Chapters in this book

1. Frontmatter i
2. Contents vii
3. Foreword ix
4. Translator’s Note xxi
5. Preface to the American Edition xxiii
6. PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT
7. Crossroads of the World’s Cuisines 1
8. Materials, Techniques, and Terminology 49
9. PART TWO: THE MEDIEVAL TRADITION
10. Note 62
11. Cold Appetizers 63
12. Bread and Broth 68
13. Sweet-and-Sour Dishes 76
14. Roasts, Meatballs, and Sausages 86
15. Meat, Poultry, and Vegetable Stews 92
16. Fish 96
17. Cheese and Other Dairy Dishes 106
18. Soups 111
19. Pasta 115
20. Couscous 121
21. Rice and Omelets 125
22. Sauces 129
23. Pastries and Jams 131
24. Cheeses, Fermented Condiments, and Wine 138
25. PART THREE: CONTEMPORARY NORTH AFRICAN CUISINE
26. Characteristic Seasonings of Contemporary Arab Cuisine 144
27. Meat and Poultry 147
28. Fish, Sauces, and Vegetables 160
29. Soups, Pasta, and Couscous 168
30. Desserts and Condiments 176
31. Notes 185
32. Glossary 195
33. Index of Recipes 201
34. General Index 207