All kinds of nougat
A journey through the Mediterranean history of a confectionery
The true story of nougat
Where does the nougat come from? The nougat is a typical confectionery of the Mediterranean countries. Its origin is ancient. It's first of all a drug before it's a confectionery. The first recipes for white nougat come from an Arab book from Baghdad in the 10th century. The nougat is then called nātif.
The nougat can be black or white. Its name, shape and making are different from one country to another: nougat in France, torrone or copeta in Italy, turrón in Spain, jabane in Morocco, qubbajt in Malta, koz helva in Turkey, mandolato in Greece, gas in Iran, etc.
All kinds of nougat includes 20 recipes from antiquity to the present day.
67 illustrations and photos, including 8 maps - 62 links to the Web, including 12 videos - 13,5 Mo epub - December 2018
Digital book (ebook) --- Paperback --- Video --- Free excerpts --- Map of the book
All kinds of nougat is available in English
- In epub format, France:
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Other countries: Germany --- Nederland --- Italy --- Spain --- UK --- USA --- Canada --- etc... - On the iBookstore:
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Other countries: Germany --- Nederland --- Spain --- Portugal --- Italy --- UK --- USA --- Canada --- etc...
Livre numérique, livre imprimé, en français
Paperback
168 pages, 56 illustrations including 8 maps of nougats, 20 recipes, 18 QR codes to web pages - January 2019.
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Free excerpts from the book
To get an idea of the book, on your tablet or on your computer, here is a free excerpt in epub format.
Video YouTube
The wonderful journey of nougat through the Mediterranean
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All kinds of nougat - Map of the book -
- Introduction
- 1 - What about nougat?
- 2 - Did it all start in Montélimar?
- Nougat from Provence
- Catalan Touron
- Nougat from Corsica
- Rules and Regulations
- Useful weblinks
- 3 - Nougat in Italy: Torrone or copeta
- Mandorlato & Co
- Copeta and Cubbaita
- Origins
- Useful weblinks
- 4 - Turrón and nougat in Spain
- Turrón from Agramunt
- Turrón from Alicante and Jijona
- Origins of turrón
- Useful weblinks
- 5 - Other nougats from the Mediterranean and beyond
- In the Western Mediterranean
- In the Eastern Mediterranean
- Redefining white nougat
- Iran, Irak, Uzbekistan
- Asia
- Belgium
- Useful weblinks
- 6 - The nougats of the origins
- Nātif
- Halwa
- Useful weblinks
- 7 - Prior to Nougat
- The Western Christian World
- Useful weblinks
- Conclusion
- Recipes
- Nut Custard Turn-Over - Rome - Antiquity
- Koptoplacoûs - Greece - Antiquity
- A nāṭif ḥarrānī recipe - Mesopotamia - 10th century
- Fālūdaj - Mesopotamia - 13th century
- Mu’aqqad of honey: Thickening honey- Andalousia - 13th century
- Recipe for Mu’aqqad of sugar: Thickening sugar - Andalousia - 13th century
- Halwa also called qubbayt - Andalusia -13th century
- White and soft pastry making - Andalusia - 13th century
- To make honey pinyonada - Catalonia - end 14th century
- Making hazelnut torons - Catalonia - end 14th century
- Honey boiled with nuts, so-called nucato - Italy -14th century
- Making pine nut cream in cog: France - 1555
- Marzipan, nogats and torrons - France - 1607
- Pinochiato - Italy - 17th century
- Touron from Spain - France - 1712
- Recipe for the white nogat with sugar - France - 1804
- Montélimar nougat - France - 1818
- Pessah date nougat - Algeria - end 19th century
- Pourim white nougat - Algeria - end 19th century
- Contemporary cooking with nougat - France - 2006
- Bibliography
- Ancient books with recipes or quotations on nougat or similar
- In France
- In Italy
- In Spain
- In Baghdad
- In the Arab world and the Eastern Mediterranean
- In Greece
- In Belgium
- Acknowledgements
- Illustrations and photos
- Index for names of nougats
- Notes
