Medieval cuisine of the Islamic world : a concise history with 174 recipes /
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates - these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed a...
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| Main Author: | |
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| Format: | Book |
| Language: | English French Italian |
| Published: |
Berkeley :
University of California Press,
©2007.
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| Edition: | [American ed.]. |
| Series: | California studies in food and culture ;
18. |
| Subjects: |
Southwest Minnesota State University
| Call Number: |
TX725.A65 Z3613 2007 |
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Hennepin County Library
| Call Number: |
TX725.A65 Z3613 2007 |
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Metropolitan State University
| Call Number: |
TX725.A65 Z3613 2007 |
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St. Catherine University
| Call Number: |
TX725.A65 Z3613 2007 |
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