Bibliogr. s. 188-189. Recenzent: Prof. dr hab. Andrzej Pisowicz.

Relatively few books in Persian solely devoted to the art of cooking are known. The earliest classical Persian cook-book that has survived, comes from the Safavid period (16th century). However references to a highly developed cuisine in Persia in Mediaeval times are found in Arabic manuscripts and compiled cook-books written under the rule of the Abbasid caliphs since the 10th century. They have preserved many recipes of the dishes with Persian names and clearly derived from Persian cuisine. In this article I will present some of them, recorded in the 13th century Kitāb al-ṭabīkh by al-Baghdādī.