Scents and Flavors
eBook - ePub

Scents and Flavors

A Syrian Cookbook

  1. 241 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Scents and Flavors

A Syrian Cookbook

About this book

Delectable recipes from the medieval Middle East
This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.
Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.
With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.
An English-only edition.

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Yes, you can access Scents and Flavors by Charles Perry,Claudia Roden, Charles Perry in PDF and/or ePUB format, as well as other popular books in Literature & Middle Eastern Literary Collections. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Letter from the General Editor
  3. About this Paperback
  4. Title Page
  5. Copyright
  6. Contents
  7. Foreword
  8. Acknowledgments
  9. Introduction
  10. Note on the Text
  11. Notes to the Introduction
  12. Scents and Flavors
  13. Chapter 1: Perfume
  14. Chapter 2: Beverages
  15. Chapter 3: How to Make Various Kinds of Fruit Juices and Treat Them, How to Distill Vinegar
  16. Chapter 4: How to Melt the Several Varieties of Tail Fat
  17. Chapter 5: Chicken Dishes—Sweet, Sour, and Other Varieties
  18. Chapter 6: Sautés and Related Dishes
  19. Chapter 7: The Many Kinds of Sweets, Baked Goods, and the Like
  20. Chapter 8: How to Make the Various Types of Sour and Salty Pickles
  21. Chapter 9: On Hand-washing Powders and Perfumed Soaps
  22. Chapter 10: On Distilling Waters and Perfuming the Breath
  23. Notes
  24. Glossary
  25. Weights and Measures
  26. Bibliography
  27. Index
  28. About the NYU Abu Dhabi Institute
  29. About the Translator
  30. The Library of Arabic Literature