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

Front Cover
Chronicle Books, Sep 6, 2007 - Business & Economics - 288 pages
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.
 

Contents

INTRODUCTION
13
THE SPICES OF THE INDIAN OCEAN AT A GLANCE
19
DESERTED BY ALL BUT
37
Tomato and Cucumber Salad with Cumin Salt
41
LemonandCuminGrilled Fish
42
Fresh YogurtCucumber Soup with Coriander and Cumin
43
CuminCurry Tuna Salad with Dates and Chickpeas
45
CuminCarrot Soup with Almonds and Nigella
46
Melon with Pepper
61
Oysters with Malay Masala and Cucumber Relish
62
Grilled Tuna with Zanzibar Spices
63
Spicy DeepFried Vegetables
65
WHERE EVERY TRADE IS GOOD
73
Indian Pepper Chicken
79
Spicy Beef Salad with Green Peppercorns
81
PepperCrusted Fish with Watercress and Spring Onion Sauce
82

Cumin Toasted Chicken Drumsticks with Honey
47
Nan with Cumin Raisins and Onions
48
SIMPLY SPICY 51 WITH OR WITHOUT 53 Spicy Pineapple Skewers
53
Pineapple with Minced Shrimp and Peanut Topping
55
Pepper Tandoori Potato Chips
56
Spicy Honey Bread
57
SpiceDusted Avocado with Mango and Crab
59
Black Pepper Crabs
83
Cubeb Pepper Figs Cooked in Red Wine
85
Lemon Pepper Chicken
86
Chocolate Pepper Cookies
87
CHILES
98
CARDAMOM
116
CURRIES
128

Common terms and phrases

Bibliographic information