Cradle Of Flavor: Home Cooking From The Spice Islands Of Indonesia Singapore Malay

by James Oseland

WW Norton | July 25, 2006 | Hardcover

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Just when you thought you knew everything about Asian food, along comes James Oseland’s . Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With , fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

Format: Hardcover

Dimensions: 352 pages, 10.25 × 8.5 × 1.16 in

Published: July 25, 2006

Publisher: WW Norton

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0393054772

ISBN - 13: 9780393054774

Found in: Entertaining

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– More About This Product –

Cradle Of Flavor: Home Cooking From The Spice Islands Of Indonesia Singapore Malay

by James Oseland

Format: Hardcover

Dimensions: 352 pages, 10.25 × 8.5 × 1.16 in

Published: July 25, 2006

Publisher: WW Norton

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0393054772

ISBN - 13: 9780393054774

About the Book

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.
Just when you thought you knew everything about Asian food, along comes James Oseland's "Cradle of Flavor." Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today's home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With "Cradle of Flavor," fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. 16 pages color photographs; 3 maps.

From the Publisher

Just when you thought you knew everything about Asian food, along comes James Oseland’s . Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With , fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.

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.