Additional information
by Beth Dooley (Author), Gary Paul Nabhan (Author)
Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth--including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa, and the deserts shared by the US and Mexico--compiled by two James Beard Award-winning writers.
Chile, Clove, and Cardamom is a celebration of the fragrances and flavors of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied recipes of traditional desert cultures, bringing to life the places, dishes, and recipes that have been shaped by heat and drought and infused with bold flavors.
Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book Agave Spirit. Joined by fellow James Beard Award-winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today.
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.
"If all the world's most delicious foods had a reunion, this would be their family album."--Lawrence Downes, writer; former member of the New York Times editorial board
Author Biography
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 internationally celebrated nature writer, food and farming activist, and proponent of conserving the links between biodiversity and cultural diversity. He holds the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, where he works with students, faculty, and non-profits to build a more just, nutritious, sustainable, and climate-resilient foodshed spanning the US/Mexico border. He's also the author of numerous books, including Growing Food in a Hotter, Drier Land, Renewing America's Food Traditions, and Chasing Chiles. He lives in southern Arizona.
