“Take a chicken and roast until done. When done, put wine vinegar, enough pounded caraway, mint, and pounded garlic on it, and bring to the boil two or three times. It comes out well.”
A cookbook is not just a cookbook. Join us for a celebration of five exciting new books that use recipes to revolutionize our relationship to cooking and eating.
“Say what you will, Egyptian culture has historically been a welcoming and permeable one, with a magical capacity to expand to make people feel at home. In a time where ugly polarizing discourse is on the rise, voices that highlight the diversity of Egyptians are important.”
The thirteenth and fourteenth centuries were — among other things — a wonderful period for Arabic cookery compilations, several of which have recently been translated to English.