This fabulous book brings together 500 aromatic recipes, from appetizers through main courses and desserts, all of which are inspired by the heat and taste of the world's spices. The book includes recipes from India, the Far East, the Caribbean and the African continent, as well as classic spice-infused dishes from Jewish and Arabic traditions. There are soups and snacks, fiery fish and shellfish dishes, fragrant poultry and meat recipes, tangy vegetarian main courses, piquant salads, vegetable side dishes, and spice-drenched sweet cakes and desserts. With over 500 photographs and step-by-step instructions, this book is an irresistible resource for lovers of spicy food.

This is a vibrant collection of dishes from far-flung countries, to liven up your menus and awaken your taste buds, including recipes from Morocco, Malaysia and the Middle East, and spicy dishes from China, India and Japan. It contains all the hot and spicy ingredients, including horseradish, harissa, wasabi, mustard, chillies, lemon grass, lime leaves, cinnamon, cumin, coriander, turmeric, fennel, nutmeg, paprika, and five-spice powder. Recipe ideas include spicy soups, appetizers and light meals, fiery fish and shellfish, piquant chicken and poultry, sizzling meat and game, satisfying side dishes and accompaniments, rice and noodles, and desserts, bakes and drinks. Each recipe has clear step-by-step instructions and complete nutritional information, and there are beautiful photographs of the finished dishes. This attractive volume brings together 300 hot and spicy recipes from the world's spiciest cuisines, including dishes from the Middle East, North Africa, the Caribbean, South-east Asia and Korea. The recipes in this book show you how to make the most of wonderful, zingy ingredients. The collection includes Spicy Malaysian Chicken Soup, Piri-piri Prawns with Aioli, Moroccan Spiced Duck Legs with Cinnamon and Quince, Marinated Korean Beef, Bombay Potatoes, Spiced Louisiana Rice, and Golden Ginger Macaroons. With around 300 beautiful colour photographs and tried and tested recipes shown in a clear easy-to-follow format, this inspirational book is the essential guide for those who like their food with a kick.

This is a sizzling collection of fiery chicken and poultry recipes with over 140 colour photographs. It contains more than 140 tongue-tingling recipes for all occasions, from spicy soups, snacks, stir-fries and grills to searing curries, aromatic roasts, and fragrant rice and pasta dishes. It features classic hot recipes, such as Chicken Satay with Peanut Sauce and Chicken Tikka, as well as more unusual spiced dishes such as Moroccan Harissa-spiced Roast Chicken and Khara Masala Balti Chicken. You can tour the exciting world of spices with tempting poultry recipes that conjure up the authentic flavours of Mexico, North Africa, the Caribbean, India, China and South-east Asia. This is the book for lovers of fiery food. With more than 140 tastebud-tingling recipes from around the world, it demonstrates the wonderful range of spices that can be used to enliven poultry and duck. Here you'll find every kind of dish and inspiration for all occasions. An essential guide to spices and flavourings is also included, plus step-by-step techniques for grinding whole spices, preparing ingredients and making your own authentic curry pastes and garam masala. With its easily accessible text, colour photographs and a mouthwatering selection of recipes, this book is ideal for every adventurous cook.

This title features more than 100 of the hottest recipes from around the globe. It includes an invaluable photographic guide to the different types of chilies found throughout the world. It also includes dishes that range from piquant Mexican salsas, spicy Thai Salads, searingly hot Malaysian curries, and gumbos from the southern states of America. It contains a unique heat scale for each type of chili pepper, and tips and hints on how to prepare and cook them. It is divided into five fiery main chapters, including soups and starters, salads and side dishes, main meals, vegetarian main meals, and salsas. Each recipe is beautifully photographed and has easy-to-follow step-by-step instructions. Whether mild and subtle, full of flavour or mouth-searingly hot, chilies are loved throughout the world and feature in traditional dishes from many different cuisines. This bright, colourful book provides essential information and recipes for chili lovers everywhere. It offers useful preparation and cooking techniques and a guide to combining your favourite chilies and spices. The superb recipe selection draws on spicy dishes from the Americas, Europe, Africa and Asia. Each recipe is photographed in full colour, with easy-to-follow illustrated instructions that will ensure a great result every time. Whether you prefer your chilies hot or mild, this fabulous book is sure to provide the perfect recipe.

This is one of the all-time classic gardening bestsellers with over 350 varieties of herb to grow and over 200 delicious and inventive recipes. It is a spread-by-spread reference work bringing together all aspects of an individual herb - history and folklore, species to grow and cosmetic, medicinal and culinary uses. Chapters on propagation, harvesting and making herb oils are complemented with ideas for 10 different designs for herb gardens and a yearly calendar. Accurate colour photography means that identification for the reader is simple as well as making the book a glorious companion - the only book on the subject the reader will ever need.

This title features hot and spicy dishes from around the world: 150 delicious recipes shown in 250 sizzling photographs. You can enjoy the best of chilli-hot food with this collection of inspiring recipes for soups, broths, dips, salsas, appetizers, snacks, main meals, vegetarian dishes and salads. It features a delectable selection of fiery recipes from all over the globe, including soups such as Spicy Chicken Broth, tasty bites such as Hot and Spicy Plantain Snacks, and a sizzling range of main dishes from Spicy Seafood Satay to the classic Chilli con Carne. It includes a fully illustrated reference section describes the range of chillies available, and provides hints and tips on preparation and cooking techniques. Chillies are used all over the world in many different cuisines to add piquancy and interest to the simplest of dishes - whether mild and subtle, or mouth-searingly hot. Fresh and contemporary, this beautiful book is filled with 150 easy-to-make, chilli-hot recipes from around the globe. The collection features red-hot classics such as Salsa Verde, Spicy Tandoori Chicken and Chilli Beef Enchiladas, as well as lesser-known fiery dishes such as Wild Boar Cacciatora, Chilli-stuffed Squid and Spicy Pumpkin and Beef Stew. The book features a guide to the varieties of chilli available and helps you to plan a healthy diet while enjoying this wonderful cuisine.

Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as developed or adapted by an ancient community of Jews who landed there 2000 years ago. These Jews are called Cochinis and most of them live today in Israel. Spices, especially the 3 Cs - cardamom, cinnamon and cumin - along with coconut, coriander and pepper dominate their cooking. The book contains plenty of fascinating historical notes along with the recipes. This book on Cochini Jewish cooking is the first of its kind in the world.

Tandoori Chicken Bites, Vegetable Koftas, Samosas, Chapatis and Mango Chutney - if these are all dishes that you'd love to be able to cook and eat at home, the Easy Indian Cookbook is for you. Aimed at cooks new to the ingredients and techniques used in Indian cookery, this book takes you, step by step, through the processes involved in creating delicious, aromatic Indian dishes. Each recipe is divided into clear stages and techniques to enable you to master this colourful and exotic cuisine - and realize that making the perfect biryani is as simple as stirring the ingredients together in a pan. The book opens by introducing you to the world of Indian cooking, explaining the ingredients, methods and basic preparations such as spices, chutneys, breads and rice. The clear chapters give you delicious recipes for snacks and starters; vegetarian, poultry, meat, fish and shellfish main dishes; side dishes; and simple yet exotic sweets. Try Fenugreek Flatbreads, Paneer with Peas, Prawns with Hot-and-Sour Curry or Cardamom Ice Cream. Finally, a cross-referenced collection of 12 menu plans, showing mouthwatering meals for lunches and dinners, whether you want a warming curry to see you through a chilly winter evening or a sumptuous feast for friends and family. With clear instructions, beautiful finished-dish photographs and invaluable tips throughout, the Easy Indian Cookbook is the one-stop Indian cookbook for beginners.