Cradle Of Flavor: Home Cooking From The Spice Islands Of Indonesia, Malaysia, And Singapore

Oseland offers readers home cooking from the Spice Islands of Indonesia, the Nyonya dishes of Singapore and Malaysia, and the fiery specialties of West Sumatra and Java. Includes a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients needed and where and how to buy them. color photographs; 3 maps.

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.