How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

ingredient lists (with quantities but without
instructions) for thirty dishes and descriptions
of how to make bread and arrack. Webbed at:
http://www.archive.org/details/
ainiakbari00jarrgoog
Al-Baghdadi, A Baghdad Cookery Book
(1226 A.D./623 A.H.), A.J. Arberry, tr.,
Islamic Culture 1939, and republished in
Medieval Arab Cookery (see below). There is
now a new and probably better translation by
Charles Perry, but we have not yet used it.
An Anonymous Andalusian Cookbook of
the Thirteenth Century, a translation by
Charles Perry of the Arabic edition of
Ambrosio Huici Miranda with the assistance
of an English translation by Elise Fleming,
Stephen Bloch, Habib ibn al-Andalusi and
Janet Hinson of the Spanish translation by
Ambrosio Huici Miranda, webbed at:
http://www.daviddfriedman.com/Medieval/
Cookbooks/Andalusian/andalusian_contents.
htm.
Referred to below as “Andalusian.” Page
references are to volume II of the collection of
source material we used to sell.
Annals of the Caliph's Kitchen, Ibn Sayyar
al-Warraq, translated by Nawal Nasrallah.
Tenth century. We also have a few recipes
from the same source translated by Charles
Perry.
La Cocina Arabigoandaluza, translated
from Arabic into Spanish by Fernando de la
Granja Santamaria and from Spanish into
English by Melody Asplund-Faith. This
consists of selections from a much longer
Arabic original. It is referred to below as “al-
Andalusi.”
Medieval Arab Cookery, Essays and
Translations by Maxime Rodinson, A.J.
Arberry & Charles Perry, Prospect Books,
1998. Contains, along with much else, Kitab
al Tibakhah: A Fifteenth-Century Cookbook,
Charles Perry, tr., original author Ibn al-
Mubarrad. Also The Description of Familiar
Foods, a cookbook based on al-Baghdadi with
additional recipes.
The Ni'matnama Manuscript of the Sultans
of Mandu: The Sultan's Book of Delights,
3
translated by Norah M. Titley, Routledge,
2005. An Indian source c. 1500.
Chinese
Paul D. Buell and Eugene N. Anderson, A
Soup for the Qan: Chinese Dietary Medicine
of the Mongol Era as Seen in Hu Szu-Hui's
Yin-Shan Cheng-Yao, Kegan Paul
International, London and New York, 2000. A
translation of a Chinese/Mongol medical book
with extensive commentary, including recipes
for both food and medicinals.
Teresa Wang and E.N. Anderson, Ni Tsan
and His 'Cloud Forest Hall Collection of
Rules for Drinking and Eating', Petits Propos
Culinaires #60 ‡, , 1998. See also “Some
remarks about the translation of Yun Lintang
Yinshi Zhidu Ji” published in PPC 60 by
Francoise Sabban, which has corrections and
alternative translations.
Other
The Domostroi: Rules for Russian
Households in the Time of Ivan the Terrible,
edited and translated by Carolyn Johnston
Pouncy, Cornell University Press: Ithaca
1994. A Russian household management
manual, most of which is probably from the
16th century, including a few recipes and a
good deal of information about food.
Rudolf Grewe, “An Early XIII Century
Northern-European Cookbook,” in
Proceedings of A Conference on Current
Research in Culinary History: Sources,
Topics, and Methods. Published by the
Culinary Historians of Boston, 1986. This is
an article attempting to reconstruct the lost
original from which several surviving
manuscripts, including the one we refer to as
“A selection from An Old Icelandic Medical
Miscelleny,” descend.
A Selection From An Old Icelandic
Medical Miscelleny, ed. Henning Larson,
Oslo, 1931. For a more recent edition, see
Grewe.
‡: Petits Propos Culinaires is an international
journal on food, food history, cookery and cookery
books. See: http://rdeh.tripod.com/