The Exile’s Cookbook
Medieval Gastronomic Treasures from al-Andalus and North Africa
Translated by Daniel Newman
About the Book
This unique medieval cookbook reveals the fascinating development of the Arab culinary tradition and its profound influence on European cooking
Of the many books written by thirteenth-century Muslim-Andalusian scholar Ibn Razīn al-Tujībī, only his cookbook survives. This unique collection was compiled from al-Tujībī’s new home in Tunis, having fled Murcia following the Christian reconquest of Spain, and reflects his rich multicultural Andalusi heritage.
The Exile’s Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period – its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world.
This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.
About the Author
Daniel L. Newman holds the Chair of Arabic Studies at the University of Durham.