The Exile’s Cookbook

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 Authors

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Ibn Razīn al-Tujībī (1227–1293) was a thirteenth-century Muslim-Andalusi scholar. Born to a wealthy family of scholars living in Murcia, he and his family fled his native town in 1247 following the Christian reconquest of Spain. He first went to Ceuta but after a few years moved on to Béjaïa (in present-day Algeria) before eventually settling in Tunis, where he achieved fame as a scholar. While Al-Tujībī wrote many books, only his cookbook Delicacies from Thirteenth Century Spain and North Africa survives.

Reviews

‘With its fascinating, detailed descriptions of medieval dishes, The Exile’s Cookbook is a perfect addition to serious cookbook collections.’
Foreword Reviews