{"product_id":"chile-clove-and-cardamom-a-gastronomic-journey-into-the-fragrances-and-flavors-of-desert-cuisines-paperback","title":"Chile, Clove and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBeth Dooley\u003c\/b\u003e (Author), \u003cb\u003eGary Paul Nabhan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExplore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth--including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico--compiled by two James Beard Award-winning writers.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003eChile, Clove, and Cardamom\u003c\/i\u003e\u003c\/b\u003e is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors.\u003cbr\u003e\u003cb\u003e\u003cbr\u003eGary Paul Nabhan\u003c\/b\u003e, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book \u003ci\u003eAgave Spirit\u003c\/i\u003e. Joined by fellow James Beard Award-winner (\u003ci\u003eThe Sioux Chef\u003c\/i\u003e, 2018) and food writer \u003cb\u003eBeth Dooley\u003c\/b\u003e, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of \u003cb\u003eover 90 recipes\u003c\/b\u003e that honor the tastiness of cuisines that have influenced how all of humanity eats today. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSteeped in history and memory, \u003cb\u003e\u003ci\u003eChile, Clove, and Cardamom\u003c\/i\u003e\u003c\/b\u003e is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals.\u003cbr\u003e\u003cb\u003eInside, you'll find: \u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eMain Dishes\u003c\/b\u003e Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLight Fare and Small Plates\u003c\/b\u003e Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDips and Sauces\u003c\/b\u003e Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eBreads\u003c\/b\u003e Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSoups and Stews\u003c\/b\u003e Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSalads\u003c\/b\u003e Desert Succotash, Za'atar-Roasted Cauliflower, and Tangerine and Radish Salad.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDrinks and Desserts\u003c\/b\u003e Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003eAs hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients--and how to use them--in a changing world.\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"If all the world's most delicious foods had a reunion, this would be their family album.\"--Lawrence Downes, writer; former member of the \u003ci\u003eNew York Times\u003c\/i\u003e editorial board\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBeth Dooley\u003c\/b\u003e has written several award-winning cookbooks. Her book \u003ci\u003eThe Perennial Kitchen\u003c\/i\u003e offered \"simple recipes for a healthy future\" in the face of climate change, and her book \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, coauthored with Sean Sherman, was recognized as the Best American Cookbook in 2018 by the James Beard Foundation. She is regarded as a beloved weekly columnist of food and travel for the \u003ci\u003eMinneapolis-St. Paul Star Tribune\u003c\/i\u003e, and she regularly appears on Minnesota Public Radio. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eGary Paul Nabhan\u003c\/b\u003e is an internationally celebrated nature writer, food and farming activist, and proponent of conserving the links between biodiversity and cultural diversity. He holds the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, where he works with students, faculty, and non-profits to build a more just, nutritious, sustainable, and climate-resilient foodshed spanning the US\/Mexico border. He's also the author of numerous books, including \u003ci\u003eGrowing Food in a Hotter, Drier Land\u003c\/i\u003e, \u003ci\u003e Renewing America's Food Traditions\u003c\/i\u003e, and \u003ci\u003eChasing Chiles.\u003c\/i\u003e He lives in southern Arizona.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.7 x 6.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 31, 2024\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51753327460640,"sku":"9781645022459","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/dde0e36e18010a327289938cf9a296e9.webp?v=1780017323","url":"https:\/\/ebocreations.com\/products\/chile-clove-and-cardamom-a-gastronomic-journey-into-the-fragrances-and-flavors-of-desert-cuisines-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}