The cookbook titled 'Faḍālat al-khiwān' offers 480 recipes, revealing the exceptional culinary practices of medieval al-Andalus and North Africa, embracing both meat and vegetarian dishes.
This culinary treatise stands out as one of ten Arabic cookbooks from a span of five centuries, highlighting the historical breadth and cultural richness of medieval gastronomy.
Daniel Newman, a leading researcher, emphasizes that the clear presentation of recipes in this book makes it accessible for modern cooks and enriches understanding of Mediterranean culinary history.
With over 4,200 recipes documented in related works, this cookbook serves as a significant resource for food historians looking to explore the intricacies of medieval cuisine.
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