<p><strong>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.</strong></p> <p><strong><em>Chile, Clove, and Cardamom</em></strong> 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.</p> <p><strong>Gary Paul Nabhan</strong>, world-renowned ethnobotanist, desert ecologist, and literary naturalist, has written extensively about foods from the Middle East to the desert Southwest and is the winner of the 2024 James Beard Media Award for his recent book <em>Agave Spirit</em>. Joined by fellow James Beard Award-winner (<em>The Sioux Chef</em>, 2018) and food writer <strong>Beth Dooley</strong>, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of <strong>over 90 recipes</strong> that honor the tastiness of cuisines that have influenced how all of humanity eats today.</p> <p>Steeped in history and memory, <strong><em>Chile, Clove, and Cardamom</em></stron