Delights from the Garden of Eden

Nawal Nasrallah, a native of Iraq, is an award-winning researcher and food writer. Her English translation of Ibn Sayyar al-Warraq’s tenth-century Baghdadi cookbook Kitab al-Tabikh, entitled Annals of the Caliphs’ Kitchens was awarded “Best Translation” in the Gourmand World Cookbook Awards in 2007. Her recipes have featured in many magazines and newspapers, such as New York Times, Boston Globe, and Food and Wine. Her most recent book is Dates: A Global History (Reaktion, 2011).

• Introduction: Iraqi Food in PerspectiveChapter One: BreadsChapter Two: Dairy ProductsChapter Three: Vegetarian Appetizers and SaladsChapter Four: SoupsChapter Five: Snacks, Sandwiches, and Side Dishes (with Meat)Chapter Six: Snacks, Sandwiches, and Side Dishes (Vegetarian)Chapter Seven: StewsChapter Eight: Rice Chapter Nine: Other Grains and BeansChapter Ten: Lamb and BeefChapter Eleven: Stuffed Foods Chapter Twelve: PoultryChapter Thirteen: FishChapter Fourteen: Savory Pastries Chapter Fifteen: Desserts: Puddings and Ice CreamsChapter Sixteen: Desserts with SyrupChapter Seventeen: Cakes and confectionsChapter Eighteen: Cookies/Biscuits and Sweet PastriesChapter Nineteen: Jams and PicklesChapter Twenty: BeveragesMenus and MannersGlossary