Ibn Razīn al-Tujībī was a 13th-century Muslim Andalusi scholar who wrote "one of only two cookbooks to survive" from that era.
[2] While al-Tujībī wrote many books, only his cookbook, Fiḍālat al-Khiwān fī Ṭayyibāt al-Ṭaʿām wa-l-Alwān "Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib", survives.
[2] The cookbook was composed of recipes from al-Tujībī's Andalusi heritage, where dishes had Muslim, Christian, and Jewish influences.
[2] Until 2018, it was thought that there was no complete copy of the book remaining, until an accidental discovery at the British Library.
Bink Hallum asked for the expertise of the food historian Nawal Nasrallah, who realised the significance of the finding.