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

  • Tomato and cucumber salad with cumin salt

    from Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route Where Flavor Was Born by Andreas Viestad

    • Categories: Salads; Appetizers / starters; Side dish; Egyptian; Vegan; Vegetarian
    • Ingredients: cumin seeds; coarse sea salt; cucumbers; tomatoes
    • Accompaniments: Mussaman beef curry
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Notes about this book

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Notes about Recipes in this book

  • Cumin-carrot soup with almonds and nigella

    • pluralcow on May 29, 2012

      Following the recipe as written results in a very thick puree rather than a soup. I would add more liquid next time.

    • tresy on May 25, 2018

      I doubled the recipe, rounding the chicken broth up to a 900ml container. Soup was still thick, but nicely so, and velvety.

  • Grilled tuna with Zanzibar spices

    • urmami on October 09, 2016

      A little too much cumin and maybe a tad too little clove, but otherwise very good and easy use of fresh tuna filets. The recipe says 2-3 teaspoons of cumin; when I make it again, I'll use an amount at the bottom of that range and maybe even less than that, plus another clove or two. If you're a cumin junkie, you'd probably be quite content as is. Definitely definitely don't skimp on the limes for serving, and don't make at all if you're out of citrus. It really needs some acid to bring those flavors out.

  • Fish in coconut curry

    • tresy on May 25, 2018

      Doubled the recipe and substituted sole for mackerel, rounding up on the two coconut milks to use the cans' contents. I think the spices could be doubled again. Very mild flavour, even allowing for it not being a spicy dish.

  • Stewed oxtail with nutmeg sauce

    • meggan on December 09, 2014

      I just used stew beef in this and I subbed onions for shallots. I also used stock instead of wAter. I love nutmeg so I enjoyed this because the flavors are strong but my husband was not a fan as he said the beef had too much spice coating it. It probably could have simmered longer with more liquid to take care of that.

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  • ISBN 10 0811849651
  • ISBN 13 9780811849654
  • Published Oct 01 2007
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

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, and - best of all - the irresistible cuisine at every stop on the journey. Where Flavor Was Born brings the exotic flavors - and cultures - of the Indian Ocean into the home kitchen.

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