'Especially and unreservedly recommended for personal, family, professional, and community library Ethnic Cookbook collections.' Wisconsin Book Watch, Reviewer's choice This is an abbreviated version ofthe award-winning and highly acclaimed second edition, published in 2013. Luxuriouslyillustrated throughout with color photos, paintings, medieval miniatures, andsketches, offering more than 300 recipes, all tested and given in a clear anddetailed way so that they may be easily prepared with rewarding results. To better display the diversity of Iraq'sdelicious and enduring traditional culinary practices, the ingredients andcooking techniques indigenous to the region are fully explained throughout, inaddition to an extended glossary. The gastronomichistory and culture of Iraq are interwoven with the recipes, so that the regionand its cuisine may be better understood, and their role in the building ofhuman civilization acknowledged. It uniquely traces the genesis and developmentof the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians,through medieval times and leading to the present, aided throughout by theauthor's intimate native knowledge of cookery. Of particular interest are thebook's numerous food-related folkloric stories, reminiscences, anecdotes,songs, poems, and much more. Delights from the Garden of Eden is a valuable addition to the shelves of specialized and generallibraries, and a cookbook to be cherished by food lovers everywhere. It offersa rewarding culinary experience that will stay long after the book is finishedand food cooked from it has been enjoyed.

Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine (Abbreviated Version of the Second Edition)

Cookbooks, Food & Wine

Nawal Nasrallah

Cooking Education & Reference

Equinox Publishing (UK)

A Saveur Magazine choice for their 'top ten' best cookbooks in 2013 Best Book on Arab Cuisine in the UK, Gourmand World Cookbook Awards, 2014This is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained.Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author's intimate native knowledge of cookery. Of particular interest are the book's numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes. The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals.The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.

Delights from the Garden of Eden: (abbv., Second Edition)

Fully revised edition of the definitive source on Iraqi cuisine and its history. SAVEUR magazine (issue 161, December 2013, p. 24) chose it as one of top 10 cookbooks for the year 2013.First edition awarded the Gourmand World Cookbook Special Jury Award 2007 Originally self-published by the author in 2003, Delights from the Garden became an underground bestseller and award-winner. Now fully revised and updated, this new edition, luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches, displays the diversity of the region's traditional culinary practices, delicious and enduring. The book contains more than 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained. Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author's intimate native knowledge of cookery. Of particular interest are the book's numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes. The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals. The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.

Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine

Equinox

This English translation of al-Warraqs tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendi and color illustration. Informative and entertaining to scholars and general readers.

Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook (Islamic History and Civilization) (English and Arabic Edition)

Brill Academic Pub

The fourteenth-century Egyptian cookbook, Kanz al-fawa?id fi tanwi? al-mawa?id, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.

Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook English Translation, with an Introduction and Glossary (Islamic History and Civilization)

Literature & Fiction

Literary

BRILL

The thirteenth-century cookbook Fi&#7693;&#257;lat al-khiw&#257;n f&#299; &#7789;ayyib&#257;t al-&#7789;a&#703;&#257;m wa-l-alw&#257;nby the Andalusi scholar Ibn Raz&#299;n al-Tuj&#299;b&#299; showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tuj&#299;b&#299;'s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293) ... 186) (English and Arabic Edition)

Regional & International

Smorgasbords of Andalusi and Maghribi dishes and their salutary benefits: English translation of the Thirteenth-century cookbook Anwa' al-saydala fi alwan al-atima with introduction and glosssary

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Books by Nawal Nasrallah