The prescribed book for the course is Subulus-Salaam by the 17th century Yemenite scholar Muhammad ibn Ismaa‘eel as-San‘aanee which is a commentary on Buloogh al-Maraam written by Haafiz Ibn Hajar al- ‘Asqalaanee. In Buloogh the author gathered the majority of the hadeeths which are commonly used as the basic evidences for the Islamic legal system. The course material is comprised of the Chapter on Fasting (Kitaab as-Siyaam) from Subulus-Salaam.
Author: Abu Ameenah Bilal Philips
Reveiwers: Muhammad AbdulRaoof
Source: http://www.islamhouse.com/p/320530
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Concise examination of the Christian texts as well as the Islamic perspective of the purpose and message of Jesus
Author: Rashaad Abdul-Muhaiman
Publisher: El-Haqq Islamic Resource Center
Source: http://www.islamhouse.com/p/1367
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A nice book covering many aspects of wudoo, ghusl, tayammum, and wiping over socks and bandages.
Author: AbdulRahman Bin Abdulkarim Al-Sheha
Source: http://www.islamhouse.com/p/1381
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A simplified Introduction to Islam in English language in categories of question and answer in different aspect, and it increases the question from non muslims.
Author: Yaser Jaber
Reveiwers: Muhammad AbdulRaoof
Source: http://www.islamhouse.com/p/71383
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A brief book about the virtue of Ramadan and the importance of making good use of all seasons of worship. This is through getting ready to do good deeds, making faithful repentance and intending sincere intention to change one's conditions in Ramadan and what is after it.
Author: Mohammed Al-Hashmi Mustafa
Reveiwers: Muhammad AbdulRaoof
Publisher: Cooperative Office for Propagation, Guidance, and Warning of Expatriates in the city of Albatha - A website Islamic Library www.islamicbook.ws
Source: http://www.islamhouse.com/p/328619
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We introduce this book as a clear message and a reminder of the principles and fundamentals of Shariah which should not be absent from any Islamic movement drawn into committing itself, in all matters, to Shariah laws.
Author: Abdul-Malik al-Qasim
Source: http://www.islamhouse.com/p/264093
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