The Nutmeg Trail: A Culinary Journey Along the Ancient Spice Route by Eleanor Ford

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    • Categories: Stir-fries; Side dish; Chinese; Vegetarian; Vegan
    • Ingredients: sweetcorn; garlic; fresh ginger; fermented black soya beans; chilli flakes; light soy sauce; Shaoxing rice wine; panko breadcrumbs; spring onions
    • Categories: Salads; Side dish; Burmese
    • Ingredients: fresh ginger; limes; dried chickpeas; split yellow peas; gram flour; garlic; raw red-skinned peanuts; napa cabbage; green chillies; fish sauce
    • Categories: Rice dishes; Sauces for poultry; Main course; Singaporean
    • Ingredients: whole chicken; fresh ginger; spring onion; jasmine rice; toasted sesame oil; red chillies; rice vinegar
    • Categories: Main course; Japanese
    • Ingredients: boneless chicken thighs; fresh ginger; eggs; Japanese soy sauce; mirin; sake; nori; pink pickled ginger
    • Categories: Side dish; Cooking for 1 or 2; Vegetarian; Vegan
    • Ingredients: pistachios; cumin seeds; fenugreek seeds; onion; fresh ginger; baby spinach
    • Accompaniments: Tandoori roast chicken (Tandoori murgh)
    • Categories: Grills & BBQ; Sauces, general; Main course; Cooking for 1 or 2; Indonesian
    • Ingredients: mackerel fillets; soy sauce; shallots; garlic; fresh ginger; tomatoes; red chillies; bird's eye chiles; palm sugar; Chinkiang vinegar
    • Categories: Egg dishes; Sauces, general; Main course; Cooking for 1 or 2; Mauritian
    • Ingredients: bacon lardons; onion; fresh ginger; garlic; bird's eye chiles; cumin seeds; thyme; tomatoes; eggs; coriander leaves
    • Categories: Sauces, general; Main course; Cooking for 1 or 2; Chinese; Vegetarian; Vegan
    • Ingredients: silken tofu; fresh ginger; light soy sauce; Chinkiang vinegar; toasted sesame oil; spring onions
    • Categories: Beverages / drinks (no-alcohol); Emirati (UAE)
    • Ingredients: green cardamom pods; fresh ginger; milk; black tea leaves
    • Categories: Soups; Indian; Vegetarian; Vegan
    • Ingredients: black peppercorns; cumin seeds; garlic; black mustard seeds; curry leaves; tomatoes; Kashmiri chilli powder; ground turmeric; tamarind paste; coriander leaves
    • Categories: Side dish; Cooking for 1 or 2; Thai
    • Ingredients: asparagus; bird's eye chiles; fish sauce; fresh green peppercorns
    • Categories: Side dish; Balinese; Vegetarian; Vegan
    • Ingredients: green beans; baby spinach; shallots; garlic; grated coconut; fresh green peppercorns; lime leaves; limes; fresh ginger; galangal; turmeric; bird's eye chiles; long pepper; nutmeg
    • Categories: Stir-fries; Side dish; Indian; Vegetarian; Vegan
    • Ingredients: carrots; cabbage; grated coconut; onion; green chillies; ground turmeric; black mustard seeds; curry leaves
    • Accompaniments: Keralan black pepper chicken (Kozhi kurumulagu)
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    • Categories: Pasta, doughs & sauces; Spice / herb blends & rubs; Main course; Cooking for 1 or 2; Chinese; Uighur; Vegetarian; Vegan
    • Ingredients: cumin seeds; black peppercorns; Sichuan peppercorns; ground cinnamon; green cardamom pods; whole cloves; star anise; Chinese dumpling flour; garlic; Sichuan chile flakes; light soy sauce; Chinkiang black rice vinegar; spring onions; coriander leaves
    • Categories: Snacks; Singaporean
    • Ingredients: minced pork; dark soy sauce; Shaoxing rice wine; fish sauce; Chinese five spice; sesame oil; honey
    • Categories: Side dish; Indian; Vegetarian; Vegan
    • Ingredients: coconut oil; red onion; waxy potatoes; coconut milk; ground turmeric; baby spinach; tamarind paste; lime juice; dried Kashmiri chillies; teppal; coriander seeds; garlic
    • Categories: Main course; Indonesian
    • Ingredients: boneless pork shoulder; shallots; grated nutmeg; ground mace; clove; light soy sauce; kecap manis
    • Accompaniments: Acar pickles
    • Categories: Chutneys, pickles & relishes; Indonesian
    • Ingredients: carrots; shallots; rice vinegar; red bird's eye chiles; cucumber
    • Accompaniments: Nutmeg & pepper pork (Semur babi)
    • Categories: Dressings & marinades; Grills & BBQ; Main course; Indian
    • Ingredients: lamb steaks; Greek yoghurt; fresh ginger; ground coriander; ground cumin; onion
    • Accompaniments: Sizzling ginger raita (Adarak raita)
    • Categories: Main course; Cooking for 1 or 2; Chinese
    • Ingredients: scallops with shells; spring onions; fresh ginger; light soy sauce; Shaoxing rice wine; sesame oil; black pepper
    • Categories: Beverages / drinks (no-alcohol); Indian
    • Ingredients: long pepper; fresh ginger; lemon; honey
    • Categories: Side dish; Indian; Vegetarian
    • Ingredients: onion; tomatoes; green cardamom pods; cloves; ground turmeric; Kashmiri chilli powder; jaggery; paneer; saffron strands; rose water; thick cream
    • Accompaniments: Every week tomato lentils
    • Categories: Soups; Egyptian
    • Ingredients: leftover roast chicken carcass; onion; celery stalks; tomatoes; bay leaves; green cardamom pods; cloves; mastic; orzo pasta; nutmeg

Notes about this book

  • pomona on July 03, 2022

    A very beautiful book, but does have a not unexpected western European point of view.

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Reviews about this book

  • ISBN 10 1922351539
  • ISBN 13 9781922351531
  • Linked ISBNs
  • Published Apr 28 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text

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.

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