A collection of 635 amazing recipes. Aromas and Flavors lets us to experience the enthralling culinary creations that make the most of basic ingredients by combining aromatic flavors of fruits, herbs as well as spices and flowers. The popular thirteenth-century Syrian cookbook pays homage to the what author describes being the “greater aspect of the pleasure of life,” which is the enjoyment of drinking and food, as well as the scents that accompany meals and those who eat and drink. drinks.
The meal is designed to be an official meal. It begins with drinks and appetizers. Then, it moves to main courses , as along with desserts and sides including sweets like candy that originate from higher levels of sugar syrup – a distinctive invention from the early Arab world.
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The drinks made from Apricots, the stuffed eggplants and pistachio chickens, as well as the melons crepes, stew of coriander and almond desserts are flavored by nutmeg, rose and saffron as well and occasionally, a unique ingredient, such as ambergris, to delight and impress guests. The book is also accompanied by sections on how to prepare scents, incenses and fragrances and the use of herbal oils, antiperspirant products and post-meal soaps. The extensive culinary journey is a culinary feast that will delight all of your senses.
Apart from 4 original Babylonian as well as Roman examples, cookbooks were not widely used on the literary stage until Arabic writers started making lists of their recipes during the 10th century. The cookbooks reached their height of popularity during the 13th century. The Scents and Flavors soon became a big hit during the the golden age of cookbooks and remains a delightful read for those who love cooking and historians of culture as well.
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A bilingual Arabic-English edition.
- ASIN : B06Y483Q6W
- Publisher : NYU Press; Bilingual edition
- Publication date : May 2, 2017
- Language : English
- File size : 898 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Not Enabled
- Print length : 620 pages
- Lending : Not Enabled
Charles Perryis a culinary historian who has written extensively on the subject of cooking in the middle ages of the Middle East. He has published and provided advice regarding Middle Eastern food history and has translated numerous texts from the premodern period such as The Baghdad Cookery Book: The Book of Dishes. The text refers to the hardcover edition.