Al-Baghdadi's Kitab al-Tabikh was for long the only medieval Arabic Cookery book known to the English-speaking world, thanks to A.J Arberry's path-breaking 1939 translation as `A Baghdad Cookery Book' which was re-issued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy which can still be seen in The British Library in London. In the twentieth century the Iraqui scholar, Daoud Chelebi, produced a modern transcription which served as the basis for Arberry's translation. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new English translation incorporating these amendments and fully annotating his variations with the 'authorised' version. Scholars will now have a definitive text on which to work. They will also have this text in an inexpensive and handy format, just the thing for a learned lady's handbag.
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Book Description
Editorial Reviews
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.
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Most Helpful Customer Reviews
6 of 7 people found the following review helpful:
5.0 out of 5 stars
Cuisine Fit for a Caliph,
By Lilinah "bibliophiliac" (San Francisco Bay Area, CA USA) - See all my reviews
This review is from: A Baghdad Cookery Book (n) (Paperback)
This new translation by Charles Perry is a great improvement over A.J. Arberry's once-novel, now-dated 1930s translation of this legendary 13th century cookbook, which served the kitchens of the wealthy and powerful of the Near and Middle East for well over 300 years.True, the writing style of these recipes is not like that familiar to most 21st C. Americans, with the exact quantity of every ingredient and every step of the process enumerated. However, the writing style is not much different from cookbooks written in other languages even today, such as those I purchased when I lived in Indonesia. And the recipes are quite useable by the adventurous cook. I've been cooking using al-Baghdadi's cookbook, in one form or another, for about 9 years. I am very happy to have it now in this convenient paperback format. For those not accustomed to using these sorts of recipes, it may take a bit of courage and several experiments. But I'm sure that once you play with them a few times, you will find yourself rewarded by the opportunity to dine like a Caliph. For those more cautious, but interested in the history of cookbooks, in the history of cuisines in general, and in Middle Eastern cuisines in particular, even if you don't cook from these recipes, this over 700 year old cookbook will be a fascinating study in the dining of the past.
2 of 4 people found the following review helpful:
5.0 out of 5 stars
THE BEST FOOD EVER,
By
This review is from: A Baghdad Cookery Book (n) (Paperback)
Finally, A Baghdad Cookery Book returns, rewritten clearly and with a human touch.This is a vital book on Middle East cooking. My mother says that Middle Eastern food is the best food ever. She's ninety-six. She is never without cracked wheat, olive oil, figs and dates, tabouli (a finely chopped salad), etc. The book is the work of two geniuses, and I'm grateful to have this book in my kitchen, along with the unrelated, but important books by Paul Blange, Paul Prudhomme and Emeril LaGasse. Eat, eat, the best food ever.
1 of 3 people found the following review helpful:
4.0 out of 5 stars
A demonstration of appliaed erudition,
By J. de Berchoux (Rio de Janeiro, RJ Brazil) - See all my reviews
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This review is from: A Baghdad Cookery Book (n) (Paperback)
A welcome new edition of a fundamental book on classical Arab cooking. A good demonstration on how to go about reviewing and remaking a book that had already been accepted as a reference. Good read for the text and for the method.
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