Over a few years the use and evolution of spices grew to become a topic of fascination and examine for Eleanor Ford, a London-based meals author who has lived in Indonesia and Hong Kong. A end result isn’t solely her huge assortment of spices, but additionally a brand new, colourful cookbook, “The Nutmeg Path: Recipes and Tales Alongside the Historical Spice Routes.” It peels again layers of historical past — spice by spice, beginning with nutmeg — from the various seasonings which have elevated meals since antiquity. Spice routes, commerce and colonialism determine importantly within the textual content. Ms. Ford offers taste profiles and origins of spices, and decodes traditional blends with a give attention to the Center East, Asia and a snippet of Africa; she omits French vadouvan and quatre-épices. Spices shine in recipes like Keralan black pepper hen, and excellent inexperienced peppercorn asparagus. Glossaries, charts and maps categorize spices all through.
“The Nutmeg Path: Recipes and Tales Alongside the Historical Spice Routes” (Apollo Publishers, $40).
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