by
Ford, Eleanor, author.
Call Number
641.59598 FOR
Publication Date
2019
Summary
A collection of enchanting, unusual yet accessible dishes - from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali. Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.
Format:
Books
Relevance:
0.0737
by
Ford, Eleanor, author.
Call Number
641.6383 23
Publication Date
2022
Summary
"Award-winning writer Eleanor Ford's recipes and stories explore how centuries of spice trading and cultural diffusion changed the world's cuisine. A unique and enlightening guide to cooking with spice, the book looks at their flavour profiles and how they can be used combined and layered - how some bring sweetness, others fragrance, heat, pungency, sourness or earthiness. There are 80 spice-infused recipes in this collection following the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, Sri Lanka, India, Iran and the Emirates. Eleanor combines historical research with a travel writer's eye and a cook's nose for a memorable recipe. Interwoven are stories that explore how spices from across the Indian Ocean - the original cradle of spice - have, over time, been adopted into cuisines around the world." -- Publisher.
Format:
Regular print
Relevance:
0.0680
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by
Eden, Caroline, author.
Call Number
641.5958 EDE
Publication Date
2016
Summary
Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Plov with Barberries, Pomegranate and Quince, Kefir Pancakes with Blackberry Syrup and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.
Format:
Books
Relevance:
0.0657
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