"Imagine a people who love fesikh and herring, see goodness in "specials," and find pleasure in "kidneys" or enjoyment in "fish" and spleen. Although science places all of these - along with the liver - on the list of prohibited things due to their harmful effects on health, the Egyptians love them.
"In "Al-Shalulu," "Makhmakh," "Al-Masrouda," and "Al-Shakoria," and before that, "Al-Lababiyah," "Al-Tuffahiyya," and "The Virgins' Breasts," lie the secrets and mysteries of the strangest Egyptian foods."
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Dr. Yasser Thabet amazes us with his usual encyclopedism in this book, putting us at all tables to learn about the food of our ancestors and to discover with Ibn Battuta in his travels mangoes and horse meat. He takes us to the markets of fishermen, chickens, and grains in the Mamluk era. He talks about the history of Cairo restaurants, eating with fingers and food diplomacy, about weddings and their tables, and about cheerful living and the kebab of the poor. He takes us to the kitchen of King Farouk and the food of presidents. He asks with us about the discoverer of koshari and explains to us how molokhiya was one of the forbidden things! And many, many other stories and history of food that you will only find in this book.
Dr. says Yasser in his introduction: "Through the pages and lines of the book, we accompany you on exciting journeys that travel through time to discover historical stories during which you will enjoy learning more about the history of food, such as: the kitchens of the Golden Age of Islam, the stories of the treasures of Eastern cuisine, and the abundant table that our ancestors knew or that our contemporaries enjoy tasting."
We do not present here this chef's recipes or that chef's techniques, or transfer the opinions of "Food Blogger" in their entirety to table plates. Rather, we dig to a greater and deeper extent in search of origins and details that have not received their due amount of research and explanation, whether at the level of re-reading the treasures of Arab and human heritage, or presenting what represents an encyclopedic vision of food culture from the image of the table to the Its revolution, and from the story of kitchens to the history of restaurants."