Best Persian Gulf Travel Guides

Explore ancient souqs in labyrinthine alleyways; dine in the world's tallest building; and feel the allure of Arabia's desert dunes; all with your trusted travel companion. Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - culture, history, religion, art, literature, music, dance, architecture, politics, cuisine Over 70 maps Covers Bahrain, Manama, Kuwait, Kuwait City, Oman, Muscat, Dhofar, Qatar, Doha, Saudi Arabia, Riyadh, the United Arab Emirates, Dubai, Abu Dhabi, Al Gharbia and more.

Reluctantly, Vicky and Joe leave their Spanish mountain village to work for a year in the Middle East. Village life inspired Victoria's first book, Chickens, Mules and Two Old Fools , which was quickly followed by more, all of which fast became Amazon bestsellers.

Inside Lonely Planet Dubai & Abu Dhabi Travel Guide: The Perfect Choice: Lonely Planet Dubai & Abu Dhabi , our most comprehensive guide to Dubai and Abu Dhabi, is perfect for those exploring top sights and taking the roads less travelled.

Untangling Yemen’s history before examining the country’s role in both al-Qaeda and the wider jihadist movement today, Clark presents a lively, clear, and up-to-date account of a little-known state whose chronic instability is increasingly engaging the general reader. The author illustrates her analysis with a string of vignettes drawn from her intrepid journeys into the remotest parts of the country . "An experienced foreign correspondent casts a timely light on the complex fissiparous, impoverished country now seen as a haven for Al-Qaeda. " Dancing on the Heads of Snakes makes. Yemen’s history and contemporary affairs accessible to the general reader. Clark tracks Yemen’s turbulent past and unstable present with a light touch, combining historical travelogue with investigative reportage. Dancing on the Heads of Snakes is a commendable addition to the canon of literature on Yemen and does what many previous books have failed to do: open up knowledge of a complex and often forgotten country to a much wider audience. "Untangling Yemen’s history before examining the country’s role in both Al Qaeda and the wider jihadist movement today, [Victoria Clark] presents an up-to-date account of a state that ought to be better known. The text, backed by numerous references and an excellent bibliography, will engage even those readers who are unacquainted with Yemen, its history and today’s complexities. She now works as a freelance journalist and writer, contributing to the Independent , Prospect magazine, and the Tablet.

Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. ABOUT THE BOOK'S TITLE Food of Life, the title of the book, comes from the Persian words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. The full-color Food of Life 25. th. Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features: *New Recipes adapted from Sixteenth-Century Persian cookbooks. *Added vegetarian section for most recipes. *Comprehensive dictionary of all ingredients. *A glance at a few thousand years of the history of Persian Cooking. *Master recipes with photos illustrating the steps. One of the most exciting cookbooks I've seen in a while …I highly recommend it to anyone with an interest in Iran's glorious food culture. "This summer's most coveted tome...the saffron-scented pages of which are guaranteed to create luscious new sense memories--and inspire future dinner invitations." "Divine cookbook...stunningly beautiful..." --Alice Waters. "I love Persian Food....Exceptional cookbook, full, heavy, and good."

Both maps include detailed trail charts describing the mountain biking and jeep trails that are the main draw of the Moab area. Map 500 :: Moab North Map 501 :: Moab South. Founded in 1915 as the Cartographic Group, the first division of National Geographic, National Geographic Maps has been responsible for illustrating the world around us through the art and science of mapmaking.Today, National Geographic Maps continues this mission by creating the world's best wall maps, recreation maps, atlases, and globes which inspire people to care about and explore their world.

This atlas focuses on people not regions -- and how the geography affected their lives and decisions. This best-selling Bible atlas was authored by Dr. Paul H. Wright, president of Jerusalem University College (Institute of Holy Land Studies). Over the years Dr. Wright has led thousands of university students and adults on field studies throughout Israel, the Palestinian territories, Jordan, Egypt and the Sinai, many to out-of-the-way places not normally seen by students of the Bible. Know how David's clever understanding of geography and politics led to his marriage with Ahinoam of Jezreel. Discover why Naomi, in the Book of Ruth, couldn't just move back to Bethlehem after her husband's death and use his land again. Find out why Moses and the Children of Israel took the long southern trek from Egypt to the Promised Land, rather than the direct route. This atlas gives you incredible insights into your favorite Bible stories. "In this integration of biography, history and geography, Paul Wright applies his considerable knowledge of the land to the life and times of people in both the Old and New Testaments. Beyond the expected features of any atlas clear, visually compelling maps, timelines, and site photos Wright s work displays a number of key strengths that flow from the unique combination of his educational background and his years of living in the land. Second, the work with its deep academic underpinnings in the modern study of history and culture, also displays a remarkably adept handling of the theological significance of the land in general and the setting of particular stories, as well as the literary use of geographical features in the various narratives of both the Old and New Testaments. This is a book that I would highly recommend for anyone looking for help understanding the role of the physical setting of the Bible, the cultural milieu across the centuries it covers, and the unique literary usage of place in the narratives of the both the Old and New Testament.

Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. Greg, the chef, infuses the piquant classical flavors and age-old methods with new styling (Parmesan-Crumbed Quail), and sometimes vice-versa (Caesar salad with air-dried beef, Swiss Chard Risotto with Lobster), but he also presents many classics straight up, from Bedouin spinach and Lentil Soup to Lamb Shawarma and Crunchy Sesame Pistachio Cookies.

Cartoonist Sarah Glidden accompanies her two friends―reporters and founders of a journalism non-profit―as they research potential stories on the effects of the Iraq War on the Middle East and, specifically, the war’s refugees. "Sarah Glidden’s remarkable Rolling Blackouts adds a new twist to the [graphic journalism] form. Glidden accompanies a team of journalists through Syria and Iraq and her muted watercolours record not only the lives of people in war zones but the way the media interacts with them. "Glidden does a brilliant job in chronicling a two-month journey with journalist friends through Turkey, Syria, and Iraq to report stories about the impact of the Iraq War on Middle Eastern inhabitants...The power of Glidden’s narrative is in how it asks fundamental questions about what journalism is, what kinds of stories it tells, and what purpose these stories serve.

Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. Greg, the chef, infuses the piquant classical flavors and age-old methods with new styling (Parmesan-Crumbed Quail), and sometimes vice-versa (Caesar salad with air-dried beef, Swiss Chard Risotto with Lobster), but he also presents many classics straight up, from Bedouin spinach and Lentil Soup to Lamb Shawarma and Crunchy Sesame Pistachio Cookies.

With a host of extraordinary characters from his guide, Mohammed, ever on the lookout for one more sheep to squeeze into the back seat of his car, to madcap expatriates and Eritrean gun runners- and with landscapes that include cities of dreamlike architectural splendor, endless sand dunes, and terrifying mountain passes, Hansen reveals the indelible allure of a land steeped in custom, conflicts old and new, and uncommon beauty.

God of the Mountain: The True Story Behind the Discoveries at the Real Mt. Penny Caldwell became an avid desert explorer when she moved with her family to Saudi Arabia in January of 1988.

In Joon, master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. For Joon she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home. You'll discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty kukus --frittata-style omelets filled with vegetables and herbs; spice-infused fish; mouth-watering meatballs and kababs served on flat breads with tangy sauces; every kind of rice--including the incomparable polow topped with various sweet and sour braises; not to mention, delightfully aromatic cakes and cookies to round off meals or enjoy as a snack in between. Najmieh came to America in the 1960s to study at university and would cook Persian food with fresh local produce using recipes sent by her mother in letters. Later, when Najmieh returned to Iran with her master's degree in education in hand, her mother welcomed her into the kitchen and started to work with her. At the end of 1979, as the Iranian Revolution took a more fundamentalist turn, Najmieh and her husband fled to France, where their first son Zal was born.