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Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route

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This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 recipes, a glossary of spices, source list, and unforgettable color photographs document the people, places, andbest of allthe irresistible cuisine at every stop on the journey. Where Flavor Was Born brings the exotic flavorsand culturesof the Indian Ocean into the home kitchen.


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This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 recipes, a glossary of spices, source list, and unforgettable color photographs document the people, places, andbest of allthe irresistible cuisine at every stop on the journey. Where Flavor Was Born brings the exotic flavorsand culturesof the Indian Ocean into the home kitchen.

30 review for Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route

  1. 5 out of 5

    Happyreader

    This ends up being more a pretty travel book than an actual cookbook. A couple of the recipes look good, including the carrot-cumin soup with the hard-to-find nigella seeds and the soy-ginger carrots, which I put on my blog, but ultimately it's not a great source for original spice recipes. Better to use Asian and African cookbooks and the Spice and Herb Bible. The pretty pictures and spice references seduced me but ultimately didn't satisfy me.

  2. 5 out of 5

    Cindy Dyson Eitelman

    It’s more than a cookbook, less than a travelogue, and almost informative enough to be a reference book. Doubled in thickness, it would have made an excellent reference book. But that apparently wasn’t the publisher’s goal, so I’ll just call this a cookbook with context. The context is fascinating—history, travel adventure, and lots of tantalizing detail. For me, it’s a jumping off point for hours of wasted web browsing…or maybe some visits to my local library. There are certain things at a It’s more than a cookbook, less than a travelogue, and almost informative enough to be a reference book. Doubled in thickness, it would have made an excellent reference book. But that apparently wasn’t the publisher’s goal, so I’ll just call this a cookbook with context. The context is fascinating—history, travel adventure, and lots of tantalizing detail. For me, it’s a jumping off point for hours of wasted web browsing…or maybe some visits to my local library. There are certain things at a library that haven’t yet made it online. I’d love to cook through it. Some of the ingredients would be hard to find but I suspect most of them would be at my Central Market or the H-Mart Asian Market. (I might need an interpreter for the latter.) But since I’ve not yet made a thing, I can’t evaluate any recipes. He’s liberal about substitutions and optional ingredients, too, which helps. If it’s a recipe starring cinnamon, for example, I wouldn’t want to try it with cassia. Note: have I ever tasted “real” cinnamon? Per the web, it’s only grown in Sri Lanka. But if it’s a fish recipe starring turmeric, he will suggest a few varieties of fish and then add, “…but any firm-fleshed white fish will do.”

  3. 5 out of 5

    Kim

    This is definitely more of a coffee-table book than a cookbook, though there are plenty of recipes in it (and I can vouch that the ones I tried were all very good!). Travel writing: I really like how the author tied in his personal travels with the feel of a particular spice. The stories were all very vividly described, and along with the gorgeous pictures, really made you feel like you were there, with him, eating some amazing food in a foreign land. Recipes: All very simple styled food, tends This is definitely more of a coffee-table book than a cookbook, though there are plenty of recipes in it (and I can vouch that the ones I tried were all very good!). Travel writing: I really like how the author tied in his personal travels with the feel of a particular spice. The stories were all very vividly described, and along with the gorgeous pictures, really made you feel like you were there, with him, eating some amazing food in a foreign land. Recipes: All very simple styled food, tends toward what you would find in a region as street food. The book is organized by spice type, which makes it somewhat difficult to navigate as a cookbook, but then there are pictures for you to feast on and help you pick out what you'd like. The recipes themselves are simple and elegant, they really do highlight the different features of the spices. One of the best recipes for carrots I have ever had in here... will definitely be using more of the recipes in this book, and although some of the spices may be difficult to find, well worth it for a good exotic meal!

  4. 4 out of 5

    Dayna

    This really is more of a coffee table book, and as a travelogue following the old spice routes it is interesting. The recipes do sound really good, although more than one seems impractical as written (yes, the fresher the spice the better, I believe that, but at this point in my life I'm not going to be roasting and crushing whole fresh spices, especially considering what little I have available to me around here). I do plan on getting around to trying a recipe or two, someday. I have already This really is more of a coffee table book, and as a travelogue following the old spice routes it is interesting. The recipes do sound really good, although more than one seems impractical as written (yes, the fresher the spice the better, I believe that, but at this point in my life I'm not going to be roasting and crushing whole fresh spices, especially considering what little I have available to me around here). I do plan on getting around to trying a recipe or two, someday. I have already been inspired to play around with different spices, and I did make some cumin-salt. I didn't know the combination of cumin and cucumbers would be so heavenly until I read through this travelogue/cookbook.

  5. 5 out of 5

    Colleen

    Great information about the origin and cultivation of spices. The books has beautiful pictures. In one they show a fresh fruit they cut in half to reveal the nutmeg seed with the mace on it. In another they show someone cutting the bark off the cinnamon tree and discuss how the cinnamon is dried. They show fresh cardamom pods and vanilla pods before they are dried. If you're into spices, you'll like this book. I haven't tried any of the recipes yet but if I do, I'll update this review.

  6. 5 out of 5

    Jennifer

    I checked this book out of the library because the pictures were so amazing. I've tried three of the recipes. The coriander, cardamom chicken was pretty good, as was the nan. The Indian Pepper Chicken was amazing! I'm going to make one more recipe to see if this is a cookbook I want to buy, but it is definitely one I'm glad I checked out of the library.

  7. 4 out of 5

    Becca

    Amazing recipes, not to mention BEAUTIFUL pictures. This cookbook doubles as a coffee table book - it is filled with stories of the author's food-related travels.

  8. 5 out of 5

    N.L. Riviezzo

    More pretty than function. Picked it up out of the bargain section of my local bookstore. Never would have paid full price but for $4, a fabulous purchase.

  9. 4 out of 5

    Leslie

    Not quite as travelloggy as i had hoped, but there are a few recipes I'm going to try.

  10. 4 out of 5

    Laine Bergeson

    More beauty than recipes in this book. But beauty ain't bad.

  11. 4 out of 5

    Eileen Hughes

    More of a travel book than a cookbook. Enjoyable anyways

  12. 5 out of 5

    Crystal

    This guy was on NPR a few months ago...it was really interesting to learn about the origin of all of these spices. I'll bet the recipes are wonderful. Spicy.

  13. 4 out of 5

    Lynne

    As others have mentioned, this book is pretty, but I will never make any of the recipes. I can't give a cookbook three stars on looks alone.

  14. 5 out of 5

    Jaclyn Cahoon

  15. 4 out of 5

    Tonya

  16. 4 out of 5

    Marty Trujillo

  17. 5 out of 5

    Amanda

  18. 4 out of 5

    Earlene

  19. 4 out of 5

    Penny

  20. 5 out of 5

    C.S

  21. 5 out of 5

    Yamp44

  22. 4 out of 5

    Patrick Patrick

  23. 5 out of 5

    Saiful Hadi

  24. 4 out of 5

    Ben

  25. 4 out of 5

    Devon Gunning

  26. 5 out of 5

    Keith

  27. 5 out of 5

    Susie

  28. 4 out of 5

    Rachel Shipp

  29. 4 out of 5

    Wesley

  30. 5 out of 5

    S.E. Smith

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