{"product_id":"food-of-oman-c","title":"OP: The Food of Oman","description":"\u003cp\u003e\u003cem\u003eAndrews McMeel Publishing, Kansas City, 2015. Hardcover. Fine\/Near Fine. First printing.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMany Americans might be hard-pressed to point to Oman on a map, but, once identified, it requires very little imagination to conjure the many culinary influences available to this country perfectly situated on the eastern coast of the Arabian peninsula.\u003c\/p\u003e\n\u003cp\u003eWith the Middle East to the north, Asia to the east, Africa to the south, and the Maghreb and Mediterranean to the west, Oman is seemingly in the eye of a cultural hurricane, trade routes spinning around and through it for literal millenia.\u003c\/p\u003e\n\u003cp\u003eThe resulting culinary history is exhilarating and offers something for, seemingly, every taste. Until \u003cem\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/bahari-recipes\"\u003eBahari\u003c\/a\u003e \u003c\/em\u003ewas published in 2024, American food writer Felicia Campbell’s \u003cem\u003eThe Food of Oman\u003c\/em\u003e (2015) was the only book we’d ever seen in English on the country's cuisine. Though now sadly out-of-print and relatively \u003cstrong\u003escarce\u003c\/strong\u003e, it does a tremendous job. We’d easily call out all 100+ dishes, but it is with great restraint that we’ll only mention a few:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eBedu samak mashwi\u003c\/em\u003e—Bedouin whole charred fish with lime, served with rice or bread\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eMishakik\u003c\/em\u003e—grilled beef skewers with spicy tamarind sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eLahm kalia\u003c\/em\u003e—slow-cooked caramelized beef (or lamb, or camel) with an array of warming and piquant spices, served with aseeda (sweet dumplings) or date chapati\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eShuwa\u003c\/em\u003e—pit-roasted lamb wrapped in banana leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eMchicha wa nazi\u003c\/em\u003e—Zanzibari coconut creamed spinach\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eLuqaimat\u003c\/em\u003e—fried dough balls drenched in cardamom-saffron syrup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis copy is a \u003cstrong\u003efirst printing\u003c\/strong\u003e, nearly As New, save for wear to the dust jacket, most notably on the fore edge, which bears some scuffing. Handsome photographs by Ariana Lindquist.\u003c\/p\u003e","brand":"KNOP","offers":[{"title":"Default Title","offer_id":39250482757765,"sku":"Felicia Campbell","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/campbell_foodofoman.jpg?v=1774644879","url":"https:\/\/www.kitchenartsandletters.com\/products\/food-of-oman-c","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}