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Editor: Nawal Nasrallah
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more.
It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.

Author: James T. Monroe
The first part of this work includes all the known works of the twelfth-century Andalusi author Ibn Quzmān, most of which are zajal poems composed in the colloquial dialect of Andalus. They have been edited in a Romanized transliteration, and are accompanied by a facing-page English prose translation, along with notes and commentaries intended to elucidate matters relevant to each poem. In the second part of the work, sixteen chapters are devoted to analyzing specific poems from a literary perspective, in order to delve into their meaning and, thereby, explain the poet’s literary goals.