What We Are Reading Today: Birds of Central America 

Updated 30 September 2018
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What We Are Reading Today: Birds of Central America 

  • Birds of Central America is an indispensable resource for all those interested in the bird life of this part of the world

Book Authors:  Andrew C. Vallely and Dale Dyer

 

Birds of Central America is the first comprehensive field guide to the avifauna of the entire region, including Belize, Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, and Panama. Handy and compact, the book presents text and illustrations for nearly 1,200 resident and migrant species, and information on all rare vagrants.

Two hundred sixty detailed plates on convenient facing-page spreads depict differing ages and sexes for each species, with a special focus on geographic variation.

The guide also contains up-to-date range maps and concise notes on distribution, habitat, behavior, and voice. An introduction provides a brief overview of the region’s landscape, climate, and biogeography.

The culmination of more than a decade of research and field experience, Birds of Central America is an indispensable resource for all those interested in the bird life of this part of the world.

Andrew C. Vallely is a naturalist who has worked and traveled extensively in Central America. Dale Dyer is an ornithological illustrator who has contributed to many books on birds, including Birds of Peru and All the Birds of North America.

Vallely and Dyer are currently field associates in the Department of Ornithology at the American Museum of Natural History.


Michelin Guide announces 3 new awards at restaurant celebration in Riyadh

Updated 05 February 2026
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Michelin Guide announces 3 new awards at restaurant celebration in Riyadh

RIYADH: The Michelin Guide hosted its inaugural celebration in Riyadh on Wednesday, where they announced three new special awards, delivered in partnership with Saudi Arabia’s Culinary Arts Commission.

The Michelin Service Award, in partnership with RAK Porcelain, went to Jeddah’s Yaza, helmed by chef and owner Hakim Bagabas, for what was described as an exceptional experience from start to finish.

Il Baretto’s manager Santiago Latorre was given the Exceptional Mocktail Award, as the Michelin Guide inspectors said the cocktail list offers a thoughtful mix of elevated classics and original signature mocktails.

The Young Chef Award went to Elia Kaady, at Maiz in Riyadh, who is considered one of the region’s rising talents.

The event honored the 11 restaurants that were awarded the Bib Gourmand distinction for delivering exceptional cuisine at great value.

The winners were Samia’s Dish and The Lucky Llama in Jeddah, Joontos and Tofareya in AlUla, Em Sharif Cafe, Fi Glbak, KAYZO, Mirzam, Najd Village, Sasani, and Tameesa in Riyadh.

Gwendal Poullennec, international director of the Michelin Guide, told Arab News: “​​When we look at what Saudi chefs are offering, they are also inspired by all the food cultures, but they are still really faithful to their roots, to their heritage, to their product.

“They are also really willing to tell quite an authentic and unique story. And for us, at the Michelin Guide, it definitely has a value.”

In addition to the Bib Gourmand category, 40 restaurants recognized in the Selected category were awarded plaques following the final wave of announcements on Dec. 15, bringing the total Saudi Michelin Guide restaurants to 51.

The restaurant celebration was followed by a reception where a culinary showcase brought together six guest chefs.

Three international restaurants showcased their gastronomic creations, including Le Gabriel - La Reserve Paris, which has three Michelin stars, Muse by Tom Aikens and Nusara, which both have a star.

Bib Gourmand title holders The Lucky Llama, KAYZO, and Fi Glbak also brought their unique flavors to the table.

“It’s a unique and authentic food culture (in Saudi Arabia) that deserves to be put on the spotlight, as well as the destination should be on the world culinary map. So, that is definitely what we are willing to achieve with the Michelin Guide,” Poullennec said.