"Nasrallah provides her readers not only with an annotated translation, but also details of texts and manuscripts, and excellent and detailed glossaries, helpfully divided into classes of food such as vegetables and legumes, fruits and nuts and so forth, as well as kitchen and cooking implements and culinary terms." Susan Weingarten, in: Mediterranean Historical Review, 33:2 (2018) A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation." - Aziza Sami, in: Al-Ahram Weekly (August 31, 2018) click here. "For culinary enthusiasts as well as for those fascinated by Egypt’s heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. Barakat, in: Madamasr (August 25, 2018) click here. They are well written, easy to follow, and the outcome, as tested by this author, is delicious." - Hala N. All recipes were tried and photographed by the author. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz.
The trove bookz full#
After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience. "A formidable intertwined offering from a historian, translator, cook, cooking instructor and writer. Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. Winner of the Sheikh Hamad Award for Translation and International Understanding (1st Prize, Translation from Arabic into English.) click here.
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