Simpson Library: FSEM 100V6: Arabic Cuisine: Historical cookbooks

Historical cookbooks

Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's tenth-century Baghdadi cookbook by Ibn Sayyar Al-Warraq, translated by Nawal Nasrallah
An English translation of a tenth-century cookbook from Baghdad, including recipes, anecdotes, and poems.

Simpson Library has this book as an e-book only.
Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib: a Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn Al-Tujībī (1227-1293) by Ibn Razīn al-Tujībī, translated by Nawal Nasrallah
A thirteenth-century cookbook by Ibn Razīn al-Tujībī of recipes from al-Andalus on the Iberian Peninsula.

Simpson Library has this book as an e-book only.
The Exile's Cookbook by Ibn Razīn al-Tujībī, translated by Daniel L. Newman
Another translation of the thirteenth-century cookbook by Ibn Razīn al-Tujībī of recipes from al-Andalus.

Simpson Library has this book as an e-book only.
Scents and Flavors by Charles Perry (translator)
A thirteenth-century cookbook from Syria.

Simpson Library has this book as an ebook only.
Treasure Trove of Benefits and Variety at the Table: a Fourteenth-Century Egyptian Cookbook by Nawal Nasrallah (translator)
An English translation of a fourteenth-century cookbook from Egypt.

Simpson Library has this book as an e-book only.

Additional cookbooks are available from other universities via Interlibrary Loan: