Cardamom and Lime
Sarah Al-Hamad
| Publication date: | August 2008 |
| ISBN: | 978-1-84537-988-9 |
| Barcode: | 9 781845 379889 |
| Price: | R159.95 |
| Format: | 265 x 210 mm |
| Extent: | 128 pages |
| Illustrations: | 110 full-colour photographs |
| Words: | 15 000 words |
| Binding: | Hardcover with dustjacket |
| Imprint: | New Holland |
| Classification: | Cookery |
This stunning new book contains a wealth of delicious recipes that reflect the flavours and traditional dishes of the Gulf states. Little is known about this fascinating and ancient cuisine and Cardamom and Lime aims to provide readers with the inspiration to create these wonderful dishes. The book starts with a detailed introduction on the history of the Gulf, a glossary of ingredients, herbs and spices used in the cooking and information on major culinary influences. There then follow five chapters: Rice, Lamb, chicken and Fish, Vegetables, Desserts and Teas and coffee. With recipes ranging from Aromatic Rice, Fragrant Lamb Pilaf, Kebabs, Potato Cakes and Baked Fish with Nut Stuffing to Milky Rice Pudding and Pomegranate and Guava Salad, there is plenty here to tempt the tastebuds.
Throughout the book there are stunning photographs and feature spreads to give a flavour of life in the Gulf, making this a unique and eye-opening look at this wonderfully traditional cuisine.
The Author
Sarah al-Hamad is a researcher and writer who divides her time between London and Kuwait. Passionate about the food and cooking traditions of the region, she has researched family archives and local traditions to write this book
