The Food of Oman: Recipes and Stories from the Gateway to Arabia
Andrews McMeel Publishing, 13 oct 2015 - 288 páginas
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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¹∕8 teaspoon ground ½ cup ¼ cup ¼ teaspoon 15 minutes ¾ cup baking basmati rice beef biryani black lime black pepper boil bouillon cube brown cardamom cardamom pods chicken Chutney cilantro cinnamon cinnamon stick cloves cloves garlic coconut milk coconut milk powder cook coriander cumin cups water Decrease the heat Dhofari dough drain dried limes FAMILY flavor food fried FRIENDS garlic ghee grill ground black pepper kabuli lamb let sit MARAK marinade mashed meat medium red onions medium saucepan medium-high heat minced Muscat Oman OMANI MEALS pieces plum tomatoes recipe red pepper rice dishes rose water SACRED SPACES Salalah sauce sauté the onions savory seeds serrano chile serving simmer skillet soak spicy spoon sugar Sultanate sweet tablespoons tamarind teaspoon ground teaspoon ground black teaspoon ground cardamom teaspoon ground cinnamon teaspoon ground cumin teaspoon ground turmeric teaspoon kosher salt turmeric vegetable oil Zanzibar