{"id":2690,"date":"2023-07-26T15:50:17","date_gmt":"2023-07-26T20:50:17","guid":{"rendered":"https:\/\/apollopublishers.com\/?page_id=2690"},"modified":"2024-05-17T09:20:52","modified_gmt":"2024-05-17T14:20:52","slug":"nutmeg-trail","status":"publish","type":"page","link":"https:\/\/apollopublishers.com\/index.php\/nutmeg-trail\/","title":{"rendered":"Nutmeg Trail"},"content":{"rendered":"

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\"\" <\/div>
Look Inside<\/h6> <\/figcaption> <\/figure><\/a><\/div>[vc_column_text]<\/p>\n
Format<\/span>
\nHardcover<\/h6>\n
Price<\/span>
\n$40<\/h6>\n
Publication Date<\/span>
\nMay 24, 2022<\/h6>\n
ISBN<\/span>
\n9781954641143<\/h6>\n
Page Count<\/span>
\n256<\/h6>\n
Trim Size<\/span>
\n7.5 X 9.5 inches<\/h6>\n
Color<\/span>
\n300 4-color photographs and illustrations<\/h6>\n

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The Nutmeg Trail<\/span><\/h3>\n

Recipes and Stories Along the Ancient Spice Routes<\/span><\/h4>\n
by Eleanor Ford<\/span><\/h5>\n

 <\/p>\n

Through 80 spice-infused recipes, spectacular images, and a culinary journey along the ancient spice trail, Eleanor Ford reveals how spice trading and cultural diffusion changed the world’s cuisine and how to best enjoy spices in your own home.<\/strong><\/p>\n

In this richly illustrated volume, Ford uses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices\u2013from cardamom to cinnamon, ginger to sumac\u2013and provides fascinating insights such as how nutmeg unites the spice blends Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat, lending its bittersweet, fragrant warmth to them all.<\/p>\n

This unparalleled guide also provides flavorful recipes for entrees, appetizers, side dishes, and more, enabling readers to make a divine garlic clove vegetable curry, jasmine tea-smoked chicken, Indonesian seafood gulai, and other delights, as well as staple spice mixtures to have on hand. The result will enable you to stock up and to have a home kitchen rich in international flavor and fragrance.[\/vc_column_text][vc_column_text]<\/p>\n

About the Author<\/span><\/h4>\n

\"\"Eleanor Ford<\/strong> is an award-winning food writer whose cookbooks have established her as one of the foremost guides to global cuisine. Her book The Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routes<\/em> (Apollo Publishers) was featured in the New York Times<\/em>, listed for the Art of Eating prize, a finalist for a Foreword Review Award, and the recipient of two Gourmand World Cookbook Awards, as was her previous book\u00a0Fire Islands: Recipes from Indonesia\u00a0<\/em>(Apollo Publishers), which also won the Best International or Regional Cookbook award at the 2020 Guild of Food Writers Awards and the Food and Drink Travel Book of the Year award at the 2020 Edward Stanford Travel Writing Awards. She is also the coauthor of Samarkand: Recipes & Stories from Central Asia and the Caucasus<\/em>, which was named a book of the year by\u00a0The Guardian<\/em>\u00a0and Food52\u2019s Piglet Tournament of Cookbooks and awarded a Food and Travel Prize by the Guild of Food Writers. An accomplished lecturer, Eleanor has presented widely on spice, including at the 92nd<\/sup> Street Y and The Smithsonian. Eleanor lives in London, England.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row section_type=”fullwidth-element” bg_type=”color” header_feature=”yes” footer_feature=”yes” font_color=”#000000″ bg_color=”#c9def8″][vc_column]

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Praise for Eleanor Ford<\/h3>\n

[\/vc_column_text][vc_column_text]\u201cEleanor Ford\u2019s passion shines through her beautiful and picturesque writing.\u201d \u2014Guild of Food Writers Awards<\/strong>[\/vc_column_text][vc_column_text]<\/p>\n

Praise for A Whisper of Cardamom<\/em><\/h3>\n

[\/vc_column_text][vc_column_text]\u201cRecently, I suffered a bout of cinnamon fatigue. It was \u2026 Eleanor Ford who cured me with her new cookbook, A Whisper of Cardamom<\/em>, in which she explores the sweet side of spices. She offers anyone who loves cinnamon new ways to use it and those who share my malaise aromatics they can try in its stead.\u201d \u2014The Washington Post<\/em><\/strong><\/p>\n

\u201cEleanor Ford is an inspiring teacher, and it\u2019s a joy to progress through her lessons in these pages.\u201d \u2014Nigella Lawson<\/strong>[\/vc_column_text][vc_column_text]<\/p>\n

Praise for The Nutmeg Trail
\n<\/em><\/h3>\n

[\/vc_column_text][vc_column_text]*Winner of two Gourmand World Cookbook Awards*<\/strong>
\n*Best International or Regional Cookbook, Guild of Food Writers*<\/strong><\/p>\n

\u201cWhat a deep dive this is into the world of spice. . . . And then the recipes! Recipes which allow the reader to travel from Asia to the Middle East along the spice route, taking in so much flavor and so much context on the way.\u201d \u2014Yotam Ottolenghi<\/strong><\/p>\n

\u201cThe Nutmeg Trail: Recipes and Stories Along the Ancient Spice Routes<\/em> . . . peels back layers of history\u2014spice by spice, starting with nutmeg\u2014from the many seasonings that have elevated food since antiquity. . . . Spices shine in recipes like Keralan black pepper chicken, and superb green peppercorn asparagus.\u201d \u2014The New York Times<\/em><\/b><\/p>\n

\u201cA transportive blend of stories and meals that are as enlightening as they are piquant.\u201d \u2014Publishers Weekly\u00a0<\/em> \u2730STARRED REVIEW \u2730<\/b><\/p>\n

\u201cEleanor Ford is a cook and a historian, a culinary detective, and, as she says, a gastronomic archaeologist. What a deep dive this is into the world of spice. It\u2019s a deep dive, a culinary history, a spice library, anatomy, and miscellany. And then the recipes! Recipes which allow the reader to travel from Asia to the Middle East along the spice route, taking in so much flavor and so much context on the way. It\u2019s the green coconut hot sauce from Somalia first up for me, followed by the green peppercorn asparagus from Thailand.\u201d\u00a0\u2014Yotam Ottolenghi, chef, restaurateur, and author of Plenty<\/em>, Jerusalem: A Cookbook<\/em>, and Ottolenghi Simple<\/em><\/b><\/p>\n

\u201cCapable of transporting readers to tables around the world from their own kitchens.\u201d \u2014USA Today<\/i>, selected as a top summer 2022 cookbook<\/b><\/p>\n

\u201cPacked with fascinating history, stylish photography, useful guidelines and recipe descriptions as mouthwatering as the dishes themselves,\u00a0The<\/em>\u00a0Nutmeg Trail<\/em> is an international cookbook you\u2019ll want to savor.\u201d \u2014BookTrib<\/b><\/p>\n

\u201cA fascinating, transporting read, packed full of intriguing recipes I can\u2019t wait to try.\u201d\u00a0\u2014Felicity Cloake, food writer for The Guardian<\/em> and New Statesman<\/em>, and author<\/b><\/p>\n

\u201cA fragrant, intoxicating, and mesmerizing voyage into the history and global spread of spice. With recipes every bit as delectable as the prose.\u201d\u00a0\u2014Tom Parker Bowles, food writer and author of The Year of Eating Dangerously<\/em><\/b><\/p>\n

\u201cThe Nutmeg Trail\u00a0<\/em>offers a historical account of the spice trade with invaluable advice on the use of culinary spices\u2014how to prepare and combine them, when to introduce them, and what delights to expect.\u00a0Mouthwatering.\u201d\u00a0\u2014John Keay, historian and author of India: A History<\/em> and China: A History<\/em><\/b><\/p>\n

\u201cIn\u00a0The Nutmeg Trail<\/em>, Eleanor Ford takes us on a mouthwatering culinary voyage to the fabled \u2018spiceries,\u2019 those semi-mystical islands of the East Indies. A heady blend of history, adventure, and deliciously authentic recipes, this book will make you hungry!\u201d\u00a0\u2014Giles Milton, author of Churchill\u2019s Ministry of Ungentlemanly Warfare <\/em>and Nathaniel\u2019s Nutmeg<\/em><\/b><\/p>\n

\u201cA fascinating and evocative journey along the spice routes, the \u2018central nervous system of the world.\u2019 The author\u2019s blend of history, geography, taxonomy, and enticing recipes offers a fresh look at these small, potent ingredients that bring magic to our kitchens.\u201d\u00a0\u2014Fuchsia Dunlop, author of\u00a0The Food of Sichuan<\/em><\/b><\/p>\n

\u201cI am completely enraptured with The Nutmeg Trail<\/em>. It is the perfect balance of being fascinating and mouthwatering at the same time.\u201d\u00a0\u2014Georgina Hayden, author of\u00a0Taverna<\/em><\/b><\/p>\n

\u201cA tantalizing treatise on the intoxicating world of spice. Eleanor has coupled essays on the history and cultural significance of spices with very enticing recipes. I cannot wait to read, meander, and cook my way along the ancient spice routes that Eleanor has so cleverly traced in this beautiful book.\u201d \u2014Helen Goh, recipe columnist\u00a0<\/b><\/p>\n

\u201cThe eclectic collection of recipes from across the world will make the reader want to head straight into the kitchen to conjure up heady meals to share with their family and friends.\u201d\u00a0\u2014Anissa Helou, author of\u00a0Feast: Food of the Islamic World<\/em><\/b><\/p>\n

\u201cEleanor Ford\u2019s enticing cookbook The Nutmeg Trail<\/em> explores the global history and use of spices\u2014not just in cuisine, but in medicinal remedies, incense, and aphrodisiacs. With instructive photographs and charming graphics, as of tigers prowling alongside cinnamon sticks, The Nutmeg Trail<\/em> is a heady, informative trip through the realms of spices and time.\u201d \u2014Foreword Reviews<\/em><\/b><\/p>\n

\u201cA charming read from beginning to end. . . . a remarkable book perfect for anyone who loves the culinary arts and cooking, anthropology, history, and travel. The Nutmeg Trail<\/em> invites readers into an ancient and exotic era that changed the course of history and the food of today.\u201d \u2014Culinary Historians of Canada<\/b>[\/vc_column_text][vc_column_text]<\/p>\n

Praise for Fire Islands
\n<\/em><\/h3>\n

[\/vc_column_text][vc_column_text]<\/p>\n

\n

*Winner of the Kerb Food and Drink Travel Book of the Year and the Guild of Food Writers’s Maple International or Regional Cookbook Award*<\/strong><\/p>\n

\u201cA spirited and flavorful roundup of 100 recipes culled from Java, Sumatra, and elsewhere within the world’s largest archipelago.\u201d\u00a0\u2014Publishers Weekly<\/b><\/i><\/p>\n

\u201cThis book has real spirit, bold flavors, and beautiful words to boot. In short: it has it all.\u201d \u2014Meera Sodha<\/b>, author of East<\/i>, Made in India<\/i>, and Fresh India<\/i><\/p>\n

\u201cThis book is a great pick…a dazzling primer to Indonesian cuisine.\u201d \u2014Tara\u2019s Multicultural Table<\/b><\/p>\n

\u201cFire Islands: Recipes from Indonesia<\/em> isn\u2019t just a cookbook, it\u2019s a cultural immersion with lessons on how to capture and balance the bold, complex flavours of Indonesian cuisine.\u201d \u2014The Vancouver Sun<\/b><\/em><\/div>\n

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EXCERPT FROM THE BOOK:<\/h3>\n

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Also from Apollo Publishers:<\/h4>\n

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\"\"<\/a><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row section_type=”fullwidth-element” bg_type=”color” header_feature=”yes” footer_feature=”yes” bg_color=”#c9def8″][vc_column][vc_row_inner css=”.vc_custom_1682519011083{margin-top: 40px !important;margin-right: 7% !important;margin-bottom: 40px !important;margin-left: 7% !important;padding-top: 40px !important;padding-right: 40px !important;padding-bottom: 40px !important;padding-left: 40px !important;background-color: rgba(255,255,255,0.96) !important;*background-color: rgb(255,255,255) !important;}”][vc_column_inner width=”1\/4″ tablet_width=”1-2″ tablet_sm_width=”1″ css=”.vc_custom_1682364795159{padding-right: 40px !important;}”][vc_empty_space height=”90px”][vc_column_text] Format Hardcover Price $40 Publication Date May 24, 2022 ISBN 9781954641143 Page Count 256 Trim Size 7.5 X 9.5 inches Color […]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2690","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages\/2690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/comments?post=2690"}],"version-history":[{"count":6,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages\/2690\/revisions"}],"predecessor-version":[{"id":3465,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages\/2690\/revisions\/3465"}],"wp:attachment":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/media?parent=2690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}