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Synopsis
For centuries, it had been the favourite Arabic cookery book of the Turks. The original manuscript, formerly held in the library of the Aya Sofya Mosque, is still in Istanbul; it is now MS Ayasofya 3710 in the Süleymaniye Library. At some point a Turkish sultan commissioned very a handsome copy, now MS Oriental 5099 in the British Library in London. At a still later time, a total of about 260 recipes were added to Kitāb al Tabīkh's original 160 and the expanded edition was retitled Kitāb Wasf al-Atima al-Mutada (my translation of it also appears in Medieval Arab Cookery); three currently known copies of K.Wasf survive, all in Turkey two of them in the library of the Topkapi Palace, showing the Turks’ high regard for this book. Finally, in the late fifteenth century Sirvāni made a Turkish translation of Kitāb al Tabīkh, to which he added some recipes current in his own day, the first Turkish cookery book.
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About the Author
Kitāb al Tabīkh, composed by a thirteenth-century scribe we usually call al-Baghdadi, was long the only medieval Arabic cookery book known to the English-speaking world, thanks to A.J.Arberry’s path-breaking 1939 translation as A Baghdad Cookery Book’ (reissued by Prospect Books in 2001 in Medieval Arab Cookery).
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- PublisherProspect Books
- Publication date2005
- ISBN 10 1903018420
- ISBN 13 9781903018422
- BindingPaperback
- Number of pages127
- Rating
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