Search Results for Cuisine - Narrowed by: Cooking, Spanish -- History.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dCuisine$0026qf$003dSUBJECT$002509Subject$002509Cooking$00252C$002bSpanish$002b--$002bHistory.$002509Cooking$00252C$002bSpanish$002b--$002bHistory.$0026ps$003d300?dt=list2024-05-17T06:49:23ZMadrid : a culinary history / by Maria Paz Moreno.ent://SD_ILS/0/SD_ILS:2844702024-05-17T06:49:23Z2024-05-17T06:49:23Zby Moreno, María Paz, 1970-, author.<br/>Call Number 394.10946 MOR<br/>Publication Date 2018<br/>Format: Books<br/>The Exile's Cookbook : Medieval Gastronomic Treasures from Al-Andalus and North Africa / Ibn Razīn al-Tujībī ; translated and introduced by Daniel Newman.ent://SD_ILS/0/SD_ILS:3087332024-05-17T06:49:23Z2024-05-17T06:49:23Zby Ibn Razīn al-Tujībī, active 1239-1265, author.<br/>Call Number XX(308733.1)<br/>Publication Date 2024<br/>Summary Of the many books written by thirteenth-century Muslim-Andalusian scholar Ibn Razīn al-Tujībī, only his cookbook survives. This unique collection was compiled from al-Tujībī's new home in Tunis, having fled Murcia following the Christian reconquest of Spain, and reflects his rich multicultural Andalusi heritage. The Exile's Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period - its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world. This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=30670423">Click to View</a><br/>