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Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route Hardcover – October 1, 2007


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Product Details

  • Hardcover: 288 pages
  • Publisher: Chronicle Books; 1ST edition (October 1, 2007)
  • Language: English
  • ISBN-10: 0811849651
  • ISBN-13: 978-0811849654
  • Product Dimensions: 1.3 x 10 x 10.4 inches
  • Shipping Weight: 3.8 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #971,588 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This beautiful book from the Norwegian author of Kitchen of Light: New Scandinavian Cooking offers photos galore, travel tales and interesting recipes (a few of them impractical, including the Balinese suckling pig). It's a travelogue as much as a cookbook, with Viestad taking readers to where cumin, tamarind, turmeric and nutmeg are grown." Star Tribune, December 6, 2007

"Where Flavor was Born explores the edge of the Indian Ocean, from Australia around to South Africa, stopping at Thailand, Malaysia and Bali, and stretching up through the Red Sea to Egypt. On vividly colored pages, between recipes for potato croquettes with ginger and honey and turmeric squid with tamarind sauce, Viestad charts his travels with anecdotes that turn the book into a journal and history lesson as ell a collection of recipes and reference for the area's spice trade." San Francisco Chronicle, December 12, 2007

About the Author

Andreas Viestad is a food writer and TV chef. His television series New Scandinavian Cooking with Andreas Viestad airs in more than 50 countries. When not traveling, he lives in Norway and South Africa.

Mette Randem is an internationally renowned photographer based in Norway.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.4 out of 5 stars
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See all 11 customer reviews
Photos are also well done and interesting.
L. Urstadt
The font size throughout the book is on the small side, but virtually all of the pages are white with black print and, if you can manage the size, easy to read.
pleureur.
If you know someone who must eat gluten-free, they could find great pleasure in this book.
scoutyspice

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By pleureur. on October 29, 2007
Format: Hardcover
"Where Flavor Was Born" is the product of the author's three year journey around the Indian Ocean spice trail, where he feasted his eyes and palate (not to mention his sense of smell) on the abundance of carefully seasoned food that he found along the way. The book is categorized by spice, with chapters highlighting black pepper, chile peppers, cardamom, and so on. Each chapter contains, and the book is full of beautiful photographs of the areas profiled, with an emphasis on the local people harvesting, selling/buying, and cooking their food. The photos of spices growing or being harvested are especially interesting. There is a wide range of foods in the cookbook, from meats to ways to flavor fruit with spices, and he promotes an attitude of playful experimentation with flavor rather than a rigid, harsh approach that takes all the fun out of eating. Most if not all of the recipes include detailed information about where he ate the dish, or how he was inspired to create his version. All in all, it's a great book that highlights the similarities between the cuisines of this wide geographic region while still managing to depict each local area as distinct.

The font size throughout the book is on the small side, but virtually all of the pages are white with black print and, if you can manage the size, easy to read.

And the recipes I have tried have turned out excellently.
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9 of 10 people found the following review helpful By Billytiss on October 25, 2007
Format: Hardcover
What an amazing cookbook! Beautiful pictures of the people and region for each recipe. Very informative about the spices used for each recipe..basically you choose the spice or region you like and it leads to a recipe and region featuring the spice ued. If you like out of the ordinary, recipes that take you away as if traveling to the country featured, this is for you! Mouth waters as you review the pictures and recipes...also you get to read a bit of the authors local experience with each country and food featured. Not vegetarian, very balanced types of recipes to try and also the author provides a list of places to order some of the exotic spices and how to use them is also included with the recipe..for example how to bruise a particular spice or roast them in a pan if needed. Highly, highly suggest trying this cookbook
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6 of 6 people found the following review helpful By Shannon Clark on December 16, 2007
Format: Hardcover Verified Purchase
I purchased this book after seeing it in the window of one of my favorite used bookstores earlier this evening, then tonight I am purchasing multiple copies of this book to give as gifts to my family this holiday season. I should note here, my father is a professional food technologist (for over 30+ years leading R&D programs for some of the world's biggest food companies as well as building and desiging factories and food processes) and my sister's boyfriend is a cookbook author and professional food critic (writing for the NY Times). So these are gifts for serious food lovers.

Where Flavor was Born is a beautiful, inspiring book. Many of the recipes are very simple - emphasizing the wonderful flavors that high quality, fresh spices and sometimes just one other ingredient can achieve. While other dishes involve slow cooking for 8+ hours. In short, recipes which while customized for the needs of a modern, western kitchen, do not cut corners to achieve flavorful combinations.

I generally do not cook from recipes, rather I typically cook extremely fresh, mostly local & organic ingredients which are in season with the minimum of additional steps to bring out their best flavors - it is a very rare dish I cook that involves more than 7 ingredients (even including spices most of the time).

However, this is a rare cookbook which I sat down and almost read cover to cover, noting on many pages recipes which I want to make sometime soon.

So soon, in fact, that I think my next dinner party - on the 25th - will include quite a few dishes from this book - as alternatives to slightly simpler dishes which I had intended on making.
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6 of 6 people found the following review helpful By Cheryl Welcome on November 6, 2007
Format: Hardcover
The photos are stunning. I love learning more about the spices origins and how they can be used. I made my first meal last Sunday - a lamb stew that was delicious and easy to prepare. The smell in my kitchen was fabulous. I even bought a mortar and pestle the other day so that I will be able to grind my own spices. Can't wait to have more time to try more recipes.
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1 of 1 people found the following review helpful By Kaisha on November 6, 2011
Format: Hardcover
I love this cookbook! I've tried about 1/3 of the recipes and have yet to be disappointed! Good recipes and a good way of trying new spices!
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1 of 1 people found the following review helpful By scoutyspice on September 1, 2011
Format: Hardcover
I found this book by accident and couldn't put it down. I was going through a gluten-free eating phase and found many of the recipes by nature qualify for gluten-free--but with exceptional taste. This book is unique and not pretentious as it may seem at first glance. You have to read it through to benefit from it as it is sectioned by spice. The tomatoe-cucumber salad with cuminsalt is now a standard in our house.

Bottom line: A must-have for any foodies' library. If you know someone who must eat gluten-free, they could find great pleasure in this book.
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