The Food of Oman

I actually went to Oman over Christmas vacation (because my parents live over there). It was an incredible experience!
I got really excited when I saw this book here on NetGalley. It was really cool to see the places that I went to and really understand what the author was talking about.
I'm also excited to try out one of these recipes to give my family a taste of what I had over in Oman!

I would like to buy a physical copy of this to send to my parents so that they can show some of the Omanis that they hang out with. I'd like to hear what they think about it!

Travel to one of the most exotic and beautiful areas of the world without leaving the comfort of home in Campbell’s beautiful book. 100 recipes representing the foods of Iran, India and East Africa come alive through photos and stories of barbeques, spice bazaars and beach picnics. In a time when travel to these parts of the world may not be safe, reading this book and preparing some of the recipes is the next best thing to being there.

First if all, this book is gorgeously illustrated with great backstory. Tons of recipes with reasonable substitutions if needed. Heavily relies on rice, fish and lamb - and that is to be expected. Interesting mix of recipes, some Indian influence and then Arabic influence.

Got some great ideas for coconut curries and was especially intrigued that they had a desert that was a lot like Indian kheer, but was based on vermicelli. Now all I have to do is try cooking some of the recipes!

Thank you net galley for allowing me to review this title.

Oh, I should never read cookbooks when I am hungry, or maybe ever, they fill my mind with the delusions that I can actually cook. This book was no exception, an exceptionally colorful look at one of my favorite culinary regions, but distilled down into a country rather than just 'The Middle East'

If you are unfamiliar with the cooking of that region, I can sum it up very easily, 'spice filled' this was part of the silk road after-all, so it is no surprise that their cooking would be loaded with beautiful spices.

Another thing I loved about this book, other than the recipes, obviously, was a look into the lives of the people of Oman, and a history on the country. Gastronomic history is one of my great loves, so I appreciated the inclusion.

The recipes are wonderful, very clear and luckily not too hard to source most the ingredients (and if you can't there is a handy substitution chart) and almost all the recipes had glorious photos of the finished dishes.

I highly recommend buying this cookbook if you want to try the food of Oman, and you should, because yum!

A beautifully illustrated, stunning book. I enjoyed every part of it but especially the photography and history. The recipes are varied and interesting, I have tried 3 already. Having a back story to the food was an excellent idea, this is a little known area. Bedouin people share food, they are hospitable even when they are poor, they seem to grow up with a love of food and reading this book I could almost smell the wonderful spices used. I will probably never go to Oman but for a while was transported there. I am very tempted to buy a hardback copy just to own it for it's lush beauty and exotic recipes.

A great coffee table book to dip into and refer to, I thoroughly enjoyed it and will make more food from it. Loved it!

Mouthwatering recipes interspersed with tidbits of history and culture of Oman. I'll be traveling there soon, so now I know what to look out for!

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.

Recipes to make you drool! Stories to inspire. Loved it.

The pages of this book are a delight. Who knew Oman had such amazingly hospitable people - great food (can't wait to get into the test kitchen with these) and great illustrations. The stories of the places and the people makes for great engaging reading. Highly enjoyable. Thank you

I'm a geography nerd, and I'll admit even I would be hard-pressed to pinpoint Oman on a map. Ask me to describe the food and culture of this tiny Sultanate, and I'd be at even more of a loss. American Felicia Campbell, who boasts a masters in food studies specializing in Arabic cuisine, takes readers on a tour of this diverse country, steeped in history and culture.

While ostensibly a cookbook, The Food of Oman is really more of a cook book - memoir - travel guide - history textbook hybrid, complete with stunning photography. Campbell understands the complex ways in which food, politics, culture, history and religion are interwoven. Through the pages of her book we gain not only a better understanding of the cuisine of this region, but also a deeper awareness of the people who create and share this cuisine. We truly get a feel for the every day lives of every people just like ourselves, who may live thousands of miles away, but who love to share good food with good friends as much as we do.

I haven't made any of the recipes form this book, so I can't comment on their usability, but as a fascinating introduction to Omani culture this cook book is highly recommended.

I really love this book. I can't wait to cook more from it, and will be recommending it to friends who enjoy this food. The ingredient descriptions are thorough, the substitution notes are helpful, and everything looks delicious.

My brother worked in Oman for around 6 months and raved about the country and its people, so when I saw this book, I was very interested to see what I could discover. The book is a sumptuous collection of stunning photos of all aspects of Omani life, and appetising recipes from the whole Omani world (including Zanzibar). The book starts with a short history of the country, followed by a history of the traditional cuisine, the spice routes and from whence the main tastes of Oman came: “The complex, global history of the Omani pantry is reflective of the Omani heritage of exploration and engagement with the world, a heritage that comes through in both the culture and the cuisine.”
There is a section on the main ingredients of Omani cooking with photos and how they are used (there is a half page on Black limes alone!), and notes on substitutions for hard to get ingredients. Scattered in amongst the mouth-watering recipes is copious information about Omani customs and daily life, especially as it relates to food. This book does not give a day-by-day tourist guide to what to visit in Oman, but with that exception appears to cover everything else you could possible want to know about the country and its food.
Over the past few weeks I have tried about seven of the recipes and have definite plans for many more. The recipes are easy to follow and cook, accompanied by helpful suggestions and explanations. You do need a well-stocked spice rack to cook these recipes, and an endless supply of red onions and basmati rice, but the wonderful tastes that the subtle blends produce make any outlay really worthwhile. My particular favourites were the “Kalia Kabuli” (Dhofari fried black pepper beef with rice) and “Marak Hubar” (spicy Mirbat squid curry), both of which were also great as left-overs the next day. The Lamb kebab sandwiches were a definite improvement on western hamburgers, and the “Saladiyah” (Salalah-style seared fish in rice) would have been exceptional if I had used fresh instead of frozen/defrosted tuna. The taste was wonderful, but the fish texture lacking. On the sweet side, the date and sesame biscuits were very easy, gloriously messy to make and utterly delicious. I hadn’t met date paste before, but I am now a convert. I want to use it in the “Samar’s date cake” and the “Royal sticky date pudding”, and probably anything else that I think could be suitable. The only recipe I had real problems with was the “Zanzibar biryani”. I should have paid attention to the accompanying note: “it is labor-intensive”. That does rather underplay the effort required. The end result was very tasty, but my husband and I were so exhausted at the end that it took a bit of the shine off. It serves me right for being over-ambitious. My husband – chief dish-washer and sous-chef – has banned me from attempting it again. He is, however, very keen on all the other recipes we have tried so far, and we are both looking forward to trying the rest.
I do wish now that I had been able to take up my brother’s invitation to visit him in Oman as this book is a fantastic advertisement for the people, the country and the cuisine. I am impatiently waiting for the book to be published, so that I can have my own hard copy (actually, I could do with two: one to splatter while cooking in the kitchen; and one to admire and leaf through on the coffee table). I will also be buying a copy for my brother, who was very interested when I mentioned the book to him. If you only buy one cookbook this year – buy this!

A beautifully rendered dive into the cuisine and culture of a country most barely know exists, "The Food of Oman" is brilliantly laid out and the recipes are delicious and interesting. Anyone that regularly cooks Middle Eastern or Indian food will be familiar with the spices and techniques but this book presents a lot of interesting dishes that the reader is likely unfamiliar with.

The book is well laid out with sections that make sense and enough extra cultural information to make the read interesting (something most cookbooks fail to accomplish). The recipes are clear and concise though they do leave out metric measurements to the chagrin to of anyone who is not American (and Americans that value precision). The glossary sections on spices are very well done for those that are unfamiliar with some of the more obscure ingredients (e.g. black limes).

The photography is stunning and manages to achieve some immersion that one doesn't always get from a cookbook on a specific cuisine.

Starting with the forward about the author, Felicia Campbell, the story held my interest. Felicia is from California. After September 1, 2001, upset at what she had watched on TV, she knew she had to do something. What came to her over and over – – at age 17 – – was to join the army. She learned how to repair helicopters, then after her 19th birthday, being sent with the first deployment of American soldiers to Iraq, She fell in love with the Middle East.

The people – – the history – – and it's food, resonated profoundly with her.
After a college education, experience in the restaurant industry, Felicia earned a masters degree in food studies specializing in Arab foodways.
She has taken several trips to Omen. I could feel the Felicia's enthusiasm myself, as I too, have traveled to the Middle East.
Felicia says, "It's an amazing place. And the food! Each dish practically tells the story of the ancient spice routes".

This book is FABULOUS... I was interested in 'everything'. Reading about the 19-year-old girl that Felicia was, when she was lonely and afraid of the locals Iraq, people whom she thought for her enemies, welcomed her graciously in there cafés and in their homes. It was here where she learned to sit still, to sit quietly. Her guarded heart is softening, and it was a humbling experience. Felicia lives in New York today, but still takes many trips to Omen.

The photo's in this book are not just Gorgeous- exquisite- and breathtaking... They feel like a warm invitation to sit down with the people - in the warm sun- next to the ocean air....smelling the scents of incense that linger on the locals clothes...while having a cup of coffee ...that had been simmering with cardamon.

The foods of Omen are- and Felicia's words –"wonderfully bizarre", mash-up Bedouin rice and meat, South Asian Currys, and East African vegetables spiked with coconut milk – –
hot chilies and lime.

I'm sooo ready to take this trip ....visit the mediterranean seaside, the cities of Lebanon,
the towering skyscrapers of Dubai. ( I have friends who travel there often for work - but I've gotten much more sensory experience from this book). When I was 18.. I went spent time in Greece, Turkey, Afghanistan, Pakistan, India, and Israel. I've also many memories of the people..the cultures .. the foods.. but it's been many years since I've return anywhere near that part of the world.

I've enjoyed going through this book 3 times already -- I enjoyed reading about the cultural heritage, the ancient fusions and Muscat food scene, the changes with woman in the last 40 years from spending hours in their own kitchen, to striving for higher education, and hiring others to cook -- the Omani entrepreneurs who have created high Quality take out and catering food businesses -- the meat and rice dishes, mouthwatering kebabs with onions and tomato, fire steamed seafood with vegetables,... spices being an important ingredient and all dishes. There is a guide to stocking a pantry in America, a shopping guide.... and very clear instructions for any of the recipes in this book.

A standout read: "The Food of Omen"... Recipes and *stories* from the gateway to Arabia...
is one of the best READING joys I've had recently! After, being disappointed with a thriller mystery, and emotionally sad with another fiction book, this was the perfect antidote to recharge my soul!

Thank You to Andrews McMeel Publishing, Netgalley, and Felicia Campbell. ( if she is taking a small group of people with her on her next trip.. I just might sigh on). As my husband said to me last night...( after many months of ankle replacement recovery- house bound),
"I can see in your eyes a travel bug, developing".

Unlike a lot of reviewers I see, I haven't actually been to Oman. My roots lie in Bangladesh and truthfully, I've not even been there yet. But I love the culture and I love cooking. So I requested a copy from the publisher via NetGalley in exchange for an honest review. The forward, written by a colleague, gave us a view of Campell as a friend, and then her introduction gave us a view of her as a person, along with Oman's history and facts that add gravitas to the meaning of the recipes ahead. After all, if you know how recipes came to be, they somehow come out greater than just blindly throwing things together. Being already familiar with the spices used thanks to many Sunday cooking sessions with my dad, I didn't need to be in front of the dishes for my mouth to start watering. Campell includes recipes for all sorts of palates-- fish lovers, meat lovers, vegans*, Vegetarians, and these recipes, by nature, are all low fat or can be slightly tweaked to be low fat. Throughout the recipes, Campell includes pictures and passages of Omani culture.
Overall: Would I buy this for my shelves at home? In a heartbeat. Would I buy it for a friend? Definitely.
*many recipes call for ghee, which can be animal-based fat. This can be substituted by coconut oil.

My rating: 5/5

I love cookery books that are more than just a collection of recipes: books that tell a story, that present you with a rich background into the culture behind the recipes; and books that showcase the recipes with sumptuous accompanying photos.

This book filled all my needs. It's more than a cookbook, it's a brief history of Oman and a glimpse into the present state of the country.

The recipes are well written with copious instructions: through this book I'm learning how to prepare and cook food Omani-style. I've already tried several of the recipes, and have plenty more earmarked for the near future.

If, like me, you like cookery books that take you into the whole experience of the culture as well as providing you with delicious recipes I highly recommend this book.

Stunning photography! Interesting back story and delicious recipes! This book hits the trifecta!

Simply stunning and inspiring. The photographs throughout are beautiful and the dishes tempting. Took me back to when I lived in the Middle East and I felt 'homesick' for the sumptuous dishes and hospitality of the people I met there.
One of my favourite cook books and a fabulous coffee table book.

A fascinating book, beautifully illustrated and with some amazingly exotic recipes to try out. This book is a great read for anyone wanting to learn more about the history and culture of Oman. The recipes a explained in detail and offer a wide range from flatbreads and beverages to meat and vegetable dishes. A wonderful array of spices are found within the dishes but despite this the ingredients are generally readily available in supermarkets.

Middle Eastern food is certainly the rage lately, and so for those who are looking to cook this luscious food at home, The Food of Oman, by Felicia Campbell, is a great choice. Not only does this cookbook have delicious, authentic recipes, but it is absolutely beautiful, with gorgeous colored photographs of both food and the country of Oman. In fact, it's not only a cookbook, but a reference book with tons of fascinating information on the country as well as its history.

When discussing Middle Eastern countries, Oman isn’t one that comes up often; it is almost a secret, but a secret with incredible food and a culture dating back thousands of years. The food has been influenced by many cultures, and features dishes borrowed or adapted from East Africa, India, Iran, and others. The recipes are very intriguing, and there are explanations of the ingredients used, where to get them, and substitutions if necessary. Rice is a staple in the country of Oman, and there are dozens of exotic rice dishes such as biryanis, Kubulis, curries, and kabobs. There are decadent recipes using lamb, and also chicken and beef. Because the country is 87% Muslim, pork doesn’t play a role in the food served in Oman, but there is enough variety that everyone will be able to find something wonderful to cook.

Campbell has a nice writing style, making this book not only one to cook from, but also very readable. It has all of the components of what cooks prefer to see in a good cookbook: index, table of contents, pictures, mouthwatering recipes, and explanations and historical facts of a country that is not well known in western cultures. This cookbook is so nice, in fact, it can easily be used as a coffee table book and would make a nice gift. For those cooks who want something a little different, this book is highly recommended.

Special thanks to NetGalley for supplying a review copy of this cookbook.

This is a beautifully written and photographed book, not only for the recipes included, but for the overall picture of Oman and its people. Shopping for some of the different spices would be a huge part of learning Omani cuisine and I feel that I will be able to expand my cooking abilities by using this book as a reference. Recommended.

TITLE: A lovely, interesting cookbook; well-worth reading; well-worth owning by those interested in Middle Eastern people, their food

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.

BEAUTIFUL book I love the photography, the layout and really enjoyed the recipes. It was interesting to discover more about the culture of Oman. The recipes work well.
It's a must have for food lovers and travelers alike. Definitely going to buy a hard copy for myself

I grew up with a Pakistani step dad and married into an Iranian family, so I am pretty well versed in Middle Eastern cuisine. This book peeked my interest because Iman is a tiny country and I haven't explored much of their food. It is similar, but with it's own flavor. I enjoyed that the book was more than just recipes, but almost like a trip through Oman through the eyes of an American female soldier who fell in love with the country and the food.

Had the chance to visit Oman for the 1st time in 2013 and enjoyed the cuture and food. Felicia Campbell opened my eyes to the broader food of Oman. A great addition for cooking fans

I have never been to Oman but being a foodie, I love trying out new recipes and learning about food trends all over the world. This book attracted me because of the cover and the blurb that promised lovely new recipes, a fountain of knowledge and some gorgeous photographs.

I am so glad I picked this book up to read. I learned so much from it. The recipes are interesting and I know I will trying them out in my kitchen.The photography is vivid, expressive and gorgeous. It relays the food love of the places covered. Add the author's fluid narration style and this book is a must have for all food lovers.

The history of the places is also shared in this book which made my reading exprience all the more memorable.

All in all, The Food of Oman: Recipes and Stories from the Gateway to Arabia by Felicia Campbell is a complete package which not only acquaints the readers with the history of the places covered but also takes them on a virtual tour of the places with beautiful pictures, mouth watering recipes and an engaging narration. 4 out of 5 to it from me and recommended to all food lovers.

I received the book from the publishers via Netgalley and I am very thankful to them. The above review is my honest and unbiased opinion and in no way influenced.