James Oseland

Read about the book in the New York Times Magazine

“I cannot remember ever being more excited to work from a cookbook. James Oseland introduces an enchanting cuisine, a world of new flavors and traditions with passion, depth, charm and wisdom. He tucks little gems on every page—stories, histories, techniques, ingredients, combinations. He is with you every step of the way on every recipe, advising on what to look for, and why. I’ve been cooking for over 30 years and am proud to say I hung on his every word as I pounced on these recipes. Everyone who loves cooking—or food!—should buy this book.”
—Judy Rogers, author of The Zuni Cafe Cookbook

“James Oseland has had the incredible good fortune of traveling Southeast Asia and exploring its vast culinary offerings and traditions. With evocative stories and clear, thorough recipes that everyone can (and should!) attempt, Cradle of Flavor helps bring the sights, aromas and flavors of Southeast Asia back to your own kitchen.
—Ming Tsai, chef/owner, Blue Ginger

The editors of the Saveur, the award-winning food magazine, have always believed that home cooking is the cornerstone of great cuisine: no matter where on Earth home happens to be.  Bold, straightforward flavors, simple techniques and honest ingredients—these are the building blocks of our most soul-satisfying meals. In this extraordinary, beautifully illustrated volume, Saveur editor-in-chief James Oseland has brought together a rich compendium of more than a hundred of the world’s most beloved home-style dishes and drinks, from regional American classics like Texas-style barbecued brisket and luscious New York cheesecake to authentic renditions of other countries’ cherished specialties: Thai tom yum goong soup, Mexican chiles rellenos, a rustic tomato tart, Hungarian chicken paprikash with made-from-stratch dumplings and much more. Most require just a few readily available ingredients, and virtually all are easy to make. Accompanied by first-person stories from some of Saveur’s most acclaimed writers, as well as helpful ingredient glossaries, the recipes in this book demonstrate how marvelously eclectic the world’s notion of comfort food has become.