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The food of Oman : recipes and stories from the gateway to Arabia / Felicia Campbell ; foreword by James Oseland ; photography by Ariana Lindquist ; recipes by Dawn Mobley.

by Campbell, Felicia.

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Andrews McMeel Publishing, 2015.

Cooking, Omani.

9781449460822 (hc.)

xxix, 257 pages : color illustrations, maps ; 26 cm

Maps on lining papers.

Includes index.

Includes brief historical notes.

The Omani pantry: from Muscat to New York -- Identifying, purchasing, and substituting ingredients -- Visual ingredient glossary -- shopping guide: where to find specialty ingredients -- "As you like": notes on substitutions -- Omani meals: friends, family, and sacred spaces -- Grilled, smoked, and charred -- Savory porridges, stews, and soups -- Rice: the main meal -- Meat, seafood, and marak mains -- Produce and legumes -- Between meals -- Savory bites -- Omani breads -- Omani sweets -- Beverages -- Omani pantry basics and condiments.

Presents the delicious diversity of the tiny Arabian Sultanate of Oman through 100 recipes, lush photography, and stories from the people behind the food in an introduction to a fascinating, little-known corner of the world. 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. American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover the incredible diversity of flavors and cultures. 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. Author Felicia Campbell began her adult life as a 17-year-old private in the United States Army, deploying to Iraq as a member of the initial invasion in 2003. Later, she earned a master's degree in food studies with a focus on Middle Eastern culture from New York University. She worked as a staff editor at Saveur and as a freelance journalist. She now lives in Muscat, where she is the executive features editor at the Times of Oman.

Oseland, James.

Lindquist, Ariana.

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