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While there are numerous books on Middle Eastern cooking, few of them focus on the food of the Gulf States: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, and the United Arab Emirates. Al-Hamad, a food writer who lives in London and Kuwait, provides a brief introduction to the cuisine and culture of the area, followed by favorite traditional recipes. She describes the food as "largely a combination of Indian, Persian, and Turkish cuisine," because the ancient spice route traversed the region, and dishes such as Chicken Biryani, from Persia, and Red Lentil Stew, an Indian dal, reflect these ancient influences. All of the recipes are shown in color photographs, and there are photos of street life and striking landscapes as well. For most subject collections.