Coverart for item
The Resource Medieval cuisine of the Islamic world : a concise history with 174 recipes, Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry

Medieval cuisine of the Islamic world : a concise history with 174 recipes, Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry

Label
Medieval cuisine of the Islamic world : a concise history with 174 recipes
Title
Medieval cuisine of the Islamic world
Title remainder
a concise history with 174 recipes
Statement of responsibility
Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry
Creator
Subject
Language
  • eng
  • fre
  • ita
  • eng
Cataloging source
DLC
http://library.link/vocab/creatorDate
1960-
http://library.link/vocab/creatorName
Zaouali, Lilia
Dewey number
641.5939/49
Government publication
government publication of a state province territory dependency etc
Illustrations
  • illustrations
  • plates
Index
index present
Language note
Translated from the French
LC call number
TX725.A65
LC item number
Z3613 2007
Literary form
non fiction
Nature of contents
bibliography
Series statement
California studies in food and culture
Series volume
18
http://library.link/vocab/subjectName
  • Cookery, Arab
  • Arabs
  • Cookery, Medieval
  • Islamic cookery
Label
Medieval cuisine of the Islamic world : a concise history with 174 recipes, Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry
Instantiates
Publication
Note
  • "Translat[ed] from both the original French version and the published Italian edition of the book"--Pref. to the American edition
  • Translated from the French
Bibliography note
Includes bibliographical references (p. 185-193) and indexes
Contents
Pt. 1. Cultural background and culinary context. Crossroads of the world's cuisines ; Materials, techniques, and terminology -- Pt. 2. The Medieval tradition. Cold appetizers ; Bread and broth ; Sweet-and-sour dishes ; Roasts, meatballs, and sausages ; Meat, poultry, and vegetable stews ; Fish ; Cheese and other dairy dishes ; Soups ; Pasta ; Couscous ; Rice and omelets ; Sauces ; Pastries and jams ; Cheeses, fermented condiments, and wine -- Pt. 3. Contemporary North African cuisine. Meat and poultry ; Fish, sauces, and vegetables ; Soups, pasta, and couscous ; Desserts and condiments
Control code
ocm76961284
Dimensions
21 cm.
Edition
American ed..
Extent
xxiv, 224 p., [16] p. of plates
Isbn
9780520247833
Isbn Type
(cloth : alk. paper)
Lccn
2006100930
Other physical details
col. ill.
Label
Medieval cuisine of the Islamic world : a concise history with 174 recipes, Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry
Publication
Note
  • "Translat[ed] from both the original French version and the published Italian edition of the book"--Pref. to the American edition
  • Translated from the French
Bibliography note
Includes bibliographical references (p. 185-193) and indexes
Contents
Pt. 1. Cultural background and culinary context. Crossroads of the world's cuisines ; Materials, techniques, and terminology -- Pt. 2. The Medieval tradition. Cold appetizers ; Bread and broth ; Sweet-and-sour dishes ; Roasts, meatballs, and sausages ; Meat, poultry, and vegetable stews ; Fish ; Cheese and other dairy dishes ; Soups ; Pasta ; Couscous ; Rice and omelets ; Sauces ; Pastries and jams ; Cheeses, fermented condiments, and wine -- Pt. 3. Contemporary North African cuisine. Meat and poultry ; Fish, sauces, and vegetables ; Soups, pasta, and couscous ; Desserts and condiments
Control code
ocm76961284
Dimensions
21 cm.
Edition
American ed..
Extent
xxiv, 224 p., [16] p. of plates
Isbn
9780520247833
Isbn Type
(cloth : alk. paper)
Lccn
2006100930
Other physical details
col. ill.

Library Locations

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      3160 16th St. NW, Washington, DC, 20010, US
      38.9304774 -77.0372288
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