THE FOOD OF OMAN: Recipes and Stories from the Gateway to Arabia by Felicia Campbell is a fascinating look at Middle Eastern cuisine that is rich with fresh seafood, Bedouin dishes of rice and meat, and the flavors of East Africa, Persia, and Asia. With over 100 recipes, you can explore this unique culture with delicious dishes such as the chedi’s yogurt tandoori-spiced shrimp; thareed (beef in flatbread stew); omani lamb biryani (layered lamb and yogurt masala rice); and royal sticky date pudding.
COOK IT IN CAST IRON: Kitchen-Tested Recipes For The One Pan That Does It All by the Editors at America’s Test Kitchen is brimming full of wonderful cozy recipes for this time of year. The cast iron skillet is a staple in any household and this durable pan is eco-conscious with natural nonstick capabilities. The experts at America’s Test Kitchen present a whole book on this wonderful pan with new techniques, recipes, and tips on how to care for this useful tool. Standout recipes include: crisp-skin salmon with honey-lime sauce; crisp roast butterflied chicken with rosemary and garlic; clams with Israeli couscous and chorizo; and Southern-style cornbread. And to accompany this book try the ANOLON CAST IRON SKILLET https://shop.anolon.com/Cookware/Anolonandreg;-Vestaandtrade;-Cast-Iron-10-Inch-Skillet-Blue-46052.html now in a pretty cobalt blue which fuses superior heat absorption with stove-to-table ease. I like the black matte enamel interior, which allows for searing and browning plus easy cleanups after. The pan is oven safe up to 500 degrees Farenheit and broiler safe too. Cast iron skillets don’t have to be boring and grey. Now you can have the wonderful cooking properties of cast iron in pretty colors!
CHRISKITCH: Big Flavors From A Small Kitchen by Chris Honor & Laura Washburn Hutton is the first cookbook from an international chef, who has a successful restaurant in London called ChrisKitch. Chef Honor makes dishes that are comfort food with complex flavors and interesting textures. The beautiful photographs illustrate the care this chef takes in presentation. The recipes are not complicated and innovative with such dishes as: a potato salad with capers, dill pickles, mustard, and chamomile; a dish of veal with capers and tuna; lamb ribs with yogurt, cardamom, and garam masala; or a cake of chocolate, butter, sugar, egg and almonds.