Arabic Cuisine
1 Related category: Culture, History & Religion » Middle East (44)
"To Prepare a Most Honorable Feast" (translated from Maistre Chiquart), "To Make a Feast," "An Islamic Dinner," "A Dinner at Pennsic," "A Jeweler's Bibliography," "Books on Metalworking," and "Period Jewelery You Can Make."
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Includes: Sources for Recipes, Sources for Ingredient s, Cariadoc and Elizabeth& #39;s Recipes, Bread, Vegetables , Islamic Dishes I: Meat with Sauce or Stew, Islamic Dishes II: Fried, Islamic Dishes III: with Legumes, Islamic Dishes IV: with Grains, Bread, or Pasta, Islamic Dishes V: Oven Dishes and Roasting, Islamic Dishes VI: Relishes and Dips, Chinese Dishes, Seafood, Soups, Poultry, Meat Dishes, Meat, Cheese and Egg Pies, Desserts, Appetisers , Etc., Drinks, Sauces, Pasta, Rice, etc., Additional Material on Period Cooking, Cooking from Primary Sources, Late Period and Out of Period Foodstuffs , Scottish Oat Cakes, Hildegard von Bingen' ;s Small Cakes, How to Make Arrack.
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Includes original recipies, references and redactions of: White Tharîdah of al Rashid, Recipe for a Dish of Chicken or Partridge with Quince or Apple & Isfanakh Mutajjan.
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A selection of recipes from ''Fedalat Al-Jiwan fi tayyibat al-ta'am wa-l-alwan,'' by Abu l-Hasan 'Ali ibn Muhammad ibn Abà l-Qasim ibn Muhammad ibn Abà Bakr ibn Razin al-Tuyibi al-Andalusi, written some time between 1228 and 1243.
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All the spices, herbs, and other seasonings and flavorings used in the Kitab al-Tabikh written by al-Baghdad i and dating from the 13th century.
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Category Stats
Listings: 8
Regular: 8
Last listing added: 01/18/38
Regular: 8
Last listing added: 01/18/38