Articles liés à Scents and Flavors: A Syrian Cookbook
Synopsis
Delectable recipes from the medieval Middle East
This popular thirteenth-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, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. 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 such as 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 a few extant Babylonian and Roman texts, 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 cultural historians and epicures alike. An English-only edition.Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos des auteurs
Charles Perry is a culinary historian who has written widely on cooking in the medieval Middle East. He has published and consulted on Middle Eastern food history and has translated several pre-modern texts, including A Baghdad Cookery Book: The Book of Dishes.
Claudia Roden is a British cookbook writer and cultural anthropologist. She is a well-known author of Middle Eastern cookbooks, including A Book of Middle Eastern Food.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature, 63)
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NYU Press, 2020
ISBN 10 : 1479800813
ISBN 13 : 9781479800810
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Scents and Flavors A Syrian Co
Edité par
NYU Press, 2020
ISBN 10 : 1479800813
ISBN 13 : 9781479800810
Ancien ou d'occasion
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Etat : Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. N° de réf. du vendeur 00081683936
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Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature)
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Scents and Flavors : A Syrian Cookbook
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Scents and Flavors: A Syrian Cookbook (Paperback or Softback)
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New York University Press 3/3/2020, 2020
ISBN 10 : 1479800813
ISBN 13 : 9781479800810
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Scents and Flavors : A Syrian Cookbook
Edité par
NYU Press, 2020
ISBN 10 : 1479800813
ISBN 13 : 9781479800810
Ancien ou d'occasion
Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature, 63)
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Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature, 63)
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Scents and Flavors
Edité par
New York University Press, US, 2020
ISBN 10 : 1479800813
ISBN 13 : 9781479800810
Neuf
Paperback
Vendeur : Rarewaves USA, OSWEGO, IL, Etats-Unis
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Paperback. Etat : New. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. This popular thirteenth-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. A bilingual Arabic-English edition. N° de réf. du vendeur LU-9781479800810
Quantité disponible : Plus de 20 disponibles
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Scents and Flavors (Paperback)
Edité par
New York University Press, New York, 2020
ISBN 10 : 1479800813
ISBN 13 : 9781479800810
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. This popular thirteenth-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 syrupan 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.A bilingual Arabic-English edition. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781479800810
Quantité disponible : 1 disponible(s)