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    MEDIEVAL CUISINE OF THE ISLAMIC WORLD - A CONCISE HISTORY WITH 174 RECIPES
    Ref:
    587840

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    Sinopse

    Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates--these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage.
    The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
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    Especificações

    ISBN9780520261747
    Pré vendaNão
    Peso277g
    Autor para link
    Livro disponível - pronta entregaNão
    Tipo itemLivro Importado
    Número de páginas248
    Número da edição1ª EDIÇÃO - SETEBRO 2009
    Código Interno587840
    Código de barras9780520261747
    AcabamentoPAPERBACK
    AutorZAOUALI, LILIA
    EditoraUNIVERSITY OF CALIFORNIA PRESS
    Sob encomendaSim

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