Jalāl al-Dīn Rūmī (Maulana)

Arthur John Arberry

Discourses of Rumi

The Koran

A Maltese Anthology

Sir Muhammad Iqbal

(Shikwa and Jawab-i Shikwa)

Complaint, and Answer

(Shikwa and Jawab-i-shikwa) Translated ... by A.J. Arberry

Complaint and Answer

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.

The Koran Interpreted

A Handlist of the Arabic Manuscripts

The Chester Beatty Library

A Symposium

The Legacy of Persia

History of the ancient Persian city, its saints and poets.

Shiraz; Persian City of Saints and Poets

A Primer for Students

Arabic Poetry

An Anthology of Verse Translations

Persian Poems

Moorish Poetry

Muḥammad ibn ʻAbd al-Jabbār Niffarī

The Mawaqif consists of seventy seven individual `stations' each in the form of a brief divine revelation addressed to the seeker whom God has held in that station. The Mukhatabat are similarly revelations from God to his servant. Arabic text and English translation.

كتاب المخاطبات

"The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine', translated by Barbara Yeomans. The American scholar Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his researches into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture."

Medieval Arab Cookery

Coleman Barks

Jalāl-Dīn Rūmī

As Barks writes in his introduction to this collection, "Silence is a deeper way that lovers have found." Rumi's silence is that of the chef who hands you a spoon to let you taste, now that the recipe-reading is over. The silence becomes an inward communion, an experience beyond any doctrinal description. Somehow, in these poems, Rumi uses words to take us over into that silence.

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Arthur John Arberry

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