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The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid , a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid . The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.

Cooking, Arab --- Cooking, Egyptian --- Cooking, Arab. --- Cooking, Egyptian. --- Ernährung. --- Kochen. --- Ägypten. --- Cookery, Egyptian --- Egyptian cooking --- Arab cooking --- Cookery, Arab

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Diet --- Food habits --- Cooking, Egyptian --- Alimentation --- Habitudes alimentaires --- Cuisine égyptienne --- Egypt --- Egypte --- Social life and customs --- Moeurs et coutumes --- Cuisine égyptienne

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The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al Warraq compiled a culinary treatise titled al Kitab al Tabikh (The Book of Dishes), containing over 600 recipes. However, it would take another ten centuries for cookery books to be produced in the European continent. For centuries to come, gastronomic writing would remain the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being produced from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West. A total of nine complete cookery books have survived from this time, containing a total of nearly four thousand recipes. The Sultan's Feast by the Egyptian Ibn Mubarak Shah in the fifteenth century is one such book. Reflecting the importance of gastronomy in Arab culture, this culinary treatise features more than 330 recipes, from bread-making and omelettes, to sweets, pickling and aromatics, and tips on a range of topics, from essentials a cook should know to how to distil drinkable water. Available in English for the first time, this critical bilingual volume offers a sophisticated insight into the world of medieval Arabic gastronomic writing

Cuisine égyptienne --- Cuisine arabe --- Cuisine médiévale --- Cooking, Egyptian --- Cooking, Arab --- Cooking, Medieval --- Ouvrages avant 1800. --- Ouvrages avant 1800. --- Sources. --- Early works to 1800. --- Early works to 1800. --- Sources. --- Egypt.