In 2008, she won an honorable mention in adult non-fiction from the Arab American National Museum for it.[22] The cookbook combines recipes that its author, a courtier in the Abbasid Empire centered in Baghdad, drew from more than twenty other cookbooks to which he had access. Scholars have drawn upon this edition not only for insights into what elites may have eaten, but also for how cooks may have prepared and served the food in terms of utensils and ceramics, with implications for Islamic-era archaeological research.[23]