Customer Reviews

A Baghdad Cookery Book (n)

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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.

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.

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.

A friend of mine has this book. I am going to buy it. It is very useful for ancient/medieval SCA recreationists.

This book does not contain traditional recipies with contemporary measurements and ingredients. It works better as a historical reference of how cooking was done centuries ago. An interesting read for those seeking knowledge of old times, but unless your actually cook over an open flame with kindling for three fourths of the night, not too helpful for a modern cook.