ISBN: 9780907325918 - medieval arab cookery: papers by maxine rodinson & charles perry with a reprint of a baghdad cookery (9 Ergebnisse)

Hardcover. Zustand: Fine. Zustand des Schutzumschlags: Fine. 1st Edition. 527 pages : 25 cm.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Zustand: Brand New. 524 pages. 9.50x7.00x1.50 inches. In Stock.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 527.

hardcover. Zustand: New. 1st.

Zustand: New. 2006. 1st Edition. Hardcover. Num Pages: 524 pages. BIC Classification: 1FB; 1HB; HBTB; WBN. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 251 x 186 x 38. Weight in Grams: 1388. 524 pages. Arabic cooking is the most exciting influence on avant-garde British cookery. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays. Cateogry: (G) General (US: Trade); (P) Professional & Vocational. BIC Classification: 1FB; 1HB; HBTB; WBN. Dimension: 251 x 186 x 38. Weight: 1406. . . . . . Books ship from the US and Ireland.…

Zustand: New. KlappentextReaders of Claudia Roden s master works have long been aware of the continuities in Middle Eastern cookery others have been tantalized by the influence of Islamic cooking on the medieval West., All will rejoice in this new ga.

Buch. Zustand: Neu. Neuware - Readers of Claudia Roden's master works have long been aware of the continuities in Middle Eastern cookery; others have been tantalized by the influence of Islamic cooking on the medieval West., All will rejoice in this new gathering of papers and documents relating to medieval Arab food and cookery. Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine, ' translated by Barbara Yeomans. Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his research into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture. Readers will be pleased to have this more accessible copy, together with an introductory note and revision by Charles Perry.…