Intro -- ‎Contents -- ‎Preface -- ‎Acknowledgments -- ‎Figures -- ‎Notes on Translating the Text -- ‎Introduction -- ‎Part I: The Making of Fiḍālat al-khiwān -- ‎I.1. The Text -- ‎I.2. Ibn Razīn al-Tujībī (1227-1293) -- ‎I.3. Fiḍālat al-khiwān: Sources -- ‎Part II: Food and Foodways in al-Andalus -- ‎II.4. Diet and Formation of a Cuisine -- ‎II.4.1. A Shopping Tour around al-Andalus -- ‎II.5. Elements of Andalusi Cuisine -- ‎II.5.1. The Foods They Ate -- ‎II.5.2. Al-Mujabbanāt -- ‎II.5.3. Eating Out and Shopping: Regulating the Food Markets -- ‎II.6. Food in Andalusi Social Contexts -- ‎II.6.1. The Language of Food -- ‎Part III: The Andalusi Cuisine as Depicted in the Book of Fiḍāla -- ‎III.7. In the Kitchen with Fiḍālat al-khiwān -- ‎III.8. In the Kitchen, Cooking al-Tujībī's Dishes -- ‎Part IV: The Years They Ate Couscous Dangerously -- ‎Edition and Translation of the Best of Delectable Foods and Dishes -- ‎[Ibn Razīn al-Tujībī's Introduction:] -- ‎Part 1. On Bread, Tharāyid, Soups (Aḥsāʼ), Pastries, and the Like -- and It Has Five Chapters -- ‎Chapter I.1. Part One, Chapter One: On Varieties of Bread (Akhbāz) -- ‎Chapter I.2. Part One, Chapter Two: On Tharāyid -- ‎Chapter I.3. Part One, Chapter Three: On Soups (Aḥsāʼ) and Porridges -- ‎Chapter I.4. Part One, Chapter Four: On Pastries, Mujabbanāt, and Isfanj -- ‎Chapter I.5. Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth Like Tharīd -- and Those Cooked in Ways Similar to Soup -- ‎Part 2. On Meats of Quadrupeds, and It Has Six Chapters -- ‎Chapter II.1. Part Two, Chapter One: On Beef (Luḥūm Baqariyya) -- ‎Chapter II.2. Part Two, Chapter Two: On Mutton (Luḥūm Ḍaʼn) -- ‎Chapter II.3. Part Two, Chapter Three: On Lamb (Luḥūm Khirfān) -- ‎Chapter II.4. Part Two, Chapter Four: On Young Goat Meat (Luḥūm al-Jidāʼ).

‎Chapter II.5. Part Two, Chapter Five: On Wild Meat (Luḥūm al-Waḥsh) -- ‎Chapter II.6. Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banādiq) -- ‎Part 3. On Dishes with Various Types of Poultry, and It Has Seven Chapters (136r) -- ‎Chapter III.1. Part Three, Chapter One: On Meat of Geese (Iwazz) -- ‎Chapter III.2. Part Three, Chapter Two: On Chicken (Dajāj) -- ‎Chapter III.3. Part Three, Chapter Three: On Meat of Partridges (Ḥajal) -- ‎Chapter III.4. Part Three, Chapter Four: On Meat of Squabs (Firākh Ḥamām) -- ‎Chapter III.5. Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamām Musmina) -- ‎Chapter III.6. Part Three, Chapter Six: On Meat of Starlings (Zarāzīr) -- ‎Chapter III.7. Part Three, Chapter Seven: On Meat Of Sparrows (ʿAṣāfīr) -- ‎Part 4. And It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue -- ‎Chapter iv.1. Part Four, Chapter One: On Cooking a Dish Called Ṣinhājī -- ‎Chapter iv.2. Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful -- ‎Chapter iv.3. Part Four, Chapter Three: On Making [Ṣinhājī] Tongue -- ‎Part 5. On Varieties of Dishes with Fish and Eggs, and It Has Two Chapters -- ‎Chapter V.1. Part Five, Chapter One: On [Dishes with] Various Types of Fish -- ‎Chapter V.2. Part Five, Chapter Two: On Varieties of Egg Dishes -- ‎Part 6. On Dairy Foods (Albān), and It Has Three Chapters -- ‎Chapter VI.1. Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd al-Laban al-Ḥalīb) and What Is Made with It -- ‎Chapter VI.2. Part Six, Chapter Two: On Making Rāyib (Yogurt) and Extracting Butter -- ‎Chapter VI.3. Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khābiya) and Ways For Cooking It -- and Remedying Butter and Milk.

‎Part 7. On Vegetables (Buqūl) and the Like, and It Has Ten Chapters -- ‎Chapter VII.1. Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ) -- ‎Chapter VII.2. Part Seven, Chapter Two: On Dishes with Eggplants (Bādhinjān) -- ‎Chapter vii.3. Part Seven, Chapter Three: On Dishes with Carrots (Jazar) -- ‎Chapter VII.4. Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʼa) -- ‎Chapter vii.5. Part Seven, Chapter Five: On Cooking Asparagus (Isfarāj), and It Has One Dish -- ‎Chapter VII.6. Part Seven, Chapter Six: On Ḥarshaf, Which Are Qannāriyya and Afzan -- ‎Chapter vii.7. Part Seven, Chapter Seven: On Cooking Mushrooms (Fuṭr), and It Has One Dish -- ‎Chapter VII.8. Part Seven, Chapter Eight: On Cooking with Spinach (Isfānākh), Blite (Yarbūz), Lettuce (Khass), and the Like -- ‎Chapter vii.9. Part Seven, Chapter Nine: On Cooking Jināniyya -- ‎Chapter vii.10. Part Seven, Chapter Ten: On Cooking Taros (Qulqāṣ), and It Has One Dish -- ‎Part 8. On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters -- ‎Chapter VIII.1. Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fūl) -- ‎Chapter VIII.2. Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ) -- ‎Chapter viii.3. Part Eight, Chapter Three: On Cooking All Kinds of Lentils (ʿAdas), and It Has One Dish -- ‎Part 9. On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʼ), with All Kinds of Variations, (186r) Made with Honey and Sugar. It Has Seven Chapters -- ‎Chapter IX.1. Part Nine, Chapter One: On Making Muʿassal and Ghassānī -- ‎Chapter IX.2. Part Nine, Chapter Two: On Making Varieties of Confectionary (Ḥalwāʼ) -- ‎Chapter IX.3. Part Nine, Chapter Three: On Making Qāhiriyya (Delicate Cairene Ring Cookies) and Sanbūsak (Marzipan) -- ‎Chapter IX.4. Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections).

‎Chapter ix.5. Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy) -- ‎Chapter IX.6. Part Nine, Chapter Six: On Making Fānīdh (Pulled Sugar Taffy) and Ishqāqūl (Rings of Solomon) -- ‎Chapter IX.7. Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) -- ‎Part 10. On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (Fermented Liquid Sauce) -- Remedying Olive Oil and Replacing It With Other Oils When Not Available -- Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh -- and the Like. It Has Twelve Chapters -- ‎Chapter X.1. Part Ten, Chapter One: On Making Ṣināb (Mustard Sauce) -- ‎Chapter X.2. Part Ten, Chapter Two: On Curing Olives (Zaytūn) -- ‎Chapter X.3. Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr al-Līm) -- ‎Chapter X.4. Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr al-Kabar) -- ‎Chapter X.5. Part Ten, Chapter Five: On Pickling (Taṣyīr) Eggplants (Bādhinjān), Onions (Baṣal), and Turnips (Lift) -- ‎Chapter X.6. Part Ten, Chapter Six: On Pickling Fish (Taṣyīr al-Ḥūt) -- ‎Chapter X.7. Part Ten, Chapter Seven: On Making Varieties of Vinegar -- ‎Chapter X.8. Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murrī Naqīʿ), Cooked Liquid Sauce (Murrī Maṭbūkh), and Other Kinds -- ‎Chapter X.9. Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients Other Than Olives When They Are Not Available -- and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates -- ‎Chapter x.10. Part Ten, Chapter Ten: On Extracting Oils (Adhān) When Needed For Some Dishes -- ‎Chapter x.11. Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd) -- ‎Chapter X.12. Part Ten, Chapter Twelve: On Ways To Remedy Food.

‎Part 11. On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails) -- ‎Part 12. On Handwashing Preparations (Ghāsūlāt), and It Has One Chapter -- ‎[Final Bonus Recipe] -- ‎Glossary -- ‎1. Beverages -- ‎2. Bread, Grains, Pasta, Noodles, and Sweet and Savory Pastries -- ‎3. Dairy -- ‎4. Desserts and Sweeteners -- ‎5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces -- ‎6. Fats and Oils -- ‎7. Fruits and Nuts -- ‎8. Ingredients Used in Dishes and Other Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces -- ‎9.1. In the Kitchen: Cooking and Serving Implements and Utensils -- ‎9.2. In the Kitchen: Culinary Techniques and Terms -- ‎10. Meats and Eggs -- ‎11. Medical Terms and Hygienic Preparations -- ‎12. Vegetables and Legumes -- ‎13. Weights and Measures -- ‎Appendix 1. Bunk, the Mystery Ingredient -- ‎Appendix 2. In the Kitchen with Ibn Razīn al-Tujībī: Modern Adaptations of Twenty-four Recipes from Fiḍālat al-Khiwān -- ‎Works Cited -- ‎Index of People and Places -- ‎General Index -- ‎Index of Ingredients -- ‎Index of Dishes and Other Preparations.