[Sca-cooks] Kitab al-Tabik vs Kitab al-Tabik?

[Johnna Holloway]

From my bibliography "Medieval and Renaissance Cookery and Cookbooks from the Middle East:  Arabia, Ottoman, and Jewish"  [published in the Gauntlet in 2012.]
with some additional notes compiled this am.
KITAB AL-TABIKH             (Sayyār al-Warrāq)                 10TH CENTURY

 The earliest extant cookbook in Arabia, dating from the 10th century. 600 plus recipes, plus poems and anecdotes. Two modern editions. Known as: “al-Warrāq” or “Sayyar.” There are reportedly three surviving manuscripts which are located in England, Helsinki, and Istanbul.

Kitab al-Tabikh. Edited by Kaj Ohrnberg and Sahban Mroueh. Helsinki: Finnish Oriental Society,  1987.
 Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook. Edited by Nawal Nasrallah. Leiden & Boston: Brill, 2007. 867 pp. Highly recommended modern translation into English. Introduction and glossary, hundreds of recipes, bibliography. Available in a less expensive paperback as of 2010. Publishers blurb: http://www.brill.com/annals-caliphs-kitchens For those with academic access, there is an online edition available through the publisher.

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KITAB AL-TABIKH             (al-Baghdadi)               13TH CENTURY

Also known as: The Book of Dishes; The Book of Cookery; A Baghdad Cookery Book.  The book describes the dishes and foods of 13th century Baghdad. A scribe in Baghdad, the author’s name in full is given as: Muhammad ibn al-Hasan ibn Muhammad ibn al-Karim al-Katib al-Baghdadi and in short as al-Baghdadi. He died in 1240. The work was written circa 1226. 160 recipes in 54 folios; the work survives to this day in a number of copied manuscripts. 
 
Kitab al-Tabikh [The Book of Cookery]. Edited by Dawud al-Jalabi or Dāwūd Chalabī and Al-Musil: Matba'at Umm al-Rabi'ayn, 1934. The editor is cited most frequently as: Chalabi. 
Reprinted: Kitab al-Tabikh. 1934.  Edited by Fakhri al-Barudi. Bayrut: Dar al-Kitab al-Jadid, 1964. This edition also contains an additional hundred 1960s era traditional Syrian recipes selected by the editor.
 English translations:
 Arberry, A.J. “A Baghdad Cookery Book (Kitāb al-ṭabīkh)” in Medieval Arab Cookery. Essays and Translations. Totnes, England: Prospect Books, 2001. Originally published in: Islamic Culture 13 (1939), pp. 21–47 and 189-214

A Baghdad Cookery Book: The Book of Dishes [Kitab al-Tabikh]. Translated by Charles Perry. Totnes: Prospect Books, 2005 (Also published as a special issue of the periodical Petits Propos Culinaires, PPC 79) 2008 critique by Nawal Nasrallah here: https://prospectbooks.co.uk/samples/Baghdad-critique.pdf

 Article with recipes: Perry, Charles. “Cooking with the Caliphs. Saudi Aramco World. 57 (4) July-August 2006, pp. 14-23. Discusses the Kitab-al-Tabikh. Inc. worked out 5 recipes

http://www.saudiaramcoworld.com/issue/200604/cooking.with.the.caliphs.htm 

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They are not the same book or manuscript. The cuisine is that of Baghdad but there's a span of two plus centuries between the two.

Johnnae