Nawal Nasrallah, 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), English Translation with Introduction and Glossary
Nawal Nasrallah, a world-renowned, award-winning expert in Arab historical cookery, continues to broaden access of Arab culinary heritage for English-speaking audiences. After providing two excellent translations and new editions of cookbooks from the eastern parts of the Middle East – Kitāb al-Ṭab...
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| Publicado no: | URI:https://journals.openedition.org/bcai, |
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| Autor principal: | |
| Formato: | Article ou chapitre numérique |
| Idioma: | Anglais |
| Publicado em: |
Bulletin critique des Annales islamologiques
2026
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| Assuntos: | |
| Acesso em linha: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Resumo: | Nawal Nasrallah, a world-renowned, award-winning expert in Arab historical cookery, continues to broaden access of Arab culinary heritage for English-speaking audiences. After providing two excellent translations and new editions of cookbooks from the eastern parts of the Middle East – Kitāb al-Ṭabīkh from Iraq and Kanz al-fawāʾid from Egypt – in Best of Delectable Foods she turns her attention to the western shores of the Mediterranean and to the two existing cookbooks from thir... |
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