Maxime Rodinson; A. J. Arberry; Charles Perry; Claudia Roden [foreword] — Medieval Arab Cookery

Devon, Prospect Books, 2001. First edition. Cloth. A smart first edition of this detailed study of Medieval Arab cooking from French and British scholars. First edition. Uncommon work. A collection of essays and translations on medieval Arabic cooking, exploring the fascinating historic recipes of this area as an intimate link with the past. With titles such as: A Baghdad Cookery Book, What to Order in Nineth-Century Baghdad, Elements of Arab Feasting, Couscous and its Cousins, and Notes on Persian Pasta, amongst others. Written and translated by Maxime Rodinson, a French historian and sociologist; Arthur John Arberry, a British scholar of Arabic literature, Persian studies, and Islamic studies; and Charles Perry, an American food historian. With a foreword from Claudia Roden, an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent best known as the author of Middle Eastern cookbooks. In the original full cloth binding. Externally, excellent. Original unclipped dust wrapper is also excellent. Internally, firmly bound. Pages are very bright and clean throughout. Fine . Ill.: None. Fine/Fine.