Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines

Name: Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines
SKU: GC-348139939
Availability: InStock

$20.00

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. Gary Paul Nabhan, 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 Agave Spirit. Joined by fellow James Beard Award–winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals. Inside, you’ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. Salads: Desert Succotash, Za’atar-Roasted Cauliflower, and Tangerine and Radish Salad. Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients—and how to use them—in a changing world. “If all the world’s most delicious foods had a reunion, this would be their family album.”—Lawrence Downes, writer; former member of the New York Times editorial board Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines is written by Beth Dooley; Gary Paul Nabhan and published by Chelsea Green Publishing. ISBNs for Chile, Clove, and Cardamom are 9781645022466, 1645022463 and the print ISBNs are 9781645022459, 1645022455.

Order Processing Time

All orders placed on our website are processed within 2-4 business days, from Monday to Friday, 8:00 AM – 6:00 PM Pacific Time (PT). Orders received after our daily cut-off time of 10:00 PM PT will be processed on the next business day. Please note that we do not process orders on weekends or public holidays.

Shipping Methods and Carriers

Zetlly partners exclusively with reputable shipping carriers to ensure timely delivery of your orders. We utilize:

FedEx
UPS
USPS

The choice of carrier is determined by factors such as destination, weight, and delivery timeframe to provide optimal service.

Shipping Rates and Fees

Free shipping is provided for all orders over $199.
Orders under $199 will incur a flat-rate shipping fee of $7.99.
All orders shipped within the United States will be subject to a sales tax charge of 5%.

Estimated Delivery Time

Once shipped, orders typically arrive within 6 to 10 business days. Our delivery times are from Monday to Friday, 8:00 AM – 6:00 PM Pacific Time (PT). Please allow additional time for deliveries to remote or rural locations.

Shipping Restrictions

Zetlly currently ships exclusively within the United States. At present, we do not offer international shipping or deliveries to P.O. boxes or APO/FPO addresses. Orders placed with addresses outside our designated delivery areas will be canceled, and refunds will be processed accordingly.

Tracking Your Order

Upon shipment, customers will receive a confirmation email containing tracking information. You can track your order directly through the provided tracking link or by visiting the carrier’s official website:

Please allow up to 48 hours for tracking information to update in the carrier’s system.

Eligibility for Returns and Exchanges

We accept returns and exchanges within 30 days from the date your order is delivered. Items must be unused, in the original condition, and accompanied by the original packaging and receipt or proof of purchase.

How to Return or Exchange an Item

To initiate a return or exchange, please follow these steps:

Contact our customer support at contact@zetlly.com with your order number and reason for return or exchange.
Our team will respond within 24 hours to provide detailed instructions, including the specific Return Address for your shipment.
Package your item securely and include all original packaging and proof of purchase.

Return shipments should be sent to: Blanq LLC 1201 South Hope Street Apt 2413, Los Angeles, CA 90015, USA

Return Conditions

Items must be returned in their original condition, unworn, undamaged, and complete with all original packaging and documentation.
Items returned without prior authorization or not meeting the above conditions may not qualify for a refund or exchange.

Return Shipping Costs

Customers are responsible for return shipping costs unless the return is due to our error or a defective product. We recommend using a trackable shipping service to ensure your return reaches us safely.

Non-Returnable Items

The following items cannot be returned:

Digital products (e-books or downloadable content)
Personalized or customized items
Gift cards

Accepted Payment Methods

Zetlly accepts the following secure and widely trusted payment options:

PayPal: Easily pay through your PayPal account, benefiting from secure transactions and buyer protection.
Stripe: Pay securely using major credit and debit cards including Visa, MasterCard, American Express, and Discover via Stripe’s encrypted payment gateway.

Payment Security

At Zetlly, your security is our utmost priority. We utilize advanced encryption technologies and robust security protocols provided by PayPal and Stripe. All payment information entered on our site is encrypted using Secure Socket Layer (SSL) technology, ensuring your financial information remains private and secure throughout the transaction process.

Zetlly does not store any credit card or sensitive financial information directly on our servers, further enhancing the security and protection of your personal data.

Payment Process and Confirmation

Upon placing an order, your chosen payment method (PayPal or Stripe) will immediately process the transaction. You will receive an automated confirmation email shortly after your payment has been successfully completed, detailing your transaction and order summary.

Please retain this confirmation email for your records and reference in case of any inquiries or disputes.

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. Gary Paul Nabhan, 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 Agave Spirit. Joined by fellow James Beard Award–winner (The Sioux Chef, 2018) and food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes that honor the tastiness of cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on a variety of easy-to-follow cooking methods for planning your own desert meals. Inside, you’ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze. Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup. Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam. Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread. Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho. Salads: Desert Succotash, Za’atar-Roasted Cauliflower, and Tangerine and Radish Salad. Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels. As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe, in turn, introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality, delicious ingredients—and how to use them—in a changing world. “If all the world’s most delicious foods had a reunion, this would be their family album.”—Lawrence Downes, writer; former member of the New York Times editorial board
Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines is written by Beth Dooley; Gary Paul Nabhan and published by Chelsea Green Publishing. ISBNs for Chile, Clove, and Cardamom are 9781645022466, 1645022463 and the print ISBNs are 9781645022459, 1645022455.