This book's original title was: Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul (or majhul).

It means: The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author.

It is commonly known in English today as:
The Anonymous Andalusian Cookbook.

The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of older works in the 1200s, some surviving and some not surviving independently to today.

The major part of the English translation is by Charles Perry, a scholar, food historian, and writer of a food column for the L.A. Times. Additional notes are by various other writers, including the editor of this paperback edition, Candida Martinelli.

Candida Martinelli altered the English translation by:
- editing the translated text,
- reorganizing the recipes logically into cookbook chapters,
- adding extra text and explanatory text in brackets,
- repeating some recipes in more than one section for ease of use
- incorporating many of the translator(s) and editor(s) notes into the text, and
- adding a complete Table of Contents and Appendices.

The book is sold at cost at $4.22 via CreateSpace.