Addtional Information

Imprint: Interlink Books

Edition: 1

Illustrations: full-color throughout

Category:

Cardamom and Lime

Recipes from the Arabian Gulf

by al-Hamad, Sarah

$ 26.95

Book Size: 8.5" x 10.75"

Pages: 128

Format: Hardback

ISBN: 9781566567251

About this book

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.

About the author

Sarah al-Hamad is a food writer who divides her time between London and Kuwait. Passionate about the food and cooking traditions of the region, she has researched family archives and local traditions to write this book.

Reviews

"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." - Publishers Weekly "¢ "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 "¢ "Blessedly simple and beautifully photographed..." - ForeWord Magazine "¢ "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." - Library Journal "¢ "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 "¢ "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 "¢ "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

About the Author

Sarah al-Hamad is a food writer who divides her time between London and Kuwait. Passionate about the food and cooking traditions of the region, she has researched family archives and local traditions to write this book.

Additional information

Author

al-Hamad, Sarah

Author 2
Author 3
Edition

1

Inprint

Interlink Books

Pages

128

Type

HB

Illustrator
Illustrations

full-color throughout

Editor
Translator
Age
Release date
Foreword by
Author Home

UK & Kuwait

Awards
Subtitle

Recipes from the Arabian Gulf

Format

8.5" x 10.75"

Reviews

"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." – Publishers Weekly "¢ "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 "¢ "Blessedly simple and beautifully photographed…" – ForeWord Magazine "¢ "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." – Library Journal "¢ "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 "¢ "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 "¢ "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