*Winner of two Gourmand World Cookbook Awards*
*Best International or Regional Cookbook, Guild of Food Writers*
“What a deep dive this is into the world of spice. . . . And then the recipes! Recipes which allow the reader to travel from Asia to the Middle East along the spice route, taking in so much flavor and so much context on the way.” —Yotam Ottolenghi
Through 80 spice-infused recipes, spectacular images, and a mouthwatering culinary journey along the ancient spice trail, award-winning author Eleanor Ford’s luscious new volume reveals how centuries of spice trading and cultural diffusion changed the world’s cuisine and how to best stock and enjoy spices in your own home.
From humankind’s earliest travels, people have followed and sought out the spice routes. These maritime trading trails acted as the central nervous system of the world, enabling the flow of goods and ideas.
In this richly illustrated volume, Eleanor Ford uses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices—from cardamom to cinnamon, ginger to sumac—and provides fascinating insights such as how nutmeg unites the spice blends Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat, lending its bittersweet, fragrant warmth to them all.
This unparalleled volume provides 80 flavorful recipes for entrees, appetizers, sides dishes, and more, enabling you to make a divine garlic clove vegetable curry, jasmine tea-smoked chicken, Indonesian seafood gulai, as well as staple spice pastes and mixtures to have on-hand. The result will enable you to stock up and to have a home kitchen rich in international flavor and fragrance.
विषयसूची
Contents
How Spice Changed the World
Cultural Diffusion Along the Spice Routes
Golden Nutmegs, the Rise and Fall of Spicy Excess
Cooking with Spice
Choosing, Using, and Layering
A Journey of Flavors
1. The First Spice: Ginger’s Fire and Thunder
2. Black Gold: A Family of Peppercorns
The Kebab Empire
3. Fragrant and Floral: Petals, Barks, and Other Delights
Layers of Spice and Rice
4. The Fiery Import: Chilies Arrive in Asia
5. Lime Leaves and Lemongrass: Fresh Spice Pastes
6. Earthy Notes: Cumin Loves Coriander
7. Spice Crescendo: Heady Flavors and Complex Blends
Redrawing the World
Spice Miscellany
Timeline
Sources and Further Reading
Acknowledgments
Index
Recipe List
The First Spice: Ginger’s Fire and Thunder
Typhoon Shelter Corn
Burmese Ginger Salad
Salted Chicken with Green Ginger and Red Chili
Minced Chicken with Mirin and Pink Pickled Ginger
Aphrodisiac Greens
Sizzling Ginger Raita
Grilled Mackerel with Ginger Chili Sambal
Egg and Bacon Rougaille
Silken Tofu with Gingered Soy Sauce
Karak Chai
Black Gold: A Family of Peppercorns
Hot-and-Sour Tomato Rasam
Green Peppercorn
Asparagus
Balinese Green Bean Urap
Keralan Black Pepper Chicken
Hot and Tingly Hand-Pulled Noodles
Sticky-Sweet Peppered Pork
Mouth-Tingling Potatoes
Nutmeg and Pepper Pork
The Kebab Empire
Kebabs for Babur
Scallops with Ginger and Black Pepper
Fiery Long Pepper Tea
Fragrant and Floral: Petals, Barks, and Other Delights
Royal Saffron Paneer
Egyptian “Birds’ Tongues” Soup
Cashew Cream Chicken
Venetian Chicken with Almond and Dates
Honeyed Meatballs with Pistachios
Red-Cooked Duck Breasts
Duck with Vanilla
Layers of Spice and Rice
Coal-Smoked Biryani
Slow-Roast Lamb with Adiveh and Fragrant Rice
Saffron Beef Kebabs with Grilled Sumac Tomatoes
Rose and Saffron Lassi
Almond Milk for Wrestlers
The Fiery Import: Chilies Arrive in Asia
Crunchy Greens with Roasted Chili Jeow
Gobi Chili
Gunpowder Okra
Steamed Egg Custard with Crispy Chili Oil
Chongqing Hot Glass Noodle Broth
Coconut and Green Chili Flatbreads
Green Coconut Hot Sauce
Rica Rica Prawns
Devil’s Curry
Pork Shoulder Vindaloo
Masala Buttermilk
Lime Leaves and Lemongrass: Fresh Spice Pastes
Crunchy, Tangy Vietnamese Salad
Cashew Nut and Lemongrass Curry
Indonesian Seafood Gulai
Moules au Combava
Steamed Fish Parcels with Lemongrass
Spicy Stir-Fried Tofu with Lime Leaves
Mushroom Rendang
Barbecued Lemongrass Skewers
Massaman Beef Curry
Turmeric and Tamarind Jamu
Earthy Notes: Cumin Loves Coriander
Smoky Eggplant Bharta
Garlic Clove Curry
Carrot and Beetroot with Tarka
Aloo Bhujia
Beetroot Mallum
Cauliflower and Pomegranate Pilau
Red Lentil Dal with Panch Phoron
Every Week Tomato Lentils
Curried Udon Noodles
Spiced Beef Martabak
Green Coriander and Yoghurt Fish
Cumin and Tamarind Water
Spice Crescendo: Heady Flavours and Complex Blends
Sri Lankan Pumpkin Curry
Roasted Malai
Broccoli with Cashew and Cardamom
Eggplant and Toasted Coconut Curry
The Sheik of Stuffed Vegetables
Turkish Winter Vegetables
Misir Wat
Sindhi Spice-Crusted Fish
Minced Chicken Kebabs with Sweet Spices
Redrawing the World
Jasmine Tea-Smoked Chicken
Tandoori Roast Chicken
Griddled Pita Stuffed with Sumac-Spiced Meat
Rice and Spice:
Caramelised Onion Rice
Yellow Coconut Rice
Lime and Spice Rice
Tomato Rice with Toasted Cashews
Sweet Rice for Savory Food
Khichdi
Pandan-Scented Jasmine Rice
Jewelled Rice
Basmati with Cardamom
Carrot Pilau
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Eleanor Ford is a food writer and recipe developer who has traveled widely to collect eclectic, evocative recipes. Her book Fire Islands: Recipes from Indonesia (Apollo Publishers) received two Gourmand World Cookbook awards, was named Food and Drink Book of the Year at the Edward Stanford Travel Writing Awards, won Der Deutsche Kochbuchpreis Bronze, and was awarded the Regional Cookbook first prize at the Guild of Food Writers Awards 2020. She is also the coauthor of Samarkand: Recipes & Stories from Central Asia and the Caucasus, which was named a book of the year by The Guardian and Food52’s Piglet Tournament of Cookbooks, and awarded a Food and Travel Prize by the Guild of Food Writers. Eleanor started her career as a recipe developer and editor for the Good Food Channel and was later the local editor for Zagat’s Hong Kong restaurant guide, a Zagat Buzz restaurant blogger in London, and a Time Out restaurant reviewer specializing in Asian and international foods. Her popular Instagram can be viewed at @eleanorfordfood. Eleanor lives in London, England.
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