Caraway Seed Cookies with Dulce de Leche
The flavor of the caraway seed from Ecuador is more pungent than anise and dill with a fruity aftertatste, not like the North African types, which are milder. These cookies are divine alone or drizzled with dulce de leche
There are a lot of cookbooks out there. Too many of them come from expected sources and feature too many of the same recipes highlighting whatever ingredient du jour is making the Iron Chef circuit.
I tend to skip right past those books when I am choosing a cookbook to bring to you here. Thatâ€™s because I love the cultural aspects of food and cooking as much as I do the eating! There is so much to learn about other parts of the world and other peopleâ€™s lives and food is a great avenue towards understanding other cultures.
These are the reasons I was drawn to this book, Nirmalaâ€™s Edible Diary. This book is satisfying to me on many levels. It is colorful and simply laid out. There are (almost) enough great photos of interesting dishes and beautiful places to keep me glued to this book for long stretches of reading pleasure.
What makes this book special though is the adventurous spirit that weaves itâ€™s way through the pages. The author herself, Nirmala Narine, personifies that spirit.