The Exile's Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa

(Paperback, Paperback original)

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The Exile's Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world.

This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.

Reviews

With its fascinating, detailed descriptions of medieval dishes, The Exiles Cookbook is a perfect addition to serious cookbook collections. -- Eric Patterson * Foreword Reviews *

Author Bio

Ibn Razin al-Tujibi (1227-1293) was a thirteenth-century Muslim-Andalucian scholar. Born to a wealthy family of scholars living in Murcia, he and his family fled his native town in 1247 following the Christian reconquest of Spain. He first went to Ceuta but after a few years moved on to Bougie (in present-day Algeria) before eventually settling in Tunis, where he achieved fame as a teacher. While Al-Tujibi wrote many books, only his cookbook Delicacies from Thirteenth Century Spain and North Africa survives.