About the NYU Abu Dhabi Institute

Kapitel in diesem Buch

1. Frontmatter i
2. Letter from the General Editor iii
3. About this Paperback iv
4. Contents vii
5. Foreword xxviii
6. Acknowledgments xxxii
7. Introduction xxxiii
8. Note on the Text xlvi
9. Notes to the Introduction xlviii
10. Scents and Flavors 1
11. Chapter 1: Perfume 5
12. Chapter 2: Beverages 17
13. Chapter 3: How to Make Various Kinds of Fruit Juices and Treat Them, How to Distill Vinegar 21
14. Chapter 4: How to Melt the Several Varieties of Tail Fat 23
15. Chapter 5: Chicken Dishes—Sweet, Sour, and Other Varieties 25
16. Chapter 6: Sautés and Related Dishes 41
17. Chapter 7: The Many Kinds of Sweets, Baked Goods, and the Like 74
18. Chapter 8: How to Make the Various Types of Sour and Salty Pickles 101
19. Chapter 9: On Hand-washing Powders and Perfumed Soaps 131
20. Chapter 10: On Distilling Waters and Perfuming the Breath 134
21. Notes 143
22. Glossary 147
23. Weights and Measures 165
24. Bibliography 166
25. Index 168
26. About the NYU Abu Dhabi Institute 188
27. About the Translator 189
28. The Library of Arabic Literature 190