The Pharaoh's Kitchen: Recipes from Ancient Egypts cookbook by Magda Mehdawy & Amr Hussein


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the pharoah's kitchen
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Books : Cooking : English


The Pharaoh's Kitchen by Magda Mehdawy and illustrated by Amr Hussein is just fascinating! We have recently returned from a trip to Egypt, so we found this book to be most enlightening as well as entertaining. The authors have deciphered ancient recipes for the foods native historically to Egypt. Both author and artist are archeologists who live in Egypt and the Arabic version of this book won the Gourmand World cookbook Award for the Best Culinary History Book in Africa. Containing almost 100 recipes the book is illustrated by pictographs from the tombs of the Pharaohs and with photos of Egyptology museum exhibits. The ancient traditions and celebrations are described and some of these are still observed. The recipes, authentically derived from details of the hieroglyphics in the tombs, are given in the ancient form with added text describing how these can be prepared today. The book tells about the ancient Egyptian kitchen, utensils, manners, and ways of eating. In the back of the book the hieroglyphs are shown and the Glossary explains many of the terms used in the text. The book has sections with customs, service, explanations and recipes for Beverages, Breads, Birds and Fish, Eggs and Dairy Products, Meat, Poultry, Vegetables, Legumes, Fruit and Desserts. I found it impossible to see how anyone could amass such a fascinating and thorough book of such ancient customs! EXCELLENT!!! Be sure to get this is you are traveling or living in Egypt.

- Bonnie Neely, Amazon.com

I was looking for a book that would give information on the sort of cooking done in Pharaonic times. (I was researching the subject for a piece of writing). While I had information on the sort of ingredients available during that time, I wanted to know how things were made. I came upon this book and another, and I bought both.

The other was a modern, accessible compilation of recipes by a caterer that would allow a modern westerner (western hemisphere, I mean - not Asia, Africa or the middle east) to cook food similar to that served in Egypt. It was nice, but not what I wanted. This book arrived, and it was perfect for me. Methods, ingredients, and informatioan about how the writers (impeccably credentialed) were provided.

This is a research book, not a practical cookbook, though some recipes - egga, for example, or ful medames - would be accessible to one of us.

If you want a cookbook, get the slim volume put out by the British Museum. If you are a researcher, get this one.

- Diana Wilder, Amazon.com
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