Treasure Trove of Benefits and Variety at the Table : English Translation, with an Introduction and Glossary.

Contents
Preface
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
	Part I: The Making of the Kanz al-fawāʾid
		1 The Text
		2 The Provenance
		3 Date and Sources
		4 A Case of Abridged Borrowing: Kanz al-fawāʾid and Zahr al-ḥadīqa
	Part II: Medieval Egyptian Food Culture
		5 Diet and Formation of a Cuisine
		6 What was Cooking in Medieval Cairo?
		7 The Culture of Food and Cooking
		8 Shopping and Eating Out
	Part III
		9 Medieval Egyptian Cooking as Reflected in the Kanz al-fawāʾid
		10 Eating in Good Health
Infinite Benefits of Variety at the Table, Containing Twenty-Three Chapters on Cooking Foods, by Various Knowing Experts
	Chapter 1 Indispensable Instructions For Cooks
	Chapter 2 How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More
	Chapter 3 Measures Taken When Drinking Water, in a muzammal, and Chilled with Ice (thalj maḍrūb)
	Chapter 4 Qualities of Air-Cooled Water and What the Physicians Said About It
	Chapter 5 Miscellany of Dishes
	Chapter 6 Making murrī (Liquid Fermented Sauce), and Preserving Sour Grape Juice (māʾ al-ḥiṣrim) and Lemon Juice (māʾ al-laymūn)
	Chapter 7 Eggs Cooked as Omelets and Other Dishes
	Chapter 8 Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick
	Chapter 9 All Kinds of Dishes Made with Different Varieties of Fish
	Chapter 10 Making All Kinds of Sweets (ḥalwā)
	Chapter 11 Digestive Stomachics (juwārishnāt), Electuaries (maʿājin), and Drinks (ashriba) Offered Before and After the Meal
	Chapter 12 Making fuqqāʿ (Foamy Beer), and Other Drinks
	Chapter 13 Dried-Apricot Compote (naqūʿ al-mishmish)
	Chapter 14 Making Preparations Which Relieve Nausea (adwiyat al-qaraf)
	Chapter 15 Making Mustard [Condiments], Mild and Pungent Hot
	Chapter 16 On Making Table Sauces (ṣulūṣāt)
	Chapter 17 Of Dishes Made with Dairy (albān): kawāmikh (Fermented Condiments), jājaq (Drained-Yogurt Condiment), Condiments with kabar (Capers), and zaʿtar (Thyme), bīrāf (Clotted Cream), and the Like
	Chapter 18 All Kinds of Pickled Turnips and Onions, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemons, Damascus Citron and the Like, in Salt
	Chapter 19 Making Cold Dishes (bawārid)
	Chapter 20 On Aromatics (ṭīb), and the Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian Willow Twigs (ʿīdān al-khilāf)
	Chapter 21 Varieties of Aroma-Diffusing Incense, Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations
	Chapter 22 Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations
	Chapter 23 Storing Fresh Fruits and Keeping Them to Use After Their Season
Glossary
	1. Beverages for Pleasure and Health
	2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
	3. Dairy
	4. Desserts, Sweeteners, and Conserves for Pleasure and Health
	5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces
	6. Fats and Oils
	7. Fruits and Nuts
	8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces
	9. Kitchen and Cooking Implements, and Culinary Techniques and Terms
	10. Meat
	11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes
	12. Vegetables and Legumes
	13. Weights and Measures
Appendix
Works Cited
General Index
Index of Ingredients, Dishes, Beverages, Aromatics, and other Preparations