Table of Contents

Introduction, by Charles Perry The text Recipe terminology Ingredients and batterie de cuisine The Book of Dishes Introduction which needs to be known Chapter I: On sour dishes and their varieties Chapter II: on plain dishes according to [their variety] Chapter III: Mentioning fried dishes, dry dishes and their kinds Chapter IV: On har sa, tannuriyya and otherdishes made that way Chapter V: On mutajjanat, cold dishes, maqluba, samosas and what is analogous to them Chapter VI: Mentioning fish and what is made from them Chapter VII: On pickles, relishes and condiments Chapter VIII: Judhabs, puddings and what is analogous to them Chapter IX: Mentioning sweetmeats and their varieties of that (sort) Chapter X: On making khushkananaj, mutbaq, crepes and things mixed with flour that are analogous to those Colophon Appendix I: Al-Baghdad 's manuscript and Chelebi's published text compared Appendix II: This translation and Arberry's compared

About the Author

Charles Perry is an American journalist who worked on the Rolling Stone and now is a food correspondent with the Los Angeles Times. He has written extensively on the history of Central Asian and Middle Eastern food and cookery, most notably the book Medieval Arab Cookery (Perry, Rodinson, et al.) published by Prospect in 2001. He lives in Los Angeles.