a cookbook by thirteenth-century Andalusi scholar Ibn Razīn al-Tujībī (1227-1293), English translation with introduction and glossary by Nawal Nasrallah.Brill[2021]<EF27-P85>
by Joseph Dommers Vehling, with a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author ; introd. by Frederick StarrDover Publications1977
leitura de Giacinto Manuppella e Salvador Dias Arnaut ; prólogo, notas aos textos, glossário e índices de Giacinto Manuppella ; introdução histórica de Salvador Dias ArnautPor Ordem da Universidade1967
now for the first time rendered into English by Joseph Dommers Vehling with a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author ; introduction by Frederick StarrWalter M. Hill1936