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A Gastronomic Journey Into the Fragrances and flavour of Desert Cuisines
Beth DooleyGary Paul Nabhan
Paperback
$ 34.95
research lip - lacrimation recipes from the most vibrant and divers culinary tradition of the hot and driest places on earth — include the aromatic dishes and arid - conform tradition from Central Asia , the Middle East , North Africa , and the comeuppance shared by the US and Mexico — compiled by two James Beard Award - gain author . Chile , Clove , and Cardamomis a celebration of the fragrances and flavors of sun - souse cuisines . Throughout this record book , coauthors Beth Dooley and Gary Paul Nabhan let on surprising patterns and rule among varied formula of traditional desert cultures , bringing to aliveness the places , dishes , and formula that have been shaped by rut and drought and infused with bold flavors . Gary Paul Nabhan , humans - renowned ethnobotanist , desert ecologist , and literary naturalist , has written extensively about foods from the Middle East to the desert Southwest and is the victor of the 2024 James Beard Media Award for his recent bookAgave Spirit . link up by fellow James Beard Award – winner ( The Sioux Chef , 2018 ) and food writerBeth Dooley , who has explored both Indigenous and perennial foods , the two have created a unique , sensational compendium ofover 90 recipesthat honor the tastiness of cuisine that have regulate how all of humankind feed today .
Steeped in account and memory , Chile , Clove , and Cardamomis also a beautifully photographed , in - depth guide to the all-important spicery blends that will help you build your own redolent larder , drawing on a mixture of easygoing - to - survey cookery method for planning your own desert meals . Inside , you ’ll find :
As hot and drier conditions become more familiar to people beyond the place where these endemic and peregrine cultural culinary art arise , these piddle - conserve dishful and energy - saving techniques become timely for many of us . Each recipe , in number , introduces us to the gastronomical legacies that connect these cuisines , offering peak for agreement and source high - quality , delicious ingredient — and how to use them — in a changing world . “If all the world ’s most delicious foods had a reunification , this would be their folk album . ”—Lawrence Downes , author ; former appendage of theNew York Timeseditorial control board
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