Chile, Clove, and Cardamom
Chelsea Green Publishing Co (Verlag)
978-1-64502-245-9 (ISBN)
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Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours.
Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award–winning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing cuisines that have influenced how all of humanity eats today.
Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on easy-to-follow cooking methods for planning your own desert meals.
Inside, you’ll find:
Main Dishes: 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.
Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.
Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.
Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.
Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.
Salads: Desert Succotash, Za’atar-Roasted Cauliflower, and Tangerine and Radish Salad.
Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.
As 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 introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.
Beth Dooley has written several award-winning cookbooks. Her book The Perennial Kitchen offered “simple recipes for a healthy future” in the face of climate change, and her book The Sioux Chef’s Indigenous Kitchen, 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 Minneapolis-St. Paul Star Tribune, and she regularly appears on Minnesota Public Radio. Gary Paul Nabhan is an ethnobotanist, agrarian activist, desert ecologist, and first-generation Lebanese American. As a pioneer in the local food movement, seed conservation, and biocultural restoration, he has been called the “lyrical scholar of genetic diversity.” Nabhan was a founder-facilitator of the Renewing America’s Food Traditions initiative of Slow Food USA, Chefs Collaborative, and other nonprofits that initially fleshed out North America’s Ark of Taste. He has been honored by the MacArthur Foundation and Takreem Foundation for his innovations in food sustainability and community development.
| Erscheinungsdatum | 11.10.2024 |
|---|---|
| Zusatzinfo | Full-color photographs throughout |
| Verlagsort | White River Junction |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 567 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-64502-245-5 / 1645022455 |
| ISBN-13 | 978-1-64502-245-9 / 9781645022459 |
| Zustand | Neuware |
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