“Armchair tourists who assume that all Middle Eastern cooking is the same will find Al-Hamad’s collection of Arabian comfort foods a delicious and delightful surprise… an authentic blend of familiar and exotic.” — Publishers Weekly

“Sarah al-Hamad’s book on the cuisine of the Arabian Gulf is a fascinating addition to the English-language literature on Middle Eastern and Arab food…The combinations of flavourings used in Gulf cooking help distinguish it from other Arab cuisines…Her book succeeds admirably in putting Gulf cookery on the map, and should arouse interest both abroad and within the Gulf itself.” — Banipal

“Blessedly simple and beautifully photographed…” — ForeWord Magazine

“While there are numerous books on Middle Eastern cooking, few of them focus on the food of the Gulf States…Al-Hamad…provides a brief introduction to the cuisine and culture of the area, followed by favorite traditional recipes…All of the recipes are shown in color photographs, and there are photos of street life and striking landscapes as well.” — Library Journal

“Thoroughly ‘kitchen cook friendly… ‘Cardamom and Lime’ is a welcome and highly prized addition to personal and community library cookbook collections, and especially commended to adventurous family chefs wanting to bring a bit of Arabia to their special occasion dining.” — Midwest Book Review

“The enticing book contains a wealth of tantalizing dishes, each chronicled by al-Hamad with photographs as they were being prepared in their native lands and compiled to neatly introduce the culinary history of traditions in the coastal region, renowned more for black gold than culinary gold.” — ALO Hayati

“Sarah al-Hamad’s upcoming cookbook ‘Cardamom and Lime: Recipes From the Arabian Gulf,’ celebrat[es] the rich cuisines of the Arabian Gulf — Kuwait, Qatar, Saudi Arabia, Bahrain, Oman and the United Arab Emirates.” — Los Angeles Times