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The Food of Oman: Recipes and Stories from the Gateway to Arabia, by Felicia Campbell
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Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the tiny Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive 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. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman.
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.�The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
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- Sales Rank: #82356 in Books
- Published on: 2015-10-13
- Released on: 2015-10-13
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x .90" w x 8.20" l, .0 pounds
- Binding: Hardcover
- 288 pages
Most helpful customer reviews
12 of 15 people found the following review helpful.
A lovely, interesting cookbook; well-worth reading; well-worth owning by those interested in Middle Eastern people, their food
By I Do The Speed Limit
This is a rare find in a cookbook: A new cookbook author, writing about the foods from a tiny country that has not seen much coverage. It’s an honest endeavor and a lot of work has gone into it. It is somewhat amazing, actually, and if you are at all interested in Oman, you should consider picking up this book. I can’t imagine that you will be disappointed.
You can get a great idea of all that this book contains by clicking through the “Look Inside” feature on this product page. The book is written by an American female soldier who had her first glimpse of the Middle East via the first deployment into Iraq when she was in her teens. She fell in love with the area, its people, its ways, its food—it is obvious to see that in this book she has created. There is love and respect here on every page. And, oh wow!, did this girl soldier "blossom" into an articulate, knowledgeable, astute adult!
After the military, she got her college education and eventually earned her master’s degree in food studies. She specialized in Arab “foodways”. Before her first trip into Oman, she worked at Saveur magazine and traveled to the Middle East at every opportunity. So, it comes as no surprise that this book covers quite a lot of ground — you will see that also as you browse through the pages. She eventually made a trip to Oman, and her enthusiasm finally found its foundation. For a tiny country, there is a lot of detail and info in this book—and plenty of intriguing, interesting and beautiful photos. And we get to see it through the eyes of a respectful and reverent expert.
The book has a very personal flair to it, the words are written in a personable style that is pleasant and never arrogant.
There is more information and more story-telling and more explanations of dishes, than there are recipes. But the recipes that are included are important and carefully chosen—and there are plenty of them, too. One hundred titled recipes that I counted. Then there are recipes within recipes for marinades and sauces.
--Bedouin Whole Charred Fish has an ingredient list of only three items. Yet it is the technique that is important, plus it works with any whole mild-tasting saltwater fish. There is plenty to surprise and delight, and this author aims to share her knowledge and wants to teach us all.
-- loved the rice recipes. There are plenty to choose from—and it’s all about the rice and the spices, with the chunks of meat, fish, vegetables seemingly just tucked in for extra flavor and nutrients. I loved the curry recipes, too: Peppery Fish Steak Tomato Curry, two squid curries, (especially the Spicy Zanzibari Squid Curry) and a coconut shrimp curry.
--The Slow-Cooked Coconut Beans is worth trying. It is made with kidney beans, tomatoes, garlic, onions, coconut milk and Scotch bonnet chiles. There is a Coconut Creamed Spinach with tomato, onions, serrano chile, coconut milk and cumin.
--There are surprising sweets and wonderful beverages to sip.
Here is a rundown on the amount of recipes in each chapter:
Grilled, Smoked and Charred – 10
Porridge, Stews and Soups – 9
Rice -- 10
Meat, Seafood, Marak Mains – 12
Produce and Legumes – 6
Between Meals (Snacks) – 8
Breads – 11
Sweets -- 12
Beverages – 13
Basics – 9
*I received a temporary download of this book from the publishers.
7 of 9 people found the following review helpful.
A beautiful depiction of Oman's food and culture
By Melissa
The Food of Oman shows the rich and exotic flavor in the dishes from the Middle East as well as the beauty of architecture and culture. The author has been in Oman many times and has focused her education toward this area of the world from which a passion developed and she has expressed in this collection of recipes and photos.
The recipes show a culture that uses more chicken, lamb and fish for their main dishes with servings of rice and flat breads to accompany. There are some beef dishes, but it doesn’t seem to be the favorite. They also use lots of spices but you can find extremes here from recipes that pair cilantro and lime with fish to more spicy combinations. The recipes show the use of fresh herbs over dried which I feel is important to their dish but also shows a glimpse of their daily life in that fresh is more available than what dried may be. The bread recipes in this book are predominately flat breads with an exception of the Sweet Cardamom Zanzibari Fried Bread. The photos of some of these dishes will have your mouth watering!
One section for recipes used for between meals snacking showed a lot of fried option which surprised me because I look at snacks as something light instead of heavily fried. Some of these dishes were Fried Potato-Chile Puffs, fried triangle pastries stuffed with ground chicken, fried chicken and meat dumplings. I would love to try a few of these but I think I will use them as a meal instead of a snack.
The dessert section was interesting to me because as American’s we have an awesome sweet tooth and that shows in our decant desserts. Oman has desserts that are more subdued in comparison. Their sweeteners are dates, sesame seeds, coconut and coconut cream, and surprisingly vermicelli.
If you are an adventurous cook or simply one who loves to try to new ideas, this is quite possibly a cook book you should consider. The author has done a wonderful job with her recipe selection, photos and cultural insights. The love the author has for this country shines in her work.
I received this book free in exchange for an honest review.
7 of 9 people found the following review helpful.
just superb
By Leyla
This is not just a cookbook but a trip into the lives and places of Oman. Over the years I have read many books that were set in Oman and this book brings to life all that I imagined it to be - the people, the places the customs and not forgetting the food. It is a beautiful publications of the highest quality and the food. The recipes look simple with easy to obtain ingredients and are beautifully presented.
To me this book is like transported back in time, forget all the conflict of our time and enjoy the ride and the food.
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