Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razin Al-Tujibi (1227-1293)

The thirteenth-century cookbook Fiḍalat al-khiwan fi ṭayyibat al-ṭa?am wa-l-alwan by the Andalusi scholar Ibn Razin al-Tujibi showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujibi's complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.