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003			OCoLC
005			20201019142549.0
008			161213s2017 nyu b s001 0 eng
010			_a 2016055376
015			_aGBB776349 _2bnb
016	7		_a018331375 _2Uk
020			_a9781479856282 _q(hardcover ; _qacid-free paper)
020			_a1479856282 _q(hardcover ; _qacid-free paper)
020			_z9781479817726 _q(e-book)
020			_z9781479843930 _q(e-book)
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035			_a(OCoLC)961159809
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050	0	0	_aTX725.S9 _bS33413 2017
066			_c(3
082	0	0	_a641.595691 _223
245	0	0	_aScents and flavors : _ba Syrian cookbook / _cedited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa.
260			_aNew York : _bNew York University Press, _c2017.
300			_axliii, 326 pages ; _c24 cm
440			_aLibrary of Arabic literature
500			_a"Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib"--Title page verso.
500			_a"Reviewed by David Waines"--Jacket.
504			_aIncludes bibliographical references (pages 301-302) and index.
505	0	0	_gMachine generated contents note: _tSection on 'anbarina with musk -- _tA second variety, better than the first, and with a more pungent aroma -- _tA different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors -- _tAgarwood -- _tElevated agarwood -- _tA better elevated agarwood preparation -- _tAn incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather -- _tNadd incense tablets of the kind made for Ibn al-Aghlab -- _tNadd incense tablets of the kind made for caliphs -- _tA good Yemeni winter incense for use on all furs except squirrel -- _tA very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms -- _tNadd incense wicks -- _tA recipe for incense cakes -- _tAnother kind of incense cake -- _tBarmakiyyah incense -- _tAnother Barmakiyyah incense recipe -- _tNadd compounded for incense -- _tSection on powders -- _tA warming powder -- _tA cooling powder -- _tCyperus powder -- _tCitron powder -- _tRose powder -- _tAn aromatic powder -- _tAn incomparable antiperspirant -- _tSection on fragrant oils -- _tSmoked 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 -- _tAn oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain -- _tRecipe for extracting ben oil, which few do well -- _tAs for ben oil cooked with spices -- _tAnother recipe for spiced ben oil -- _tYemeni subiyyah -- _tA variation -- _tYemeni shishsh -- _tAnother preparation -- _tReconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite -- _tSugar and lemon drink -- _tMarinated sweet-kerneled apricot drink -- _tSweet-kerneled apricot snacks -- _tPrepared pomegranate seeds -- _tSour orange drink -- _tA cure for nausea -- _tCitron drink -- _tSpiced oxymel -- _tQuinces cooked with sugar -- _tSour grape juice -- _tSour grape juice of the sun -- _tLemon juice-for drinking -- _tSour orange juice-a rarity, of which most people have never heard -- _tRecipe for softening sour oranges -- _tSumac juice -- _tWhite vinegar -- _tAnother white vinegar recipe -- _tThe first -- _tRed tail fat -- _tGreen tail fat -- _tRoast chicken -- _tSecond recipe -- _tThird recipe -- _tFourth recipe -- _tFifth recipe -- _tSection on bread-crumb stuffing, of which there are several varieties -- _tFirst variety -- _tSecond variety -- _tThird variety -- _tFourth variety -- _tFifth variety -- _tSixth variety -- _tA similar variation -- _tAnother similar variation -- _tAnother similar variation -- _tSeventh variety -- _tJudhabat tabbalah -- _tChicken meatballs -- _tSection on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations -- _tThe first type -- _tThe second type -- _tThe third type-stuffed with an egg cake -- _tThe fourth type -- _tSection on masus -- _tA variation with lemon juice -- _tA variation, with sour grape juice -- _tChicken with a plain pistachio stuffing -- _tA variation called Egyptian mu'arraq -- _tMukardanah -- _tKeundiyyah -- _tLemon chicken -- _tA variation -- _tA similar variation -- _tAnother variation -- _tAnother variation -- _tRecipe for chicken with pomegranate juice -- _tA variation -- _tAnother variation -- _tAnother variation -- _tRecipe for chicken kuzbariyyah -- _tA better variation -- _tRecipe with tamarind -- _tRecipe with barberries -- _tRecipe with rhubarb -- _tA variation -- _tAnother variation -- _tRecipe with quince -- _tA variation -- _tAnother variation -- _tAnother variation -- _tZirabaj -- _tA variation -- _tAnother version -- _tSub-section on sumac essence -- _tVariation -- _tChicken with parsley sauce -- _tSour orange chicken -- _tChicken kashkat -- _tAnother sour-orange chicken -- _tCamphor-white meatballs -- _tSection on sweet chicken dishes -- _tPistachio chicken -- _tHazelnut chicken -- _tAlmond chicken -- _tPoppy-seed chicken -- _tThe Queen of Nubia -- _tLubabiyyah -- _tRose-jam chicken -- _tCandied chicken on croutons -- _tA variation -- _tKhawkhiyyah -- _tJurjan chicken -- _tChicken with Syrian mulberries -- _tVillage-style chicken with sour cherries -- _tChicken with cornelian cherries -- _tChicken rice -- _tSub-section on how to make chicken fat -- _tRecipe for chicken canapes, known as Egyptian canapes -- _tSanbusak, for which there are four recipes -- _tFirst recipe -- _tSecond recipe -- _tThird recipe -- _tFourth recipe -- _tSection on Egyptian kebabs -- _tA variation -- _tA delicious variation, the best there is -- _tAnother variation -- _tAnother variation -- _tAnother variation -- _tAnother variation -- _tAnother variety: Frankish roast -- _tAnother variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy -- _tAnother variation -- _tAnother variation -- _tA variation which is a Bedouin specialty -- _tAnother variety, the Monk's Roast -- _tFaux marrow -- _tBread-crumb stuffing for roast meat -- _tSecond variety, with sumac -- _tThird variety, sweet -- _tSection on mulukhiyyah, of which there are four types -- _tSecond type of mulukhiyyah -- _tThird type, dry mulukhiyyah -- _tAnother type -- _tSection on eggplant dishes, of which there are eight types -- _tThe first type is buraniyyah -- _tSecond type -- _tA buraniyyah variation -- _tFourth type, kibritiyyah -- _tFifth type -- _tSixth type, stuffed eggplant -- _tSeventh type, madfunah -- _tEighth type -- _tSection on the ridged-cucumber dish, of which there are four varieties -- _tThe first recipe -- _tSecond recipe -- _tThird recipe -- _tFourth recipe -- _tFifth recipe -- _tSection on taro dishes, for which there are five recipes -- _tThe first recipe is mutawakkiliyyah -- _tSecond recipe, sitt al-shuna' -- _tThird recipe -- _tFourth recipe -- _tFifth recipe -- _tSection on cauliflower, for which there are three recipes -- _tThe first recipe -- _tSecond recipe -- _tThird recipe -- _tSection on spinach: four recipes -- _tThe first recipe -- _tSecond recipe -- _tThird recipe -- _tFourth recipe -- _tRabi'iyyah, a well-known dish -- _tCoriander stew, of which there are two types -- _tThe first type -- _tSecond type -- _tSection on the garlic dish, of which there are two types -- _tThe first type -- _tThe second type, which is the best there is -- _tSection on rhubarb, for which there are two recipes -- _tSection on narjisiyyah, of which there are three varieties -- _tThe first variety -- _tSecond variety -- _tThird variety -- _tRecipe for dinariyyah -- _tFirst recipe -- _tSecond recipe -- _tThird recipe -- _tSection on onion dishes, for which there are three recipes -- _tThe first is an onion dish which is better than many others- better even than sweetmeat -- _tSecond recipe -- _tThird recipe -- _tSection on cabbage dishes, for which there are two recipes -- _tThe first recipe -- _tSecond recipe -- _tSection on sour-grape dishes, for which there are five recipes -- _tThe first recipe -- _tSecond recipe -- _tThird recipe -- _tFourth recipe, a faux sour-grape dish -- _tFifth recipe, called The Beginning and the End -- _tSection on turnip dishes, of which there are three types -- _tThe first type -- _tSecond type -- _tThird type -- _tSection on green almonds, for which there are two recipes -- _tThe first recipe -- _tThe second recipe -- _tSection on sumac, for which there are five recipes -- _tThe first recipe -- _tThe second recipe -- _tThe third recipe, madfunah -- _tThe fourth recipe, fakhitiyyah -- _tThe fifth recipe -- _tThe sixth recipe -- _tSection on cowpeas, for which there are two recipes -- _tThe first recipe -- _tThe second recipe -- _tCrocus bulbs -- _tSection on rice dishes-nine recipes -- _tThe first dish is muhallabiyyah -- _tSecond dish, white rice bardawili -- _tThird dish, rukhamiyyah -- _tFourth dish, rice pilaf -- _tFifth variation, yellow pilaf -- _tSixth dish, white-grain yellow-grain pilaf -- _tSeventh dish, rice with cornelian cherries -- _tEighth dish, fa'iziyyah -- _tNinth dish, servants' kashkiyyah -- _tTenth dish-making khatuni rice, which is wonderful -- _tSection on al-qamhiyyah (whole-wheat dish), of which there are two types -- _tThe first type -- _tThe second type -- _tKashk (crushed-wheat dish), of which there are two types -- _tThe first type -- _tSecond type -- _tSection on vinegar dishes, for which there are several types -- _tThe first type is hubayshiyyah -- _tSecond type, zirabaj, of which there are two varieties -- _tThe first variety -- _tThe second variety -- _tThird type, thickened vinegar dish, of which there are two varieties -- _tThe first variety -- _tThe second variety -- _tFourth type, masus, made like chicken masus -- _tFifth type, sweetened sikbaj -- _tTwo variations on sour-orange stew -- _tThe first recipe -- _tThe second recipe -- _tSection on lemon-juice stew, of which there are three main recipes -- _tThe first, done two ways -- _tFuqqa'iyyah -- _tThe other way -- _tThe second variation, the safflower dish, of which there are two kinds -- _tThe first kind -- _tThe second kind -- _tThe third variation -- _tSection on quince stew, of which there are two types -- _tThe first type -- _tThe second type -- _tSection on apple dishes -- _tThe first recipe -- _tThe second recipe -- _tThe third recipe -- _tThe fourth recipe -- _tSection on fresh fennel stew, two types -- _tThe first type -- _tSecond type -- _tSection on lentil dishes, for which there are four recipes -- _tThe first recipe -- _tSecond recipe -- _tThird recipe -- _tFourth recipe, called mujaddarah -- _tSection on noodles -- _tSection on tabbitlah -- _tSection on couscous, of which there are two types -- _tThe first is "barleycorn" pasta -- _tThe second type is North African couscous -- _tMa'shisqah -- _tBad'iyyah, a North African dish -- _tSection on apricots, two recipes -- _tThe first recipe -- _tSecond recipe, dried apricots.
505	0	0	_gNote continued: _tSection on bananas, for which there are three recipes -- _tThe first recipe -- _tSecond recipe -- _tThird recipe -- _tThe first kind is sanbusak -- _tThe second kind, which is even better than 'ajamiyyah -- _tThe third kind, taratir al-Turkuman -- _tThe fourth kind, al-makshufah -- _tThe fifth kind, ma'muniyyah, for which there are three recipes -- _tThe first recipe -- _tThe second recipe, better than the first -- _tThe third recipe, which is better than the second -- _tThe sixth kind, pistachio porridge, for which there are three recipes -- _tThe first recipe -- _tThe second recipe, himmasiyyah -- _tThe third recipe, fistiqiyyah without chicken -- _tThe seventh kind, made with dates -- _tThe eighth kind, al-maris -- _tThe ninth kind, al-makhnuqah -- _tThe 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 -- _tA similar variation -- _tThe eleventh kind -- _tThe twelfth kind, al-kahin -- _tA variation -- _tThe thirteenth kind, horsehide, also known as starch slurry -- _tThe fourteenth kind, kunafah mamluhah -- _tAnother version -- _tAnother version -- _tAnother variety -- _tAnother variety, known as akhmimiyyah -- _tThe fifteenth kind, crepes, of which there are several types -- _tThe first type -- _tThe second type -- _tThe third type, fried crepes -- _tThe fourth type, jamaliyyah crepes -- _tA type called abu lash -- _tA type called Eat and Give Thanks, also called qarni yaruq -- _tAnother type -- _tThe sixteenth kind, made to look like mulberries -- _tThe seventeenth kind, fata'ir -- _tThe eighteenth kind, Basra-style basisah -- _tThe nineteenth kind, kashk sweetmeat -- _tThe twentieth kind, a good sweetmeat known as makkiyyah -- _tAnother variety -- _tSupplement on sweets-not part of the original book -- _tBread judhab -- _tCrepe judhab -- _tBanana judhab -- _tMelon judhab -- _tCrepe bread -- _tPoppy-seed judhab -- _tAlmond pudding -- _tDate juadhab -- _tSamidhiyyah -- _tMarzipan -- _tGourd pudding -- _tAl-mukhannaqah -- _tAl-rawandi -- _tLettuce pudding -- _tMaidens' Cheeks -- _tAsyirstiyyah -- _tNatif -- _tPurslane-seed sweetmeat -- _tShayzariyyah -- _tTaffy -- _tHalwa tamriyyah -- _tA delicious rose halwa' -- _tSabunyyah -- _tA fine sweetmeat -- _tMarzipan -- _tFor the moist version -- _tZaynab's Fingers -- _tFaludhaj -- _tDry faludhaj -- _tMukaffan -- _tA better version of mukaffan -- _tMushabbak -- _tQahiriyyah -- _tPersian sweet -- _tFish and cakes -- _tStuffed fritters -- _tPistachio porridge -- _tFrosted cookies -- _tStuffed crepes -- _tThe honeycomb -- _tAqras mukarrarah, triple-dipped cookies -- _tAqras mukallalah, deep-fried sweetmeat -- _tAqras sadhijah, plain cakes -- _tLuqam al-qadii, the Judge's Morsel -- _tAl-dinnaf -- _tMosul kata -- _tExcellent qahiriyyah -- _tUrnin -- _tHoneyed dates -- _tHow to make soft-ripe dates out of season -- _tAnother good variation -- _tStuffed dates -- _tFried pastry sheets -- _tBasisah -- _tQawut -- _tKhushkananaj and basandud -- _tBaked goods -- _tFirst, ka'k, which are of several varieties -- _tThe first variety -- _tSecond variety, called mufakhkhar, which is delicate and crisp and melts in the mouth -- _tThird variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder -- _tThe second kind, clay-oven bread, which is of two varieties -- _tThe first variety -- _tThe second variety is another clay-oven bread, made with dried cheese -- _tThe third kind, brick-oven bread risen under a blanket -- _tThe fourth kind, a bread which the Franks and Armenians call iflaghun -- _tAnother variety -- _tAnother variety -- _tAnother kind of bread, sugared rusks -- _tRegular ka'k and khushkandnaj -- _tSection on puddings, of which there are two varieties -- _tThe first variety -- _tThe second variety -- _tSection on rice pudding -- _tNidat al-khulafa' -- _tThe first type is turnip pickles -- _tThe first kind lasts up to a month -- _tThe second kind is ready to eat in a few days -- _tThe third kind is sweetened white turnip pickles -- _tThe fourth kind is Greek turnip pickles -- _tThe fifth kind is yellow turnip pickles -- _tThe sixth kind is sweet-sour turnip pickles, also called al-muqirrah -- _tThe seventh kind is Persian-turnip pickle -- _tAnother version of Persian turnips -- _tA third version of Persian turnips -- _tA fourth version -- _tThe eighth kind is white turnips pickled with sourdough -- _tAnother kind is turnip pickled with reconstituted pomegranate juice -- _tThe second type is eggplant pickles, of which there are several kinds -- _tThe first is stuffed eggplant, of which there are several kinds -- _tThe first kind -- _tOne version -- _tA second version -- _tA second recipe -- _tA third recipe -- _tThe third type is salted lemons -- _tFirst variation -- _tSecond variation -- _tThird variation -- _tPreserving lemons -- _tThe fourth type is quince pickles, of which there are two kinds -- _tThe first kind -- _tThe second kind -- _t[Salted marakibi lemons] -- _tThe fifth type is olive pickles, of which there are several kinds -- _tThe first kind -- _tThe second kind is green-olive paste -- _tThe third variation, limed olives -- _tThe sixth type is caper pickles, of which there are several kinds -- _tThe first kind is capers in vinegar -- _tThe second kind is capers with sumac -- _tThe third kind is capers with yogurt -- _tThe fourth kind is Mosul-style capers -- _tOne of the variations on this caper recipe uses thyme -- _tPeppergrass -- _tThe seventh type is bottle-gourd pickles, of which there are two kinds -- _tThe first kind -- _tThe second kind is made exactly the same way -- _tThe eighth type is raisin pickles, of which there are several kinds -- _tThe first kind -- _tThe second kind -- _tThe third kind is early-season raisin pickles -- _tThe ninth type is cucumber pickles, of which there are several kinds -- _tThe first kind -- _tThe second kind is made the same way -- _tThe third kind, which is full of flavor and appealing -- _tThe tenth type, grape pickles, of which there are two variations -- _tFirst variation -- _tThe second variation, using local white grapes -- _tThe eleventh type is pickled green walnuts -- _tThe twelfth type is pickled onions, of which there are three variations -- _tThe first variation -- _tThe second variation, which does not keep long -- _tA third variation -- _tThe thirteenth type, pickled celery -- _tThe fourteenth type, pickled cauliflower -- _tThe fifteenth type is pickled marakibi pomelo, known as sankal mankal -- _tThe sixteenth type is pickled roses -- _tThe seventeenth type is mock fish paste, known as village fish paste -- _tThe eighteenth type, pickled wild pears, flavored with many ingredients -- _tThe nineteenth type is pickled carrots -- _tThe twentieth type is pickled fresh fennel, for which there are two variations -- _tThe first variation -- _tThe second variation -- _tThe twenty-first type is seasoned salt fish, of which there are several kinds -- _tThe first kind -- _tThe second kind -- _tThe third kind -- _tThe twenty-second type is seasoned salted birds, of which there are two variations -- _tThe first variation -- _tThe second variation -- _tThe twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds -- _tThe first kind -- _tThe second kind -- _tThe twenty-fourth type is Baghdadi kamakh rijal -- _tThe twenty-fifth type is sals, of which there are several kinds -- _tThe first kind -- _tThe second kind, black sals -- _tThe third kind, white sals -- _tThe fourth kind, reddish brown sals -- _tThe fifth kind, violet sals -- _tThe sixth kind, green sals -- _tThe seventh kind, of changed color -- _tThe eighth kind -- _tThe ninth kind, made with sour grape juice -- _tThe tenth kind -- _tThe eleventh kind, an excellent sals -- _tThe twenty-sixth type is ridged-cucumber dishes, of which there are several kinds -- _tThe first kind -- _tThe second kind -- _tThe third kind -- _tThe twenty-seventh type is cowpea dishes, of which there are several kinds -- _tThe first kind is plain cowpeas -- _tThe second kind -- _tThe third kind -- _tThe fourth kind -- _tThe fifth kind -- _tThe sixth kind -- _tThe twenty-seventh type is eggplant dishes, of which there are several kinds -- _tThe first kind -- _tThe second kind -- _tThe third kind -- _tThe fourth kind is village eggplant -- _tThe fifth kind-better than the first -- _tThe sixth kind -- _tThe twenty-eighth type is bottle-gourd dishes, of which there are several variations -- _tThe first variation -- _tThe second variation -- _tThe third variation -- _tThe fourth variation -- _tThe twenty-ninth type is turnip dishes, of which there are two variations -- _tThe first -- _tThe second variation -- _tThe thirtieth type is fresh fennel dishes, of which there are two variations -- _tThe first -- _tThe second variation -- _tThe thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah -- _tThe first -- _tThe second variation -- _tThe third variation -- _tThe thirty-second type is chard dishes, of which there are several kinds -- _tThe first -- _tThe second kind -- _tThe third kind -- _tThe fourth kind -- _tThe thirty-third type is cauliflower dishes, of which there are several kinds -- _tThe first kind -- _tThe second kind -- _tThe third kind -- _tThe fourth kind -- _tThe fifth kind -- _tThe sixth kind -- _tThe thirty-fourth type is fava-bean dishes, of which there are several kinds -- _tThe first -- _tThe second kind -- _tThe third variation -- _tThe thirty-fifth type is a lettuce dish -- _tThe thirty-sixth type is carrot dishes, of which there are two kinds -- _tThe first -- _tThe second kind -- _tThe thirty-seventh type is asparagus dishes, of which there are two kinds -- _tThe first -- _tThe second kind -- _tThe third kind -- _tThe thirty-eighth type is egg dishes and egg cakes, of which there are several kinds -- _tThe first, fried hard-boiled eggs -- _tThe second kind.
505	0	0	_gNote continued: _tThe third kind, without meat -- _tThe fourth kind is egg cake with fresh fava beans or fresh chickpeas -- _tThe fifth kind, sour egg cake -- _tThe sixth kind is egg cake in glass bottles -- _tThe thirty-ninth kind is fresh chickpea kisa' -- _tPerfumed hand-washing powder, seven types in all -- _tThe first is Persian 'asafiri hand-washing powder -- _tThe second type is also a Hammudi powder -- _tThe third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy -- _tThe fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom -- _tThe fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo -- _tThe sixth kind is a preparation of Ibn al-'Abbas -- _tThe seventh kind is a preparation of Ibn al-'Abbas -- _tSection on making perfumed soap -- _tYellow perfumed soaps -- _tThe first has three variations -- _tThe first variation is fresh red roses which have been watered by rainfall alone -- _tThe second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim -- _tThe third variation -- _tThe fourth variation is blue rose water -- _tThe fifth variation is distillation of red rose water -- _tThe sixth variation is red rose water -- _tThe seventh variation is yellow -- _tThe eighth variation is distillation of dry roses -- _tThe ninth variation is a rose water from dry roses -- _tSection on distilling saffron water, of which there are two variations -- _tThe first is reportedly a marvelous perfume -- _tThe second variation is from Ibn Masawayh -- _tDistillation of musk with rose water -- _tRecipe for camphor water -- _tRecipe for distilling agarwood -- _tRecipe for distilling sandalwood -- _tRecipe for distilled spikenard water -- _tRecipe for plain carnation water, of which there are several varieties -- _tThe first -- _tThe second variety -- _tThe third variety -- _tRecipe for Ceylon cinnamon water -- _tRecipe for nammam water -- _tRecipe for sweet marjoram water -- _tRecipe for citron-peel water -- _tMandrake water -- _tRecipe for myrtle extract -- _tRecipe for orange-blossom extract -- _tRecipe of palm-spathe extract -- _tRecipe of white-dog rose water, which is better than rose water -- _tRecipe for basil-and-cucumber water -- _tRecipe for little-leaf linden water -- _tWhite Egyptian jasmine water -- _tSection on means for sweetening the breath -- _tThe first -- _tAnother variety -- _tThe third kind is used in several types of perfume.
520			_a"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			_aParallel text in Arabic and English.
650		0	_aCooking, Syrian _vEarly works to 1800.
650		0	_aCooking, Arab _vEarly works to 1800.
650		0	_aCooking, Arab. _947812
650		0	_aCooking, Syrian. _947813
651		7	_aSyrien _2gnd
655		7	_aEarly works. _2fast
655		4	_aCookbooks. _9211
655		4	_aEarly works.
655		7	_aCookbooks. _2fast _9211
655		7	_aCookbooks. _2lcgft _9211
700	1		_aPerry, Charles, _d1941- _eeditor.
700	1		_aCooperson, Michael, _eeditor.
700	1		_aToorawa, Shawkat M., _eeditor.
730	0	2	_aKitab al-wusla ila al-habib. _lEnglish.
730	0	2	_6880-01 _aKitab al-wusla ila al-habib.
880	0	2	_6730-01/(3/r _aكتب الوسل ال الهبب.
942			_2ddc _cNONFIC
948			_hHELD BY NZWMT - 84 OTHER HOLDINGS