Modern home management

This is a rare and nice book by its author, Muhammad Ali Attia, who is a pioneer in writing books on cuisine and food. His academic integrity was such that he did not describe himself as the author of the book, but rather used the word "collected" as he relied on the experiences of many chefs of his time, in He transmitted recipes for foods and dishes that were known at the time, and the care for accuracy also prompted him to add an explanatory subtitle (in the first edition), which says, "It is a special book on housekeeping that every home needs and no returning homeowner can do without."
The scarcity of the book is due to the passage of a full century since its publication. It was published in Cairo a full hundred years ago, and it was the first book in the Arabic language in its field. As for the kindness of the book, it is due to the simplicity of its handling and ease of style, in addition to the comprehensiveness of the writer's vision, as he did not present a book on food recipes, types, and methods. Preparing it, rather, he drew, through the types that were known in the kitchens of Cairene homes at the beginning of the twentieth century, a social, historical, and cultural picture of Cairo and its society at this time. He presented popular and Western dishes (he called them French, in accordance with the custom followed at that time). He also presented Turkish types, which the reader does not know. Today, except through watching it in old films such as Al-Alamiya, Al-Dholma, and other types of food that were associated with certain classes in Egyptian society.