Recipes from Where Flavor Was Born

Where Flavor is Born by Andreas Viestad

This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 recipes, a glossary of spices, source list, and unforgettable color photographs document the people, places, and best of all the irresistible cuisine at every stop on the journey. Where Flavor Was Born brings the exotic flavors and cultures of the Indian Ocean into the home kitchen.

Persian Rice Pilaf

Persian Rice Pilaf

Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

  • (2)
  • 40 M
  • 1 H
  • 6
White ramekin with a baked almond custard in a pastry shell, sliced almonds on top

Baked Almond Custard with Cinnamon

Hailing from Egypt, this cinnamon-tinged custard is speckled with almonds and pistachios and sits on a raft of puff pastry. Elegant and surprisingly easy.

  • Quick Glance
  • 25 M
  • 50 M
  • 0