This classic, authoritative translation brings the full meaning and power of the sacred book of Islam to Western readers. "Certainly the most beautiful English version, and among those by non-Muslim translators, the one that comes closest to conveying the impressions made on Muslims by the original".--Wilfred Cantwell Smith, Harvard University.

H fiz, the greatest lyric poet of Persia, was first introduced to English readers in the translation by Sir William Jones in the latter half of the eighteenth century. The present selection (fifty poems, with their English poetical versions by fourteen different hands) has the double object of exhibiting the various aspects of H fiz' style and thought, and of representing how English scholars have attempted to render his poetry in their own language. Professor Arberry writes a long introduction, biographical and critical, suggesting fresh approaches to the study and some lines along which future research might with advantage be directed. The fifty Persian texts are printed first; these are followed by the English translations, and these again by the editor's notes on the texts.

The Koran is a book apart, not only as Holy Scripture for Muslims, but as the supreme classic of Arabic literature. In its 114 Suras, or chapters, it comprises the total of revelations believed to have been communicated to the prophet Muhammad as a final expression of God's will and purpose for man. The revelations were received over a number of years, the first dating from AD 610, the last shortly before Muhammad's death in AD 632, and the definitive canon was established some twenty years later. The Koran is neither prose nor poetry but a unique fusion of both. In his attempt to convey the sublime rhetoric of the original, Professor Arberry has carefully studied the intricate and richly varied rhythms which - apart from the message itself - serve to explain the Koran's undeniable claim to rank among the greatest literary masterpieces of mankind. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

Arabic cooking is the most exciting new influence on avant-garde British cookery. The incredible balance of spices and fruit, the piercing aromas of herbs, devastating sweetmeats: described by authors such as Claudia Roden and Anissa Helou - these will make a real impact in restaurants and in our homes. This book gives the necessary historical foundation. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and (most vital of all) Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Claudia Roden acknowledges their inspiration in her foreword, particularly as explained to herby the legendary French linguist, sociologist and scholar Maxime Rodinson. "Medieval Arab Cookery" has 3 authors. There are translations of 2 complete medieval texts. The first is the pioneering translation of a 13th-century cookbook by the late Professor A. J. Arberry. Hitherto, it has been locked in a back-number of the journal "Islamic Studies" since its first printing in 1939. Then, there is a translation of a 15th-century cookbook (reflecting Egyptian practices) by the American scholar, Charles Perry - this is new, the source never before explored. French essays by Maxime Rodinson are here translated, some for the first time, covering the influence of Arab cookery on the medieval West, and including a study of early medieval Arab cookery literature. Finally, Charles Perry has written a dozen essays on medieval Arab cookery. He is the most active scholar in this field in the world today. His contributions to the famed Oxford Symposium on Food and Cookery since 1981 are a highlight of its proceedings. He writes for a living for the "Los Angeles Times". Claudia Roden, Britain's best writer on Middle Eastern cookery, writes a foreword and an appreciation of the work of her friends.