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The Nutmeg Trail: A Culinary Journey Along the Ancient Spice Route
Interwoven with divine recipes and stories, Eleanor Ford’s latest cookbook The Nutmeg Trail is a fascinating culinary exploration of spice, showcasing how centuries of spice trading and cultural diffusion changed the world’s cuisine.
Eleanor Ford is known for her award-winning cookbooks Samarkand and Fire Islands. Now, in her latest cookbook, Eleanor presents a unique and enlightening guide to cooking with spice as she follows the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, China, Sri Lanka, India, Iran, and the Emirates.
The Nutmeg Trail is an enhanced look at the flavour profiles that we use in cooking to add that something to a dish. Eleanor examines how spices can be used, combined and layered—how some bring sweetness, others fragrance, heat, pungency, sourness or earthiness to create something one-of-a-kind. Chapters and recipes are divided by spice—by the fire and thunder of ginger and peppercorns, floral petals & bark, chillies, lime & lemongrass, earthy cumin & coriander, plus complex spice blends.
Following the ancient spice trail, Eleanor showcases the different elements of spice through her recipes. There are gingery dishes such as salted chicken and egg and bacon rougaille, peppery Hot and tingly hand-pulled noodles and Balinese green bean urap, and fragrant and floral dishes such as Royal saffron paneer and Honeyed meatballs with pistachio. There are also fiery foods like Sri Lankan coconut and green chilli flatbreads and Indian gunpowder okra that will heat your tastebuds, plus notes of lemongrass and lime in Eleanor’s recipes for Indonesian seafood gulai. Lastly, there are earthy dishes such as curried udon noodles from Japan and the more complex blends that bring you masterpieces like Eleanor’s Tandoori roast chicken.
Combining historical research with a travel writer's eye and a cook's nose for a memorable recipe, The Nutmeg Trail is a cookbook interwoven with stories that explore how spices from across the Indian Ocean, the original cradle of spice, have, over time, been adopted into cuisines around the world.
Eleanor Ford is known for her award-winning cookbooks Samarkand and Fire Islands. Now, in her latest cookbook, Eleanor presents a unique and enlightening guide to cooking with spice as she follows the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, China, Sri Lanka, India, Iran, and the Emirates.
The Nutmeg Trail is an enhanced look at the flavour profiles that we use in cooking to add that something to a dish. Eleanor examines how spices can be used, combined and layered—how some bring sweetness, others fragrance, heat, pungency, sourness or earthiness to create something one-of-a-kind. Chapters and recipes are divided by spice—by the fire and thunder of ginger and peppercorns, floral petals & bark, chillies, lime & lemongrass, earthy cumin & coriander, plus complex spice blends.
Following the ancient spice trail, Eleanor showcases the different elements of spice through her recipes. There are gingery dishes such as salted chicken and egg and bacon rougaille, peppery Hot and tingly hand-pulled noodles and Balinese green bean urap, and fragrant and floral dishes such as Royal saffron paneer and Honeyed meatballs with pistachio. There are also fiery foods like Sri Lankan coconut and green chilli flatbreads and Indian gunpowder okra that will heat your tastebuds, plus notes of lemongrass and lime in Eleanor’s recipes for Indonesian seafood gulai. Lastly, there are earthy dishes such as curried udon noodles from Japan and the more complex blends that bring you masterpieces like Eleanor’s Tandoori roast chicken.
Combining historical research with a travel writer's eye and a cook's nose for a memorable recipe, The Nutmeg Trail is a cookbook interwoven with stories that explore how spices from across the Indian Ocean, the original cradle of spice, have, over time, been adopted into cuisines around the world.
256 pages, Hardcover
Published April 28, 2022
22 people are currently reading
454 people want to read
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Displaying 1 - 30 of 38 reviews
July 2, 2022
⭐⭐⭐⭐⭐
What a gorgeous book this turned out to be. The graphics are beautiful and plentiful. It was packed full of all kinds of interesting information about spices, their history, where they come from, how to prepare them, layering flavor, etc. On top of that, we get a plethora of delicious sounding recipes from around the world. So far I have tried the "Egg & Bacon Rougaille" from Mauritius (it was amazing), and "Kebabs from Babur" (also amazing). I can't wait to try out more! This would make a perfect addition to any foodies cookbook library! Two HUGE thumbs up from yours truly.
**ARC Via NetGalley**
What a gorgeous book this turned out to be. The graphics are beautiful and plentiful. It was packed full of all kinds of interesting information about spices, their history, where they come from, how to prepare them, layering flavor, etc. On top of that, we get a plethora of delicious sounding recipes from around the world. So far I have tried the "Egg & Bacon Rougaille" from Mauritius (it was amazing), and "Kebabs from Babur" (also amazing). I can't wait to try out more! This would make a perfect addition to any foodies cookbook library! Two HUGE thumbs up from yours truly.
**ARC Via NetGalley**
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May 18, 2022Packed with fascinating history, stylish photography, useful guidelines and recipe descriptions as mouthwatering as the dishes themselves, THE NUTMEG TRAIL is an international cookbook you’ll want to savor.
Read our full review here:
https://booktrib.com/2022/05/03/revie...
Read our full review here:
https://booktrib.com/2022/05/03/revie...
December 31, 2024
An interesting story of spice and a cook book which features recipes by main spice ingredient. The author is an accomplished chef who has gathered mainly Asian recipes from various cultural backgrounds with some adaptation. I tried a few and found them to be reliable and delicious.
February 5, 2023
I had initially interlibrary loaned this, read most of it, and decided my husband and I needed a copy of our own. I'm hoping he enjoys trying the recipes as much as I enjoyed reading the history. *wink* Though I'm sure I'll probably try cooking a few selections, and he will, no doubt, read more of the prose as well.
This review, as of February 4, 2023, is based solely on the narrative and not on any of the recipes. We haven't tried making any yet.
This was a very interesting book to read. There were spices I had never heard of, and much to learn about where they were originally from. It's absolutely fascinating, and I enjoyed the summarizing timeline at the end of the book. There's also a scattershot list, before the tome ends, of random trivia about many of the spices. I do think it could have been laid out a bit better, and while the author says things are as authentic as possible, pre- and post-Colombian dishes are mixed together. So while the history aspects are cool, this would not be a useful cookbook for reenactors or members of the Society for Creative Anachronism.
There's an apologist tone at times that begs forgiveness for European colonialism while pretending Arab conquest and slavery were all for the better of the region. Your mileage may vary on that.
Absolutely love the maps and the art, and the photos of the food are tantalizing.
This review, as of February 4, 2023, is based solely on the narrative and not on any of the recipes. We haven't tried making any yet.
This was a very interesting book to read. There were spices I had never heard of, and much to learn about where they were originally from. It's absolutely fascinating, and I enjoyed the summarizing timeline at the end of the book. There's also a scattershot list, before the tome ends, of random trivia about many of the spices. I do think it could have been laid out a bit better, and while the author says things are as authentic as possible, pre- and post-Colombian dishes are mixed together. So while the history aspects are cool, this would not be a useful cookbook for reenactors or members of the Society for Creative Anachronism.
There's an apologist tone at times that begs forgiveness for European colonialism while pretending Arab conquest and slavery were all for the better of the region. Your mileage may vary on that.
Absolutely love the maps and the art, and the photos of the food are tantalizing.
April 26, 2022
Lovely book with a wide variety of spice information to learn about, as I leafed through this book, it soon became apparent that it wasn't just a book of recipes, oh no, it's beautiful photographs show case it as much more than that.
Intertwining history of spices and the botany aspect what we actually have here in this book is much more than you realise upon the first glance, the recipes make you want to grab a pan and a handful of spices, it set my inspiration and creativity on edge, I can't wait to have a copy of this in my hands and get started with some of the recipes I've got picked out for myself.
I really enjoyed traveling around the world with this author and discovering the spices that are so famous in many dishes I've experienced, each spice has been placed in a region and I liked that informative side of the book!
Many thanks to Netgalley and the publishers for the chance to read this free ARC in return for my review. I really enjoyed it!
Intertwining history of spices and the botany aspect what we actually have here in this book is much more than you realise upon the first glance, the recipes make you want to grab a pan and a handful of spices, it set my inspiration and creativity on edge, I can't wait to have a copy of this in my hands and get started with some of the recipes I've got picked out for myself.
I really enjoyed traveling around the world with this author and discovering the spices that are so famous in many dishes I've experienced, each spice has been placed in a region and I liked that informative side of the book!
Many thanks to Netgalley and the publishers for the chance to read this free ARC in return for my review. I really enjoyed it!
June 25, 2022
excellent recipes and narrative. one petty criticism--the tiny san serif print on colored paper was very hard for me to read
February 2, 2022
Almost more of a history book than a recipe one – or, to quote, "a project of gastronomic archaeology" – this takes us through all the different Spice Routes – not so much the camel-led land-based one but certainly the much more trackless, dangerous and much-forgotten nautical ones – and tries to show us how each and every spice was cooked with, lauded, exported, sold and commodified, and in seemingly necessary woke mood, how we should take a bite to think about how the world history has been changed as a result.
Luckily, hair shirts and wrung hands aren't fully in fashion, and we're instead given much of a primer when it comes to spices – how they act differently under different conditions, when to add them to dishes, what the full flavour profile is, and so on. Spice mixes of the world will surely mention a few, if not a majority, that you've not heard of. And then, finally – page 50 in fact – we're away with the dishes, first seeing how ginger can be used, as bed for minced chicken, poached eggs, mackerel and so much more. Peppers are next, and then the two are combined, and so on – with asides to cover the history of the kebab, and suchlike.
What this means is the obligatory lifestyle porn of so many cookbooks is dropped, and the usual patter of how this was the author's cousin Johnny's favourite dish back when he was a she and how she used to love waiting for her grandfather to come in from the month away with the herd of llamas and knock it all up as a traditional family feast, has been replaced with both history – who it was first cooking this kind of thing – and the science of the spice.
And instead of taking romance and heart out of cooking, science is what you need when it comes to spice. I am sure, even before trying any of this stuff out, that a lot could have gone wrong without this careful and well-written set of recipes. Every one gets the anglicised name, the original name and source of derivation, and the blurb discussing all the context, before we crack on with raiding the spice racks. What there is not, which was actually a big pity for me, aware of how susceptible my partner's guts would seem to be with anything with a kick, is any kind of spice rating. There's a solitary nod to it when the variability of chilli crops up, but I'd have to try these dishes at least once before sharing, which is common sense for a dinner party but not a bog average Wednesday teatime, and not when a whole chicken is concerned.
I know what Uncle Roger says, that there is "the right amount" and "the white amount", but this lack of even attempting to give a scale to things here was a big flaw. We all know, if we go to a Thai takeaway here, you can ask for the spice level – po' white person, traveller, or native – and how there is a huge difference between each. These dishes we are told are authentic, and I fully believe that, and I am sure I would get to love them a lot, but for that daunting hurdle of still having to experiment with levels before this gets the completely useful badge of approval. Seasoned pros (pun unavoidable) who know their way round this stuff could judge and use this from the off, the rest of us less so. I was left with some admirable-seeming recipes to try in some future time, but too much doubt for a fully positive rating.
Luckily, hair shirts and wrung hands aren't fully in fashion, and we're instead given much of a primer when it comes to spices – how they act differently under different conditions, when to add them to dishes, what the full flavour profile is, and so on. Spice mixes of the world will surely mention a few, if not a majority, that you've not heard of. And then, finally – page 50 in fact – we're away with the dishes, first seeing how ginger can be used, as bed for minced chicken, poached eggs, mackerel and so much more. Peppers are next, and then the two are combined, and so on – with asides to cover the history of the kebab, and suchlike.
What this means is the obligatory lifestyle porn of so many cookbooks is dropped, and the usual patter of how this was the author's cousin Johnny's favourite dish back when he was a she and how she used to love waiting for her grandfather to come in from the month away with the herd of llamas and knock it all up as a traditional family feast, has been replaced with both history – who it was first cooking this kind of thing – and the science of the spice.
And instead of taking romance and heart out of cooking, science is what you need when it comes to spice. I am sure, even before trying any of this stuff out, that a lot could have gone wrong without this careful and well-written set of recipes. Every one gets the anglicised name, the original name and source of derivation, and the blurb discussing all the context, before we crack on with raiding the spice racks. What there is not, which was actually a big pity for me, aware of how susceptible my partner's guts would seem to be with anything with a kick, is any kind of spice rating. There's a solitary nod to it when the variability of chilli crops up, but I'd have to try these dishes at least once before sharing, which is common sense for a dinner party but not a bog average Wednesday teatime, and not when a whole chicken is concerned.
I know what Uncle Roger says, that there is "the right amount" and "the white amount", but this lack of even attempting to give a scale to things here was a big flaw. We all know, if we go to a Thai takeaway here, you can ask for the spice level – po' white person, traveller, or native – and how there is a huge difference between each. These dishes we are told are authentic, and I fully believe that, and I am sure I would get to love them a lot, but for that daunting hurdle of still having to experiment with levels before this gets the completely useful badge of approval. Seasoned pros (pun unavoidable) who know their way round this stuff could judge and use this from the off, the rest of us less so. I was left with some admirable-seeming recipes to try in some future time, but too much doubt for a fully positive rating.
April 2, 2024
Genreland 2024: Food History
I haven't reviewed a cookbook before so I have to think about how to do this. The most important thing to me in a cookbook is if I like the recipes so that's what I'll focus on.
But the book is also beautiful. It talks about how spices traveled from east to west and became part of diverse cuisines. There are gorgeous pictures and the art on the pages made the book a pleasure to page through.
I like to try at least three recipes from a book to see how I feel about them. I made massaman curry, making my own spice paste for this dish for the first time, because my husband loves this one. It didn't have the curry powder flavor that you often find in this curry and there wasn't any turmeric in it so it didn't have the yellow color that you often see. I don't love turmeric or curry powder so these were both points in the dish's favor for me. I thought the curry tasted like a good version of massaman curry and my husband also seemed to like it. It was hot enough that he worked up a sweat eating it. The spice paste wasn't as labor intensive to make as I feared, but the dish does take long enough to stew that it's definitely a weekend dish for me.
I also made the pakistani spice crusted fish recipe, which I thought was excellent. To go with it I made the tomato sambal recipe that was featured with an earlier fish (mackeral) recipe. The sambal also wasn't too difficult- it's the first one I've tried to make and I didn't have a lot of experience with how it was supposed to taste but I thought it was good.
So all of the recipes turned out well, they were all a little less labor intensive than I feared, and the book is beautiful.
I haven't reviewed a cookbook before so I have to think about how to do this. The most important thing to me in a cookbook is if I like the recipes so that's what I'll focus on.
But the book is also beautiful. It talks about how spices traveled from east to west and became part of diverse cuisines. There are gorgeous pictures and the art on the pages made the book a pleasure to page through.
I like to try at least three recipes from a book to see how I feel about them. I made massaman curry, making my own spice paste for this dish for the first time, because my husband loves this one. It didn't have the curry powder flavor that you often find in this curry and there wasn't any turmeric in it so it didn't have the yellow color that you often see. I don't love turmeric or curry powder so these were both points in the dish's favor for me. I thought the curry tasted like a good version of massaman curry and my husband also seemed to like it. It was hot enough that he worked up a sweat eating it. The spice paste wasn't as labor intensive to make as I feared, but the dish does take long enough to stew that it's definitely a weekend dish for me.
I also made the pakistani spice crusted fish recipe, which I thought was excellent. To go with it I made the tomato sambal recipe that was featured with an earlier fish (mackeral) recipe. The sambal also wasn't too difficult- it's the first one I've tried to make and I didn't have a lot of experience with how it was supposed to taste but I thought it was good.
So all of the recipes turned out well, they were all a little less labor intensive than I feared, and the book is beautiful.
April 24, 2025
Perjalanan kuliner ini membawa pembaca menelusuri jalur perdagangan rempah-rempah kuno yang menghubungkan berbagai budaya dan masakan dunia. Dengan memfokuskan pada penggunaan rempah-rempah seperti jahe, lada, kunyit, dan sambal, buku ini menggali cara-cara rempah menciptakan rasa yang unik dalam hidangan. Berbagai resep yang ditawarkan menggambarkan keragaman masakan, dari masakan pedas India hingga hidangan harum khas Indonesia, semuanya mengungkapkan pengaruh perdagangan rempah terhadap kebudayaan kuliner global. Cerita-cerita menarik tentang sejarah rempah ditambah dengan resep yang menggugah selera menjadikan buku ini lebih dari sekadar buku masak, tetapi juga perjalanan budaya yang memikat. https://blog.periplus.com/2025/04/21/...
Keywords: Cookbooks, Culinary Travel, Food History, Spice & Flavor, World Cuisines, Travel & Exploration, Spices, Culinary Journey, Ancient Trade Routes, Nutmeg, Cooking with Spices, Global Cuisine, Flavor Profiles, Recipes, Spice Blends, Cultural Diffusion
Keywords: Cookbooks, Culinary Travel, Food History, Spice & Flavor, World Cuisines, Travel & Exploration, Spices, Culinary Journey, Ancient Trade Routes, Nutmeg, Cooking with Spices, Global Cuisine, Flavor Profiles, Recipes, Spice Blends, Cultural Diffusion
May 28, 2023
Usually, a book of recipes is not one that I manage to completely read and review. It is hard to gauge how to talk about a book like this. This time around, when I started reading this book, I was pleasantly surprised by its format and content.
It has a lot more non-vegetarian content than is required by me, despite which I think this is a pretty great book to have on my shelf (it still exists solely on my virtual shelf- but it is the thought that counts). There are several things I can talk about when it comes to the content, and I will do it in the order of what appealed to me.
First, there was the listing of all the spices with the kind of flavour they provide to any dish. The listing is nuanced and extensive, making it interesting reading even for someone who uses a huge chunk of the spices on a daily basis. I do not buy readymade blends and prefer to make my own for different dishes, and this definitely piqued my interest.
Then there was the history itself. The author wove in the idea of the mingling of cultures and how trade and travel brought about gradual changes in different places. It is not a complete history of all spices, but it has enough to satisfy an average enthusiast.
Finally, the recipes are all very varied, and as I mentioned earlier, several of them were not of much use to me, but they will be for anyone with an adventurous palate.
Overall this is a book I would highly recommend for foodie readers!
I received an ARC thanks to Netgalley and the publishers, but the review is entirely based on my own reading experience.
It has a lot more non-vegetarian content than is required by me, despite which I think this is a pretty great book to have on my shelf (it still exists solely on my virtual shelf- but it is the thought that counts). There are several things I can talk about when it comes to the content, and I will do it in the order of what appealed to me.
First, there was the listing of all the spices with the kind of flavour they provide to any dish. The listing is nuanced and extensive, making it interesting reading even for someone who uses a huge chunk of the spices on a daily basis. I do not buy readymade blends and prefer to make my own for different dishes, and this definitely piqued my interest.
Then there was the history itself. The author wove in the idea of the mingling of cultures and how trade and travel brought about gradual changes in different places. It is not a complete history of all spices, but it has enough to satisfy an average enthusiast.
Finally, the recipes are all very varied, and as I mentioned earlier, several of them were not of much use to me, but they will be for anyone with an adventurous palate.
Overall this is a book I would highly recommend for foodie readers!
I received an ARC thanks to Netgalley and the publishers, but the review is entirely based on my own reading experience.
March 7, 2022
I received a free digital ARC from the publisher via Netgalley in exchange for an honest and unbiased review.
Definitely more of a cookbook than a history book, The Nutmeg Trail explores the world's most sought after spices throughout history. Between each mini history lesson is a selection of recipes that include the featured spice, starting with ginger and making way towards lemongrass and rose petals.
I genuinely enjoyed this. The interweaving of history between each recipe kept me browsing and there was more than one recipe I bookmarked for later. Ford has done her homework, and the historical background of each spice is easy to follow without being watered down.
I would definitely recommend this to anyone interested in cooking and cuisine.
Definitely more of a cookbook than a history book, The Nutmeg Trail explores the world's most sought after spices throughout history. Between each mini history lesson is a selection of recipes that include the featured spice, starting with ginger and making way towards lemongrass and rose petals.
I genuinely enjoyed this. The interweaving of history between each recipe kept me browsing and there was more than one recipe I bookmarked for later. Ford has done her homework, and the historical background of each spice is easy to follow without being watered down.
I would definitely recommend this to anyone interested in cooking and cuisine.
April 6, 2022
Upon requesting this, I've assumes it was going to be a non-fiction about spices, covering the history of spices, trade routes, some botany etc. Discovering it's in fact a cookery book left me very disappointed. But, as I've started leafing through it , I've completely changed my mind.
What we have here is a very lush cook book, with some fabulous recipes that I would like to try someday. But saying this is a cookbook doesn't do it justice because it is so much more that that. It covers a bit of history and botany(just as I wanted), an overview of the spices we love so much. It also looks at the intricacies of cultures and food and how they are irrevocably connected, in a way a true form of peaceful globalisation. The presentation is gorgeous too, and I was already fantasising about the glossiness of the physical book, that I would definitely buy for myself.
*Book from NetGalley with many thanks to the publisher.
What we have here is a very lush cook book, with some fabulous recipes that I would like to try someday. But saying this is a cookbook doesn't do it justice because it is so much more that that. It covers a bit of history and botany(just as I wanted), an overview of the spices we love so much. It also looks at the intricacies of cultures and food and how they are irrevocably connected, in a way a true form of peaceful globalisation. The presentation is gorgeous too, and I was already fantasising about the glossiness of the physical book, that I would definitely buy for myself.
*Book from NetGalley with many thanks to the publisher.
August 13, 2022
Very pretty, and very disappointing. The recipes look interesting, but the sections before that contain glaring inconsistencies and a poor grasp of history. It's like the author's "research" consisted of some half-hearted Wikipedia reads. No, the Dark Ages didn't last 1,000 years. In one place, she asserts that the flavor of pandan comes from a flower and not the leaves, though elsewhere it says leaves. The bucketing of flavor profiles seems entirely subjective and to my nose and palate, sometimes way off - though I grant that sense of taste and smell is somewhat subjective.
All in all, I really wanted to love this but it just made me reach for the better ones already on my shelves and glad this one was a library checkout vs purchase.
All in all, I really wanted to love this but it just made me reach for the better ones already on my shelves and glad this one was a library checkout vs purchase.
December 30, 2025
A lovely book full of the history of spices, including a very interesting section on the ones that have disappeared (what a shame!).
There are a few tasty-looking recipes from the world such as royal saffron paneer, red-cooked duck breasts, gunpowder okra, tumeric and tamarind jamu (drink), misir wat (lentil stew)... all rather exciting a perfect for someone wanting to follow the spice trail.
My only regret is that not every recipe has an image, which I highly value. A lovely cookbook nonetheless, especially for people interested in learning more about the flavour profiles and history of spices.
There are a few tasty-looking recipes from the world such as royal saffron paneer, red-cooked duck breasts, gunpowder okra, tumeric and tamarind jamu (drink), misir wat (lentil stew)... all rather exciting a perfect for someone wanting to follow the spice trail.
My only regret is that not every recipe has an image, which I highly value. A lovely cookbook nonetheless, especially for people interested in learning more about the flavour profiles and history of spices.
May 15, 2022
The world's obsession with spices is a long one and in this more global age it is relatively easy get hold of even quite obscure flavourings. However this wasn't always the case and at times in history spices became literally worth their weight in gold.
In this book Ford weaves the story of spices around an exploration of their flavour profiles and illustrates with some wonderful sounding recipes. As a cookbook I feel it works well but I am less convinced by the academic slant in terms of the history and geography. The photographs are wonderful though!
In this book Ford weaves the story of spices around an exploration of their flavour profiles and illustrates with some wonderful sounding recipes. As a cookbook I feel it works well but I am less convinced by the academic slant in terms of the history and geography. The photographs are wonderful though!
August 14, 2023
This book is beautiful, interesting, and has wonderful recipes! The book tells the stories of spices and how they traveled around the world. It is fascinating to see how spices from all the corners of the world have become staples in far flung places. Journeying with the spices to create wonderful dishes inspired from around the world leads to the exciting and scrumptious recipes that are shared. A must read for anyone who loves cooking and wants to know more about the history of spices and our connected world.
December 15, 2022
*Rating does not inherently reflect the quality of the recipes, as I haven’t tried to cook any at this time*
I read this book purely for information, and on that front I’m pleased with it. The spices themselves are portrayed rosily (pun intended) in the descriptions of their flavors, but the author doesn’t shy away from writing about the history of their trade and condemning the colonization/conquering that came with it.
I read this book purely for information, and on that front I’m pleased with it. The spices themselves are portrayed rosily (pun intended) in the descriptions of their flavors, but the author doesn’t shy away from writing about the history of their trade and condemning the colonization/conquering that came with it.
March 18, 2023
I wanted to like this book because the pictures are so glitzy. The book is beautiful to look at. Alas, I read the first 15 pages and just couldn’t go any farther. It is so wordy. I hoped by pushing myself to keep reading into the first chapter that she would break down her points into straight forward ideas, but that did not happen. It seems to me that they relied on the styling rather than the content. I did copy one of her recipes and will try that. Don’t bother with this one.
July 24, 2022
Well written, clearly researched and a pretty cookbook with sensible instructions and advice. Because of the spice grouping of recipes I did find entire countries/cuisines leapt upon turning the page which felt slightly like whiplash but would be easier if not read cover to cover. (I do want to make some of these.)
December 21, 2023
As an avid cook I love using spices and it is extremely interesting to learn more about their varied history and uses. The recipes are categorised by types of spices, which can make it harder to find what you are looking for. A good selection of very varied recipes, more complex than some cookbooks.
March 9, 2024
I thoroughly enjoy reading cookbooks with a particular theme. Eleanor Ford takes us on an historic voyage of the spice trade between the East and West which was not always as sweet as the spices themselves. At times, greed prevailed, blood was shed and monopolies were established all because of a desirable spice. On the other hand knowledge was shared, maritime routes came to be, and goods were traded. One can imagine the beautiful aromas of the recipes in this cookbook before cooking them: Venetian Chicken with Almonds and Dates, Sri Lankan Pumpkin Curry, Nutmeg Jam, etc. Various exotic spices from the Far East have enhanced our food flavors for hundreds of years and also have been used as incense, aphrodisiacs, to carry prayers to the heavens and in medicinal tonics and teas. Very enjoyable!
March 2, 2022
This is a beautiful book. It is a mixture of history, geography and recipes. It covers lots of different spices, not just nutmeg, is beautifully illustrated, and each spice and region has been covered.
I really enjoyed it, and it is the sort of book that makes a great present.
I really enjoyed it, and it is the sort of book that makes a great present.
April 22, 2022
It was an informative, interesting, and useful read as I like using spices when cooking or preparing conctions.
There's a lot of information, recipes, and it well written.
Highly recommended.
Many thanks to the publisher and Netgalley for this ARC, all opinions are mine
There's a lot of information, recipes, and it well written.
Highly recommended.
Many thanks to the publisher and Netgalley for this ARC, all opinions are mine
October 10, 2022
A beautifully produced book that takes the reader on a culinary journey from the Spice Islands in the east across to Venice in the west, north to Mongolia and south to the Horn of Africa, focusing on spices. I liked the tips on using and combining spices in dishes, and the Timeline.
September 15, 2023
Such an interesting book that details the world's history of spice, including discovery, trading and use. Interspersed are recipes from around the globe that make good use of the spices. I've got quite a few of the recipes marked to try.
August 25, 2022
This exquisite book is the best you'll find. Gorgeous photos throughout, fascinating spice history, and amazing recipes. The whole package.
October 21, 2022
This work-of-art-out-of-this-world-treasure-trove of a book is THE book I want to buy for myself this year ❤️.
November 28, 2022
Truly fascinating! Both a history book and a cookbook, I enjoy learning about the spice origins and historical trade framed around different dishes developed all along the trade routes. Delicious.
December 27, 2022
I want this beautiful book in my own library!
December 29, 2022
This one has climbed onto my favourite of favourites list. It might be a cookbook, but is a story book first. Beautifully told, beautifully illustrated.
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