دانلود کتاب Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293)

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Contents
Preface
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
Edition and Translation of the Best of Delectable Foods and Dishes
[Ibn Razīn al-Tujībī’s Introduction]
Part 1: On Bread, Tharāyid, Soups (Aḥsāʾ), Pastries, and the Like; and It Has Five Chapters
Part 2: On Meats of Quadrupeds, and It Has Six Chapters
Part 3: On Dishes with Various Types of Poultry, and It Has Seven Chapters
Part 4: It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue
Part 5: On Varieties of Dishes with Fish and Eggs, and It Has Two Chapters
Part 6: On Dairy Foods (Albān), and It Has Three Chapters
Part 7: On Vegetables (Buqūl) and the Like, and It Has Ten Chapters
Part 8: On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters
Part 9: On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʾ), with All Kinds of Variations, Made with Honey and Sugar. It Has Seven Chapters
Part 10: On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters
Part 11: On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails)
Part 12: On Handwashing Preparations (Ghāsūlāt), and It Has One Chapter
Glossary
Appendix 1: Bunk, the Mystery Ingredient
Appendix 2: In the Kitchen with Ibn Razīn al-Tujībī: Modern Adaptations of Twenty-four Recipes from Fiḍālat al-Khiwān
Works Cited
Index of People and Places
General Index
Index of Ingredients
Index of Dishes and Other Preparations