[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-129659-en":3,"doc-seo-129659-105":31,"detail-sidebar-cat-0-en-105":92},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":20,"is_deleted":4,"is_public":21,"is_downloadable":21,"audit_status":21,"page_count":22,"language":23,"language_code":24,"site_id":25,"html_lang":24,"table_of_contents":26,"faqs":27,"seo_title":28,"seo_description":14,"update_tm":29,"read_time":30},129659,5909887256941,"Levi","https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc",10,"Lifestyle","The Exile’s Cookbook - Medieval Gastronomic Treasures from al-Andalus and North Africa","A translated medieval cookbook presenting gastronomic treasures from al-Andalus and North Africa through the work attributed to IBN RAZĪNAL-TUJĪBĪ. Organized by sections on breads, porridges, pastries, meats, birds, fish, eggs, dairy, vegetables, sweets, and preserving methods, it pairs practical culinary guidance with historical framing, weights and measures, and a focused approach to translation. The introduction and author-focused materials contextualize the cuisine while the recipes preserve period techniques and ingredient terminology.","[OceanofPDF.com](OceanofPDF.com)  \nTHE EXILE’S COOKBOOK  \n[OceanofPDF.com](OceanofPDF.com)  \nALSO BY DANIEL L. NEWMAN  \nThe Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook The Sultan’s Sex Potions: Arab Aphrodisiacs in the Middle Ages An Imam in Paris: Account of a Stay in France by an Egyptian Cleric (1826–1831)  \nArabic-English Thematic Lexicon  \nCo-authored with R. Husni A to Z of Arabic-English-Arabic Translation Arabic-English-Arabic Translation: Issues and Strategies Modern Arabic Short Stories: A Bilingual Reader Muslim Women in Law and Society  \n[OceanofPDF.com](OceanofPDF.com)  \nTHE EXILE’S COOKBOOK  \nMedieval Gastronomic Treasures from al-Andalus and North Africa  \nIBN RAZĪNAL-TUJĪBĪ  \nTranslated and Introduced by Daniel L. Newman  \n[OceanofPDF.com](OceanofPDF.com)  \nTo Whitney,  \nAs ever, with love, for ever  \nSAQI BOOKS  \n26 Westbourne Grove  \nLondon W2 5RH  \n[www.saqibooks.com](www.saqibooks.com)  \nPublished 2023 by Saqi Books  \nCopyright © Daniel L. Newman 2023  \nDaniel L. Newman has asserted his right under the Copyright, Designs and Patents Act, 1988, to be  \nidentified as the author of this work.  \nFront cover image © National Museum of Asian Art, Smithsonian Institution, Arthur M. Sackler Collection, Purchase—Smithsonian Unrestricted Trust Funds, Smithsonian Collections Acquisition  \nProgram, and Dr Arthur M. Sackler, S1986.229 .  \nThis book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher ’s prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser.  \nA full CIP record for this book is available from the British Library.  \nPrinted and bound by PBtisk a.s.  \nISBN 978 0 86356 992 0  \neISBN 978 0 86356 997 5  \n[OceanofPDF.com](OceanofPDF.com)  \nCONTENTS  \nPreface  \nNote on Transliteration Introduction  \nThe Author and His Age  \nThe Book  \nThe Cuisine  \nWeights and Measures  \nThe Translation  \nTHE EXILE’S COOKBOOK  \nIntroduction  \nSection One  \n1. On breads  \n2. On tharīdas  \n3. On porridges and mashed cereal dishes  \n4. On pastries, various types of mujabbana (fried cheese buns), isfanj (doughnuts), and other similar foods  \n5. Dishes that are soaked in broth, like tharīdas, or cooked like pottage  \nSection Two  \n1. On beef  \n2. On mutton  \n3. On lamb  \n4. On kid meat  \n5. On wild and game meats  \n6. On the different uses of meat from quadrupeds used for meatballs  \nSection Three  \n1. On goose meat  \n2. On chicken meat  \n3. On partridge meat  \n4. On squab meat  \n5. On turtledove dishes  \n6. On starling meat  \n7. On sparrow meat  \nSection Four  \n1. On making the Ṣanhājī dish  \n2. On making stuffed tripe  \n3. On making Ṣanhājītongue  \nSection Five  \n1. On types of fish  \n2. On ways of making eggs  \nSection Six  \n1. On curd and what to make with it  \n2. Making curdled milk and extracting butter  \n3. On maturing dry cheese in an earthenware jar, what is made with it, and restoring butter and buttermilk  \nSection Seven  \n1. On dishes made with gourd  \n2. On what is made with aubergine  \n3. On carrot dishes  \n4. On how to prepare truffles  \n5. On what to do with asparagus, for which there is only one recipe  \n6. On artichokes, which are called qannāriya  \n7. On what to do with mushrooms, for there is only one recipe  \n8. On what to do with spinach, leafy, goosefoot lettuce and other similar things  \n9. On cooking jināniyya  \n10. On taro  \nSection Eight  \n1. On fresh and dried broad bean dishes  \n2. On chickpea dishes  \n3. On lentil dishes  \nSection Nine  \n1. Making mu ʿassal and ghassānī  \n2. On various kinds of sweets  \n3. Making Qāhiriyya and sanbūsak  \n4. On making jawzīnaq and lawzīnaq  \n5. On making sweet cane  \n6. Making fānīdh and ashqāqūl  \n7. Eastern recipes  \nSection Ten  \n1. On making ṣ ināb  \n2. On preserving olives  \n3. On pickling limes  \n4. On pickling capers  \n5. O","cbCaikD3SI40JzAK","https://ap.wps.com/l/cbCaikD3SI40JzAK","pdf",9362553,4,1,449,"English","en",105,"# Preface\n## Note on Transliteration\n## Introduction\n## The Author and His Age\n## The Book\n## The Cuisine\n## Weights and Measures\n## The Translation\n# The Exile’s Cookbook\n## Section One\n## On breads\n## On tharīdas\n## Section Two\n## On beef\n## On mutton\n## Section Three\n## On goose meat\n## On chicken meat\n## Section Four\n## On making the Ṣanhājī dish\n## Section Five\n## On types of fish\n## On ways of making eggs\n## Section Six\n## On curd and what to make with it\n## Section Seven\n## On dishes made with gourd\n## On what is made with aubergine\n## Section Eight\n## On fresh and dried broad bean dishes\n## On chickpea dishes\n## Section Nine\n## Making mu ʿassal and ghassānī\n## On various kinds of sweets\n## Section Ten\n## On making ṣ ināb","[{\"question\":\"What regions and tradition does the cookbook focus on?\",\"answer\":\"It focuses on gastronomic treasures from al-Andalus and North Africa, presenting medieval culinary knowledge through translated material.\"},{\"question\":\"How is the cookbook organized?\",\"answer\":\"It is structured into sections by food categories and cooking methods, including breads, meats, birds, fish, eggs, dairy, vegetables, sweets, and preserving.\"},{\"question\":\"What material supports the reader beyond the recipes?\",\"answer\":\"The book includes an introduction, context about the author and his age, a discussion of the cuisine, weights and measures, and a note on the translation approach and transliteration.\"}]","The Exile’s Cookbook - 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