Preface
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
?PartI: The Making of Anwa? al-?aydala fi alwan al-a??ima: A Diamond in the Rough?
?PartII: Food and Foodways in al-Andalus and al-Maghrib
?PartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in Anwa? al-?aydala
Edition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits
[Part1]
[1] [Recipes 1-17]
[2] [Recipes 18-41]
[3] [Recipes 42-115c]
[Part2]
[4] [Pp.000-000, including Recipe 116]
[5] [Recipes 117-23]
[6] [Recipes 124-67]
[Part3]
[7] [Recipes 168-80]
[8] [Recipes 181-295]
[Part4]
[9] [Recipes 296-305]
[Part5]
[10] [Recipes 305a-22]
[11] [Recipes 323-43]
[12] [Recipes 344-57]
[13] [Recipes 358-89]
[14] [Recipes 390-463]
Glossary
1 Beverages
2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
3 Dairy
4 Desserts and Sweeteners
5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments
6 Fats and Oils
7 Fruits and Nuts
8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces
9.1 In the Kitchen: Cooking and Serving Implements and Utensils
9.2 In the Kitchen: Culinary Techniques and Terms
10 Meats and Eggs
11 Medical and Nutritional Terms
12 Vegetables and Legumes
13 Weights and Measures
14 People and Places
Appendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)
Appendix 2: A Taste of the Past: Recipes from Anwa? al-?aydala fi alwan al-a??ima
Works Cited
Index of People and Places
Index of Ingredients
Index of Dishes
