"Translat[ed] from both the original French version and the published Italian edition of the book"--Pref. to the American edition.
Translated from the French.
Pt. 1. Cultural background and culinary context. Crossroads of the world's cuisines ; Materials, techniques, and terminology
Pt. 2. The Medieval tradition. Cold appetizers ; Bread and broth ; Sweet-and-sour dishes ; Roasts, meatballs, and sausages ; Meat, poultry, and vegetable stews ; Fish ; Cheese and other dairy dishes ; Soups ; Pasta ; Couscous ; Rice and omelets ; Sauces ; Pastries and jams ; Cheeses, fermented condiments, and wine
Pt. 3. Contemporary North African cuisine. Meat and poultry ; Fish, sauces, and vegetables ; Soups, pasta, and couscous ; Desserts and condiments.
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Medieval cuisine of the Islamic world : a concise history with 174 recipes by Lilia Zaouali. ISBN 9780520247833. Published by University of California Press in 2007. Publication and catalogue information, links to buy online and reader comments.
