Cardamom and Lime: Recipes from the Arabian Gulf

by Sarah al-Hamad

Overview

This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf and its mouthwatering cuisine.

Product Details

ISBN-13:	9781566568494
Publisher:	Interlink Publishing Group, Incorporated
Publication date:	03/18/2011
Pages:	128
Sales rank:	840,460
Product dimensions:	8.20(w) x 10.40(h) x 0.50(d)

About the Author

Sarah al-Hamad is a London-based food writer and the author of the highly-praised Cardamom and Lime: Recipes from the Arabian Gulf.

Editorial Reviews

While there are numerous books on Middle Eastern cooking, few of them focus on the food of the Gulf States: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates. Al-Hamad, a food writer who lives in London and Kuwait, provides a brief introduction to the cuisine and culture of the area, followed by favorite traditional recipes. She describes the food as "largely a combination of Indian, Persian, and Turkish cuisine," because the ancient spice route traversed the region, and dishes such as Chicken Biryani, from Persia, and Red Lentil Stew, an Indian dal, reflect these ancient influences. All of the recipes are shown in color photographs, and there are photos of street life and striking landscapes as well. For most subject collections.
—Judith Sutton

Library Journal

"Armchair tourists who assume that all Middle Eastern cooking is the same will find Al-Hamad's collection of Arabian comfort foods a delicious and delightful surprise... an authentic blend of familiar and exotic."

"Sarah al-Hamad's book on the cuisine of the Arabian Gulf is a fascinating addition to the English-language literature on Middle Eastern and Arab food...The combinations of flavourings used in Gulf cooking help distinguish it from other Arab cuisines...Her book succeeds admirably in putting Gulf cookery on the map, and should arouse interest both abroad and within the Gulf itself."

Blessedly simple and beautifully photographed...

"While there are numerous books on Middle Eastern cooking, few of them focus on the food of the Gulf States...Al-Hamad...provides a brief introduction to the cuisine and culture of the area, followed by favorite traditional recipes...All of the recipes are shown in color photographs, and there are photos of street life and striking landscapes as well."

Thoroughly 'kitchen cook friendly... 'Cardamom and Lime' is a welcome and highly prized addition to personal and community library cookbook collections, and especially commended to adventurous family chefs wanting to bring a bit of Arabia to their special occasion dining.

"The enticing book contains a wealth of tantalizing dishes, each chronicled by al-Hamad with photographs as they were being prepared in their native lands and compiled to neatly introduce the culinary history of traditions in the coastal region, renowned more for black gold than culinary gold."

"Sarah al-Hamad's upcoming cookbook 'Cardamom and Lime: Recipes From the Arabian Gulf,' celebrat[es] the rich cuisines of the Arabian Gulf-Kuwait, Qatar, Saudi Arabia, Bahrain, Oman and the United Arab Emirates."

From the Publisher

"Sarah al-Hamad's book on the cuisine of the Arabian Gulf is a fascinating addition to the English-language literature on Middle Eastern and Arab food...The combinations of flavourings used in Gulf cooking help distinguish it from other Arab cuisines...Her book succeeds admirably in putting Gulf cookery on the map, and should arouse interest both abroad and within the Gulf itself."

Banipal

"The enticing book contains a wealth of tantalizing dishes, each chronicled by al-Hamad with photographs as they were being prepared in their native lands and compiled to neatly introduce the culinary history of traditions in the coastal region, renowned more for black gold than culinary gold."

ALO Hayati

Thoroughly 'kitchen cook friendly... 'Cardamom and Lime' is a welcome and highly prized addition to personal and community library cookbook collections, and especially commended to adventurous family chefs wanting to bring a bit of Arabia to their special occasion dining.

Midwest Book Review

Blessedly simple and beautifully photographed...

ForeWord Magazine

"Sarah al-Hamad's upcoming cookbook 'Cardamom and Lime: Recipes From the Arabian Gulf,' celebrat[es] the rich cuisines of the Arabian Gulf-Kuwait, Qatar, Saudi Arabia, Bahrain, Oman and the United Arab Emirates."

|Los Angeles Times