Chile, Clove, and Cardamom Cookbook

Capturing the flavors and fragrances
of sun-drenched cuisines.

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.