Award-winning writer Eleanor Ford's recipes and stories explore how centuries of spice trading and cultural diffusion changed the world's cuisine. A unique and enlightening guide to cooking with spice, the book looks at their flavour profiles and how they can be used, combined and layered - how some bring sweetness, others fragrance, heat, pungency, sourness or earthiness. There are 80 spice-infused recipes in this collection following the trails of ancient maritime trade through Indonesia, Malaysia, China, Vietnam, Thailand, Sri Lanka, India, Iran and the Emirates. Eleanor combines historical research with a travel writer's eye and a cook's nose for a memorable recipe. Interwoven are 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.

Winner of the Guild of Food Writers Food and Travel Award 2017 "This is a book to delight food lovers, travel hounds and history buffs alike." The Telegraph "As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes" New York Times "A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes." LA Times "I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!" Sabrina Ghayour Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups-Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish-along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks, and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote, and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.

A spaceship? A pair of butterfly wings or even a dinosaur? Anything’s possible with cardboard!Unleash your family's imagination and enjoy endless hours of creative fun with the wonderful craft projects that all start with the humble cardboard box. Adventures in Cardboard features 16 upcycled craft projects for the entire family to create and play! In a world of finite resources and growing consumption, we want to encourage the creative use of simple, recycled materials, like the humble cardboard box, to create play. Encouraging our little ones to re-purpose what they already have is not only great for our planet, it also requires creative thinking to see new possibilities beyond the original purpose, helping our children become the resourceful inventors of the future. WHAT'S INSIDE THE BOOK? 16 PROJECT IDEAS to make, using cardboard boxes, including rockets, a huge marble run, cubby houses, dress-up costumes, a city, cars and lots more. Inspiration for making a creative space at home for your little ones. A list of basic craft supplies to build your craft cupboard. Ideas for using household RECYCLING and SUSTAINABLE crafting tips. Simple building technique ideas for creating with cardboard. The activity ideas in the book can be adapted to suit different age children from 3yrs to 9yrs.

AN ENCHANTING COOKBOOK FULL OF INDONESIAN RECIPES

Recreate the magic of Indonesian cuisine at home: Fire Islands is a cookbook for those who love to travel, and for those who have visited Indonesia and have fallen in love with incredible flavours of Indonesian food. Perfect for fans of books such as Yotam Ottolenghi's Jerusalem, or Sabrina Ghayour's Sirocco.

EXQUISITE INDONESIAN FLAVOURS: Bali is one of the most popular tourist destinations in the Indonesian archipelago and few fail to fall in love with the steep verdant rice terraces, the ancient rainforest, and the exotic flavoursome dishes. In Fire Islands, the award-winning cookbook author Eleanor Ford (Samarkand, 2016) gives a personal, intimate portrait of a country and its cooking, from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Eleanor's recipes will transport you to the bustling streets of Indonesia, where chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. Shared feasts of creamy coconut curries, stir-fries and spiced rice enjoyed in Indonesian homes will fill your kitchen with the aroma of ginger, tamarind, lemongrass and lime…

Eleanor's recipes are the culmination of her extensive travels around Indonesia. They include:

- Sweetcorn fritters

- Glazed prawn sate

- Coconut milk chicken

- Lamb shank red curry

- Sweet and spicy mushroom tongseng

- Fiery Sulawesi pork ribs

- Steamed fish parcels with lemon basil

- Nasi Goreng

- And, Black rice pudding with salted coconut cream

Winner of the Kerb Food and Drink Travel Book of the Year and the Guild of Food Writers International or Regional Cookbook Award! From acclaimed food writer and world traveler Eleanor Ford comes a vibrant collection of 100 mouthwatering recipes for Indonesian cuisine--from the refined cooking of Java to the spicy heart of Sumatra and the festival foods of Bali. Indonesian food is the hidden treasure of South East Asian cookery, waiting to be uncovered, and this wondrous cookbook opens an unexplored culinary region to food lovers and travellers. It is an unprecedented culinary celebration of Indonesia, the world's largest archipelago--a land rich with tropical rainforests, smoking volcanoes, and silver sand beaches that was also the beating heart of the spice trade. Today its unforgettable dishes are a celebration of rice and spice--homegrown clove and nutmeg, ginger and chilly, coconut, turmeric, peanuts, and more. Through delightful, easy-to-follow text and instructions, Fire Islands reveals how to set up an Indonesian kitchen and how to create one hundred authentic Indonesian recipes--everything from crunchy snacks and street food to sweet and sticky rice dishes, spicy noodles, fragrant sauces, tangy broths, rich drinks, and much more. This bright, beautifully designed package has mouthwatering photographs of the dishes throughout coupled with original images from the lush, food paradise.

Winner of the Guild of Food Writers Food and Travel Award 2017 'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph 'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times 'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times 'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina Ghayour Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.