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Scents and flavors : (Record no. 45240)

MARC details
000 -LEADER
fixed length control field 25673cam a2200673 i 4500
001 - CONTROL NUMBER
control field ocn961159809
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20201019142549.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 161213s2017 nyu b s001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2016055376
015 ## - NATIONAL BIBLIOGRAPHY NUMBER
National bibliography number GBB776349
Source bnb
016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER
Record control number 018331375
Source Uk
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781479856282
Qualifying information (hardcover ;
-- acid-free paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1479856282
Qualifying information (hardcover ;
-- acid-free paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781479817726
Qualifying information (e-book)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Cancelled/invalid ISBN 9781479843930
Qualifying information (e-book)
029 1# - (OCLC)
OCLC library identifier AU@
System control number 000059286792
029 1# - (OCLC)
OCLC library identifier CHDSB
System control number 006691674
029 1# - (OCLC)
OCLC library identifier CHVBK
System control number 481710175
029 1# - (OCLC)
OCLC library identifier UKMGB
System control number 018331375
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)961159809
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Description conventions rda
Transcribing agency DLC
Modifying agency BTCTA
-- YDX
-- BDX
-- OCLCF
-- JRZ
-- OCLCO
-- CSAIL
-- CPL
-- OCL
-- CHVBK
-- OCLCO
-- DHA
-- OCLCQ
-- NTG
-- UKMGB
-- OCLCA
-- S8I
-- L2U
-- OCLCO
-- NZAUC
-- OCLCO
-- OCL
-- OCLCQ
-- OCLCA
041 1# - LANGUAGE CODE
Language code of text/sound track or separate title eng
-- ara
Language code of original and/or intermediate translations of text ara
042 ## - AUTHENTICATION CODE
Authentication code pcc
043 ## - GEOGRAPHIC AREA CODE
Geographic area code a-sy---
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX725.S9
Item number S33413 2017
066 ## - CHARACTER SETS PRESENT
Alternate G0 or G1 character set (3
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.595691
Edition number 23
245 00 - TITLE STATEMENT
Title Scents and flavors :
Remainder of title a Syrian cookbook /
Statement of responsibility, etc edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc New York :
Name of publisher, distributor, etc New York University Press,
Date of publication, distribution, etc 2017.
300 ## - PHYSICAL DESCRIPTION
Extent xliii, 326 pages ;
Dimensions 24 cm
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE
Title Library of Arabic literature
500 ## - GENERAL NOTE
General note "Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib"--Title page verso.
500 ## - GENERAL NOTE
General note "Reviewed by David Waines"--Jacket.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references (pages 301-302) and index.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information Machine generated contents note:
Title Section on 'anbarina with musk --
-- A second variety, better than the first, and with a more pungent aroma --
-- A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors --
-- Agarwood --
-- Elevated agarwood --
-- A better elevated agarwood preparation --
-- An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather --
-- Nadd incense tablets of the kind made for Ibn al-Aghlab --
-- Nadd incense tablets of the kind made for caliphs --
-- A good Yemeni winter incense for use on all furs except squirrel --
-- A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms --
-- Nadd incense wicks --
-- A recipe for incense cakes --
-- Another kind of incense cake --
-- Barmakiyyah incense --
-- Another Barmakiyyah incense recipe --
-- Nadd compounded for incense --
-- Section on powders --
-- A warming powder --
-- A cooling powder --
-- Cyperus powder --
-- Citron powder --
-- Rose powder --
-- An aromatic powder --
-- An incomparable antiperspirant --
-- Section on fragrant oils --
-- Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few --
-- An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain --
-- Recipe for extracting ben oil, which few do well --
-- As for ben oil cooked with spices --
-- Another recipe for spiced ben oil --
-- Yemeni subiyyah --
-- A variation --
-- Yemeni shishsh --
-- Another preparation --
-- Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite --
-- Sugar and lemon drink --
-- Marinated sweet-kerneled apricot drink --
-- Sweet-kerneled apricot snacks --
-- Prepared pomegranate seeds --
-- Sour orange drink --
-- A cure for nausea --
-- Citron drink --
-- Spiced oxymel --
-- Quinces cooked with sugar --
-- Sour grape juice --
-- Sour grape juice of the sun --
-- Lemon juice-for drinking --
-- Sour orange juice-a rarity, of which most people have never heard --
-- Recipe for softening sour oranges --
-- Sumac juice --
-- White vinegar --
-- Another white vinegar recipe --
-- The first --
-- Red tail fat --
-- Green tail fat --
-- Roast chicken --
-- Second recipe --
-- Third recipe --
-- Fourth recipe --
-- Fifth recipe --
-- Section on bread-crumb stuffing, of which there are several varieties --
-- First variety --
-- Second variety --
-- Third variety --
-- Fourth variety --
-- Fifth variety --
-- Sixth variety --
-- A similar variation --
-- Another similar variation --
-- Another similar variation --
-- Seventh variety --
-- Judhabat tabbalah --
-- Chicken meatballs --
-- Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations --
-- The first type --
-- The second type --
-- The third type-stuffed with an egg cake --
-- The fourth type --
-- Section on masus --
-- A variation with lemon juice --
-- A variation, with sour grape juice --
-- Chicken with a plain pistachio stuffing --
-- A variation called Egyptian mu'arraq --
-- Mukardanah --
-- Keundiyyah --
-- Lemon chicken --
-- A variation --
-- A similar variation --
-- Another variation --
-- Another variation --
-- Recipe for chicken with pomegranate juice --
-- A variation --
-- Another variation --
-- Another variation --
-- Recipe for chicken kuzbariyyah --
-- A better variation --
-- Recipe with tamarind --
-- Recipe with barberries --
-- Recipe with rhubarb --
-- A variation --
-- Another variation --
-- Recipe with quince --
-- A variation --
-- Another variation --
-- Another variation --
-- Zirabaj --
-- A variation --
-- Another version --
-- Sub-section on sumac essence --
-- Variation --
-- Chicken with parsley sauce --
-- Sour orange chicken --
-- Chicken kashkat --
-- Another sour-orange chicken --
-- Camphor-white meatballs --
-- Section on sweet chicken dishes --
-- Pistachio chicken --
-- Hazelnut chicken --
-- Almond chicken --
-- Poppy-seed chicken --
-- The Queen of Nubia --
-- Lubabiyyah --
-- Rose-jam chicken --
-- Candied chicken on croutons --
-- A variation --
-- Khawkhiyyah --
-- Jurjan chicken --
-- Chicken with Syrian mulberries --
-- Village-style chicken with sour cherries --
-- Chicken with cornelian cherries --
-- Chicken rice --
-- Sub-section on how to make chicken fat --
-- Recipe for chicken canapes, known as Egyptian canapes --
-- Sanbusak, for which there are four recipes --
-- First recipe --
-- Second recipe --
-- Third recipe --
-- Fourth recipe --
-- Section on Egyptian kebabs --
-- A variation --
-- A delicious variation, the best there is --
-- Another variation --
-- Another variation --
-- Another variation --
-- Another variation --
-- Another variety: Frankish roast --
-- Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy --
-- Another variation --
-- Another variation --
-- A variation which is a Bedouin specialty --
-- Another variety, the Monk's Roast --
-- Faux marrow --
-- Bread-crumb stuffing for roast meat --
-- Second variety, with sumac --
-- Third variety, sweet --
-- Section on mulukhiyyah, of which there are four types --
-- Second type of mulukhiyyah --
-- Third type, dry mulukhiyyah --
-- Another type --
-- Section on eggplant dishes, of which there are eight types --
-- The first type is buraniyyah --
-- Second type --
-- A buraniyyah variation --
-- Fourth type, kibritiyyah --
-- Fifth type --
-- Sixth type, stuffed eggplant --
-- Seventh type, madfunah --
-- Eighth type --
-- Section on the ridged-cucumber dish, of which there are four varieties --
-- The first recipe --
-- Second recipe --
-- Third recipe --
-- Fourth recipe --
-- Fifth recipe --
-- Section on taro dishes, for which there are five recipes --
-- The first recipe is mutawakkiliyyah --
-- Second recipe, sitt al-shuna' --
-- Third recipe --
-- Fourth recipe --
-- Fifth recipe --
-- Section on cauliflower, for which there are three recipes --
-- The first recipe --
-- Second recipe --
-- Third recipe --
-- Section on spinach: four recipes --
-- The first recipe --
-- Second recipe --
-- Third recipe --
-- Fourth recipe --
-- Rabi'iyyah, a well-known dish --
-- Coriander stew, of which there are two types --
-- The first type --
-- Second type --
-- Section on the garlic dish, of which there are two types --
-- The first type --
-- The second type, which is the best there is --
-- Section on rhubarb, for which there are two recipes --
-- Section on narjisiyyah, of which there are three varieties --
-- The first variety --
-- Second variety --
-- Third variety --
-- Recipe for dinariyyah --
-- First recipe --
-- Second recipe --
-- Third recipe --
-- Section on onion dishes, for which there are three recipes --
-- The first is an onion dish which is better than many others- better even than sweetmeat --
-- Second recipe --
-- Third recipe --
-- Section on cabbage dishes, for which there are two recipes --
-- The first recipe --
-- Second recipe --
-- Section on sour-grape dishes, for which there are five recipes --
-- The first recipe --
-- Second recipe --
-- Third recipe --
-- Fourth recipe, a faux sour-grape dish --
-- Fifth recipe, called The Beginning and the End --
-- Section on turnip dishes, of which there are three types --
-- The first type --
-- Second type --
-- Third type --
-- Section on green almonds, for which there are two recipes --
-- The first recipe --
-- The second recipe --
-- Section on sumac, for which there are five recipes --
-- The first recipe --
-- The second recipe --
-- The third recipe, madfunah --
-- The fourth recipe, fakhitiyyah --
-- The fifth recipe --
-- The sixth recipe --
-- Section on cowpeas, for which there are two recipes --
-- The first recipe --
-- The second recipe --
-- Crocus bulbs --
-- Section on rice dishes-nine recipes --
-- The first dish is muhallabiyyah --
-- Second dish, white rice bardawili --
-- Third dish, rukhamiyyah --
-- Fourth dish, rice pilaf --
-- Fifth variation, yellow pilaf --
-- Sixth dish, white-grain yellow-grain pilaf --
-- Seventh dish, rice with cornelian cherries --
-- Eighth dish, fa'iziyyah --
-- Ninth dish, servants' kashkiyyah --
-- Tenth dish-making khatuni rice, which is wonderful --
-- Section on al-qamhiyyah (whole-wheat dish), of which there are two types --
-- The first type --
-- The second type --
-- Kashk (crushed-wheat dish), of which there are two types --
-- The first type --
-- Second type --
-- Section on vinegar dishes, for which there are several types --
-- The first type is hubayshiyyah --
-- Second type, zirabaj, of which there are two varieties --
-- The first variety --
-- The second variety --
-- Third type, thickened vinegar dish, of which there are two varieties --
-- The first variety --
-- The second variety --
-- Fourth type, masus, made like chicken masus --
-- Fifth type, sweetened sikbaj --
-- Two variations on sour-orange stew --
-- The first recipe --
-- The second recipe --
-- Section on lemon-juice stew, of which there are three main recipes --
-- The first, done two ways --
-- Fuqqa'iyyah --
-- The other way --
-- The second variation, the safflower dish, of which there are two kinds --
-- The first kind --
-- The second kind --
-- The third variation --
-- Section on quince stew, of which there are two types --
-- The first type --
-- The second type --
-- Section on apple dishes --
-- The first recipe --
-- The second recipe --
-- The third recipe --
-- The fourth recipe --
-- Section on fresh fennel stew, two types --
-- The first type --
-- Second type --
-- Section on lentil dishes, for which there are four recipes --
-- The first recipe --
-- Second recipe --
-- Third recipe --
-- Fourth recipe, called mujaddarah --
-- Section on noodles --
-- Section on tabbitlah --
-- Section on couscous, of which there are two types --
-- The first is "barleycorn" pasta --
-- The second type is North African couscous --
-- Ma'shisqah --
-- Bad'iyyah, a North African dish --
-- Section on apricots, two recipes --
-- The first recipe --
-- Second recipe, dried apricots.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information Note continued:
Title Section on bananas, for which there are three recipes --
-- The first recipe --
-- Second recipe --
-- Third recipe --
-- The first kind is sanbusak --
-- The second kind, which is even better than 'ajamiyyah --
-- The third kind, taratir al-Turkuman --
-- The fourth kind, al-makshufah --
-- The fifth kind, ma'muniyyah, for which there are three recipes --
-- The first recipe --
-- The second recipe, better than the first --
-- The third recipe, which is better than the second --
-- The sixth kind, pistachio porridge, for which there are three recipes --
-- The first recipe --
-- The second recipe, himmasiyyah --
-- The third recipe, fistiqiyyah without chicken --
-- The seventh kind, made with dates --
-- The eighth kind, al-maris --
-- The ninth kind, al-makhnuqah --
-- The tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him --
-- A similar variation --
-- The eleventh kind --
-- The twelfth kind, al-kahin --
-- A variation --
-- The thirteenth kind, horsehide, also known as starch slurry --
-- The fourteenth kind, kunafah mamluhah --
-- Another version --
-- Another version --
-- Another variety --
-- Another variety, known as akhmimiyyah --
-- The fifteenth kind, crepes, of which there are several types --
-- The first type --
-- The second type --
-- The third type, fried crepes --
-- The fourth type, jamaliyyah crepes --
-- A type called abu lash --
-- A type called Eat and Give Thanks, also called qarni yaruq --
-- Another type --
-- The sixteenth kind, made to look like mulberries --
-- The seventeenth kind, fata'ir --
-- The eighteenth kind, Basra-style basisah --
-- The nineteenth kind, kashk sweetmeat --
-- The twentieth kind, a good sweetmeat known as makkiyyah --
-- Another variety --
-- Supplement on sweets-not part of the original book --
-- Bread judhab --
-- Crepe judhab --
-- Banana judhab --
-- Melon judhab --
-- Crepe bread --
-- Poppy-seed judhab --
-- Almond pudding --
-- Date juadhab --
-- Samidhiyyah --
-- Marzipan --
-- Gourd pudding --
-- Al-mukhannaqah --
-- Al-rawandi --
-- Lettuce pudding --
-- Maidens' Cheeks --
-- Asyirstiyyah --
-- Natif --
-- Purslane-seed sweetmeat --
-- Shayzariyyah --
-- Taffy --
-- Halwa tamriyyah --
-- A delicious rose halwa' --
-- Sabunyyah --
-- A fine sweetmeat --
-- Marzipan --
-- For the moist version --
-- Zaynab's Fingers --
-- Faludhaj --
-- Dry faludhaj --
-- Mukaffan --
-- A better version of mukaffan --
-- Mushabbak --
-- Qahiriyyah --
-- Persian sweet --
-- Fish and cakes --
-- Stuffed fritters --
-- Pistachio porridge --
-- Frosted cookies --
-- Stuffed crepes --
-- The honeycomb --
-- Aqras mukarrarah, triple-dipped cookies --
-- Aqras mukallalah, deep-fried sweetmeat --
-- Aqras sadhijah, plain cakes --
-- Luqam al-qadii, the Judge's Morsel --
-- Al-dinnaf --
-- Mosul kata --
-- Excellent qahiriyyah --
-- Urnin --
-- Honeyed dates --
-- How to make soft-ripe dates out of season --
-- Another good variation --
-- Stuffed dates --
-- Fried pastry sheets --
-- Basisah --
-- Qawut --
-- Khushkananaj and basandud --
-- Baked goods --
-- First, ka'k, which are of several varieties --
-- The first variety --
-- Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth --
-- Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder --
-- The second kind, clay-oven bread, which is of two varieties --
-- The first variety --
-- The second variety is another clay-oven bread, made with dried cheese --
-- The third kind, brick-oven bread risen under a blanket --
-- The fourth kind, a bread which the Franks and Armenians call iflaghun --
-- Another variety --
-- Another variety --
-- Another kind of bread, sugared rusks --
-- Regular ka'k and khushkandnaj --
-- Section on puddings, of which there are two varieties --
-- The first variety --
-- The second variety --
-- Section on rice pudding --
-- Nidat al-khulafa' --
-- The first type is turnip pickles --
-- The first kind lasts up to a month --
-- The second kind is ready to eat in a few days --
-- The third kind is sweetened white turnip pickles --
-- The fourth kind is Greek turnip pickles --
-- The fifth kind is yellow turnip pickles --
-- The sixth kind is sweet-sour turnip pickles, also called al-muqirrah --
-- The seventh kind is Persian-turnip pickle --
-- Another version of Persian turnips --
-- A third version of Persian turnips --
-- A fourth version --
-- The eighth kind is white turnips pickled with sourdough --
-- Another kind is turnip pickled with reconstituted pomegranate juice --
-- The second type is eggplant pickles, of which there are several kinds --
-- The first is stuffed eggplant, of which there are several kinds --
-- The first kind --
-- One version --
-- A second version --
-- A second recipe --
-- A third recipe --
-- The third type is salted lemons --
-- First variation --
-- Second variation --
-- Third variation --
-- Preserving lemons --
-- The fourth type is quince pickles, of which there are two kinds --
-- The first kind --
-- The second kind --
-- [Salted marakibi lemons] --
-- The fifth type is olive pickles, of which there are several kinds --
-- The first kind --
-- The second kind is green-olive paste --
-- The third variation, limed olives --
-- The sixth type is caper pickles, of which there are several kinds --
-- The first kind is capers in vinegar --
-- The second kind is capers with sumac --
-- The third kind is capers with yogurt --
-- The fourth kind is Mosul-style capers --
-- One of the variations on this caper recipe uses thyme --
-- Peppergrass --
-- The seventh type is bottle-gourd pickles, of which there are two kinds --
-- The first kind --
-- The second kind is made exactly the same way --
-- The eighth type is raisin pickles, of which there are several kinds --
-- The first kind --
-- The second kind --
-- The third kind is early-season raisin pickles --
-- The ninth type is cucumber pickles, of which there are several kinds --
-- The first kind --
-- The second kind is made the same way --
-- The third kind, which is full of flavor and appealing --
-- The tenth type, grape pickles, of which there are two variations --
-- First variation --
-- The second variation, using local white grapes --
-- The eleventh type is pickled green walnuts --
-- The twelfth type is pickled onions, of which there are three variations --
-- The first variation --
-- The second variation, which does not keep long --
-- A third variation --
-- The thirteenth type, pickled celery --
-- The fourteenth type, pickled cauliflower --
-- The fifteenth type is pickled marakibi pomelo, known as sankal mankal --
-- The sixteenth type is pickled roses --
-- The seventeenth type is mock fish paste, known as village fish paste --
-- The eighteenth type, pickled wild pears, flavored with many ingredients --
-- The nineteenth type is pickled carrots --
-- The twentieth type is pickled fresh fennel, for which there are two variations --
-- The first variation --
-- The second variation --
-- The twenty-first type is seasoned salt fish, of which there are several kinds --
-- The first kind --
-- The second kind --
-- The third kind --
-- The twenty-second type is seasoned salted birds, of which there are two variations --
-- The first variation --
-- The second variation --
-- The twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds --
-- The first kind --
-- The second kind --
-- The twenty-fourth type is Baghdadi kamakh rijal --
-- The twenty-fifth type is sals, of which there are several kinds --
-- The first kind --
-- The second kind, black sals --
-- The third kind, white sals --
-- The fourth kind, reddish brown sals --
-- The fifth kind, violet sals --
-- The sixth kind, green sals --
-- The seventh kind, of changed color --
-- The eighth kind --
-- The ninth kind, made with sour grape juice --
-- The tenth kind --
-- The eleventh kind, an excellent sals --
-- The twenty-sixth type is ridged-cucumber dishes, of which there are several kinds --
-- The first kind --
-- The second kind --
-- The third kind --
-- The twenty-seventh type is cowpea dishes, of which there are several kinds --
-- The first kind is plain cowpeas --
-- The second kind --
-- The third kind --
-- The fourth kind --
-- The fifth kind --
-- The sixth kind --
-- The twenty-seventh type is eggplant dishes, of which there are several kinds --
-- The first kind --
-- The second kind --
-- The third kind --
-- The fourth kind is village eggplant --
-- The fifth kind-better than the first --
-- The sixth kind --
-- The twenty-eighth type is bottle-gourd dishes, of which there are several variations --
-- The first variation --
-- The second variation --
-- The third variation --
-- The fourth variation --
-- The twenty-ninth type is turnip dishes, of which there are two variations --
-- The first --
-- The second variation --
-- The thirtieth type is fresh fennel dishes, of which there are two variations --
-- The first --
-- The second variation --
-- The thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah --
-- The first --
-- The second variation --
-- The third variation --
-- The thirty-second type is chard dishes, of which there are several kinds --
-- The first --
-- The second kind --
-- The third kind --
-- The fourth kind --
-- The thirty-third type is cauliflower dishes, of which there are several kinds --
-- The first kind --
-- The second kind --
-- The third kind --
-- The fourth kind --
-- The fifth kind --
-- The sixth kind --
-- The thirty-fourth type is fava-bean dishes, of which there are several kinds --
-- The first --
-- The second kind --
-- The third variation --
-- The thirty-fifth type is a lettuce dish --
-- The thirty-sixth type is carrot dishes, of which there are two kinds --
-- The first --
-- The second kind --
-- The thirty-seventh type is asparagus dishes, of which there are two kinds --
-- The first --
-- The second kind --
-- The third kind --
-- The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds --
-- The first, fried hard-boiled eggs --
-- The second kind.
505 00 - FORMATTED CONTENTS NOTE
Miscellaneous information Note continued:
Title The third kind, without meat --
-- The fourth kind is egg cake with fresh fava beans or fresh chickpeas --
-- The fifth kind, sour egg cake --
-- The sixth kind is egg cake in glass bottles --
-- The thirty-ninth kind is fresh chickpea kisa' --
-- Perfumed hand-washing powder, seven types in all --
-- The first is Persian 'asafiri hand-washing powder --
-- The second type is also a Hammudi powder --
-- The third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy --
-- The fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom --
-- The fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo --
-- The sixth kind is a preparation of Ibn al-'Abbas --
-- The seventh kind is a preparation of Ibn al-'Abbas --
-- Section on making perfumed soap --
-- Yellow perfumed soaps --
-- The first has three variations --
-- The first variation is fresh red roses which have been watered by rainfall alone --
-- The second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim --
-- The third variation --
-- The fourth variation is blue rose water --
-- The fifth variation is distillation of red rose water --
-- The sixth variation is red rose water --
-- The seventh variation is yellow --
-- The eighth variation is distillation of dry roses --
-- The ninth variation is a rose water from dry roses --
-- Section on distilling saffron water, of which there are two variations --
-- The first is reportedly a marvelous perfume --
-- The second variation is from Ibn Masawayh --
-- Distillation of musk with rose water --
-- Recipe for camphor water --
-- Recipe for distilling agarwood --
-- Recipe for distilling sandalwood --
-- Recipe for distilled spikenard water --
-- Recipe for plain carnation water, of which there are several varieties --
-- The first --
-- The second variety --
-- The third variety --
-- Recipe for Ceylon cinnamon water --
-- Recipe for nammam water --
-- Recipe for sweet marjoram water --
-- Recipe for citron-peel water --
-- Mandrake water --
-- Recipe for myrtle extract --
-- Recipe for orange-blossom extract --
-- Recipe of palm-spathe extract --
-- Recipe of white-dog rose water, which is better than rose water --
-- Recipe for basil-and-cucumber water --
-- Recipe for little-leaf linden water --
-- White Egyptian jasmine water --
-- Section on means for sweetening the breath --
-- The first --
-- Another variety --
-- The third kind is used in several types of perfume.
520 ## - SUMMARY, ETC.
Summary, etc "This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the 'greater part of the pleasure of this life, ' namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike"--Jacket.
546 ## - LANGUAGE NOTE
Language note Parallel text in Arabic and English.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking, Syrian
Form subdivision Early works to 1800.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking, Arab
Form subdivision Early works to 1800.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking, Arab.
9 (RLIN) 47812
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Cooking, Syrian.
9 (RLIN) 47813
651 #7 - SUBJECT ADDED ENTRY--GEOGRAPHIC NAME
Geographic name Syrien
Source of heading or term gnd
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Early works.
Source of term fast
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Cookbooks.
9 (RLIN) 211
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Early works.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Cookbooks.
Source of term fast
9 (RLIN) 211
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Cookbooks.
Source of term lcgft
9 (RLIN) 211
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Perry, Charles,
Dates associated with a name 1941-
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Cooperson, Michael,
Relator term editor.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Toorawa, Shawkat M.,
Relator term editor.
730 02 - ADDED ENTRY--UNIFORM TITLE
Uniform title Kitab al-wusla ila al-habib.
Language of a work English.
730 02 - ADDED ENTRY--UNIFORM TITLE
Linkage 880-01
Uniform title Kitab al-wusla ila al-habib.
880 02 - ALTERNATE GRAPHIC REPRESENTATION
Linkage 730-01/(3/r
a كتب الوسل ال الهبب.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Non-Fiction
948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN)
h (OCLC) HELD BY NZWMT - 84 OTHER HOLDINGS
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Full call number Barcode Date last seen Cost, replacement price Price effective from Koha item type Public note
    Dewey Decimal Classification   Not For Loan Non Fiction Waimate Waimate Located at Event Centre 19/10/2020 WHE 71.00 641.595691 A00791970 19/10/2020 71.00 19/10/2020 Non-Fiction Not for loan
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