Scents and Flavors

An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy. ~Claudia Roden, author of The New Book of Middle Eastern Food

An extensive glossary, plus facing pages of the original Arabic text, make this a desirable reference work for scholars. ~AramcoWorld

Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be. ~Qantara.de

The book will interest epicures and cultural historians alike. ~Islamic Horizons

We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Press's Library of Arabic Literature, provides a glimpse of social history that feels particularly timely. ~FoodandWine.com

A significant scholarly contribution . . . Presented and framed in a way that renders it accessible to food scholars who work on other regions and cuisines . . . Provides a useful framing of the cookbook in the broader context of Middle Eastern culinary history, medieval Islamic medicine, and the specific sequencing and practices of feasting in thirteenth-century Syria. ~Gastronomica

A good example of the best that can come out of a combination of quality scholarship and practical experience. ~Journal of the American Oriental Society

Fun for history buffs and amateur chefs, the recipes making for a fantastic dinner party. ~AlJazeera