- Hardcover: 384 pages
- Publisher: W. W. Norton & Company; 1 edition (August 17, 2006)
- Language: English
- ISBN-10: 0393054772
- ISBN-13: 978-0393054774
- Product Dimensions: 8.3 x 1.4 x 10.3 inches
- Shipping Weight: 2.5 pounds (View shipping rates and policies)
- Average Customer Review: 32 customer reviews
- Amazon Best Sellers Rank: #269,525 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ Free Shipping
+ Free Shipping
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia Hardcover – August 17, 2006
$1.76 extra savings coupon applied at checkout.
Sorry. You are not eligible for this coupon.
See the Best Books of 2018
Looking for something great to read? Browse our editors' picks for the best books of the year in fiction, nonfiction, mysteries, children's books, and much more.
Frequently bought together
Customers who bought this item also bought
From Publishers Weekly
Oseland, who has lived in Singapore for 20 years, hopes to help people who haven't had the benefit of a trip to West Sumatra or Kuala Lumpur to discover those places' scents and tastes. Oseland devotes close to half the book to explaining ingredients, techniques and eating traditions as well as relating anecdotes from 20 years of roaming the islands and picking up the natives' cooking wisdom. Many ingredients will require special trips to ethnic markets, though Oseland allows for some substitution or omission of difficult-to-find items like fresh galangal or daun salam leaves. The first chapter covers sambals, every meal's essential spicy accompaniment, as well as other small dishes like the fiery Sweet-Sour Cucumber and Carrot Pickle with Turmeric; he follows with slightly more familiar street foods and snacks such as satays and gado-gado, then rice and noodles in all their guises, from simple, heavenly steamed rice to the zingy Malaysian Penang-Style Stir-Fried Kuey Teow Noodles. Oseland's instructions are detailed, and he makes a convincing case that with a little time and care, the best of these complex, interrelated cuisines can be enjoyed thousands of miles from their origin. Maps and color photos not seen by PW. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
James Oseland’s writing has appeared in Gourmet, Saveur, and Vogue. He has been traveling to Indonesia, Singapore, and Malaysia for twenty years. He lives in New York City.
Read reviews that mention
Showing 1-8 of 32 reviews
There was a problem filtering reviews right now. Please try again later.
While these recipes are generally easy to follow it will take some time to get the balance right in many of them. This is home cooking at its best, which means you have to get a feel for it.
Not all recipes are great -- chicken rendang is tough to keep moist. But then there's the nyonya pork and the beef rendang. Absolutely incredible and surprisingly easy. The chapter on vegetables is also a revelation...
Sometimes the cooking instructions have been oversimplified and dumbed-down too much (as in frying potatoes one piece at a time, for example), and that's my only criticism of the book. But for a beginning cook, or a cook intimidated by or unfamiliar with Asian cuisines, the detailed play-by-play instructions may be a plus.
I bought my book from Amazon after browsing the Cradle of Flavor online message board (Egullet forums). A group of people have cooked every recipe in the book and posted numerous photos and comments.
Overall I recommend this book as an excellent introduction to Indonesian cooking.
It's been said that food is the most apparent uniter of any culture, and that once everything else has been watered down or weaned away completely (think of Greek or Italian immigrants who have come to America), the last cultural identifier that remains is the food. It's so true, and this book absolutely takes you on a cultural and culinary journey. The author's passion for food and for the people of these fascinating countries practically leaps off the pages. The wonder of Indo-Malay cuisine is indeed the best-kept secret in Asia. Any sizeable city in America is likely to be overrun with Chinese and Thai restaurants. Vietnamese food is plentiful, and you can usually find Korean or Japanese food without much difficulty. But try to find an Indonesian restaurant, or a Malaysian restaurant serving up Nyonya chicken. If you do find one at all, it's likely to disappoint if you've ever spent any time in these countries. This book is the cure for what ails you.
Any cookbook will offer a list of ingredients, preparation instructions (in varying degrees of clarity and depth), and occasional notes on the dish itself. This book utterly transcends the basic offering. Virtually every recipe is replete with anecdotes, personal observations, and a truly in-depth guide to making the dish spectactular. I do wish there were more color photos, the few that are included aren't really sufficient, but the quality of the recipes and the fantastic depth of the writing more than makes up for it.
Highly, highly recommended.