PDF Download The Food of Oman: Recipes and Stories from the Gateway to Arabia, by Ariana Lindquist
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The Food of Oman: Recipes and Stories from the Gateway to Arabia, by Ariana Lindquist
PDF Download The Food of Oman: Recipes and Stories from the Gateway to Arabia, by Ariana Lindquist
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Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the tiny Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive introduction to a fascinating, little-known corner of the world.In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman.Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
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Product details
Hardcover: 288 pages
Publisher: Andrews McMeel Publishing; 1st edition edition (October 13, 2015)
Language: English
ISBN-10: 1449460828
ISBN-13: 978-1449460822
Product Dimensions:
8.2 x 0.9 x 10.3 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
28 customer reviews
Amazon Best Sellers Rank:
#656,261 in Books (See Top 100 in Books)
This book is amazing! Prior to reading this book, and I read it cover to cover, I was completely unfamiliar with Omani cuisine. The recipes are fascinating and wonderful. The book boasts easy to follow recipes, lovely photos, and a fascinating look into Omani life. The author has included a clear introduction to the ingredients (some of which are definitely not things you'll have in your pantry, at least not until after you read this book!). And because certain ingredients may be difficult to find, she provides suggestions for substitutions.Omani food is unique, and the books includes recipes that I have never seen before. Many of the recipes I would consider to be comfort foods. I recently had back surgery, and I made several of these recipes (Arseeyah - Savory Chicken and rice porridge (it's cooked so long that the chicken almost melts into the rice); Omani lentil soup; and Dango - Chile-Lime chickpeas) and froze them to eat during my recovery. If you make only one thing out of this book (and I don't recommend that; you should try to make everything) make the chile-lime chickpeas. It's a simple recipe (though you do start with dried chickpeas, so the soaking/cooking time is quite long, but it is so worth it! Healthy, soothing, and flavorful.Not only is this a cookbook, it is a look at Oman. The author writes lovely vignettes highlighting aspects of the culture and what it means to be Omani and includes many photographs, not only of the food but of the people I learned a lot about a culture that I had never really never crossed my mind before. If you are looking for a cookbook that is unique and usable, this is the book for you. And stock up on black limes...you'll need them!
This is a work of the heart, as much or more than anything else. I’m a trained Chef, with broad curiosity for world cuisine, but I must admit I knew zip about Omani cooking, until a Tony Bourdain episode clued me in. I immediately went looking for cookbooks, and found this. What this is, is a labor of love, by a young writer able, willing, and bold enough to wade into something that is far from easy. As the Author relates, there was and are very few resources for those interested in Omani cuisine, and none in English before this wonderful book was published. This cuisine, and culture, is far more diverse and dynamic than most of us realize. Through love, genuine fascination, patience, and persistence, Felicia Campbell came up with this gem of a book. The recipes are genuine and truly delightful, but equally as important are the stories of the connections and passions that lead her here. Buy it, cook it, share it - She deserves that.
Our family is from Zanzibar, which was ruled by an Omani sultan for many years. This book very accurately reflects our cuisine - which is a fusion of Gulf Arab, Indian, Persian, and African flavors. I especially love how the author stayed authentic to the original recipes, not simplifying them for foreign audiences. The book is beautifully done, with lovely stories and anecdotes that truly reflect the uniqueness of Oman. I am an avid cook and own over 50 cookbooks, but this is by far my favorite. I've tried a few recipes already and they each came out perfectly. Really really thrilled to see such a wonderful book with such authentic recipes.
SO exciting to read this book! A wonderful catalog of a cuisine I've never previously been able to find out much about, with great detail and photos. I definitely appreciate that the Arabic names of dishes are all there (in transliteration; it would be nice to have Arabic script as well, but I know the typesetting is a nightmare), as this is something cookbooks often skip when trying to "introduce" a foreign cuisine to English readers.I also appreciate how she will often say what's considered traditional and if/when she has tweaked a recipe to be lighter or easier to cook, or whatever the case may be. When I'm learning about a new cuisine, I always want to know what the "standard" rendition is, even I might not cook it, and this book seems to do that.
Tells a good story of Oman while also giving you some amazing recipes. The author really goes in depth and made me feel like I was back there visiting old friends, and experiencing it all over again. This book shows more about Oman than just food, and that is what makes the country come alive. For a country based around hospitality, the food scene is amazing, and this book captures it all. I would highly recommend it.
Absolutely great cookbook! If you love Middle Eastern food, this is a must to have.
I am thankful to the people who bring us recipes from other parts of the world and help us to experience this food in our kitchens. The story of the women who wrote this cook book is very interesting too. The recipes are very good.
not only amazing recipes, but there are also gorgeous pictures of Oman and lots of information about the country and culture.
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