Culinary history in the form of cookbooks is in its infancy, and most of it has not ventured beyond the collecting of historical factoids. But A Drizzle of Honey is a culinary history you can sink your teeth into. It sheds light on medieval Jewish culinary culture, has intriguing recipes, and offers careful and attentive scholarship. The authors back up their claims solidly, quote sources accurately, and end with extensive notes and bibliography. Lest my praise seem too effusive, though, allow me some quibbles: One source used, a writer named Beinart, is not in the bibliography. And it's not true, as the authors claim, that the Arabs introduced the chickpea to Spain; it grew all over the Mediterranean in ancient times. Also, the authors argue that since medieval cookbooks relied heavily on spices, heavy spice use must have been common. But these cookbooks were written for the rich, and spices were too expensive to be used lavishly by ordinary people. Another problem: There are no maps, and this book begs for them. Lastly, many of the recipes make for more fascinating reading than they do satisfying eating.