Chillies can become an obsession. The reward gained from cultivating a single plant can urge us to fill a greenhouse with them; or that initial taste of something hot can lead to a larder full of spice. This is a follow-up to the book 'Growing Chillies', but it isn't just a recipe book for chilli growers. It is a guide for all chilli enthusiasts who are looking for interesting ways to make the most of their passion. Sections include: Specific chillies and their uses; fresh, dried, smoked or powdered How to dry, pickle and smoke your own chillies Make your own sauces Over 50 tasty chilli recipes from hot sauces to desserts The author draws on his experience in commercial production of fresh, dried and smoked chillies to share invaluable advice on their uses in over 50 delicious recipes. If you think a book all about chillies will blow your socks off, think again, many recipes take advantage of the subtle and diverse range of flavours, as well as the heat.

The new edition of the IACP-award-winning book on spice.

Cooks everywhere use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices.

This expanded and completely revised new edition is the culmination of Ian Hemphill's lifelong experience in the spice industry. It is a fascinating and authoritative guide. Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavors previously found only at internationally inspired restaurants. He provides the "inside story" based on his extensive experience in this ancient and stimulating industry.

The third edition features 6 new spice entries (for a total of 97), 102 new recipes, 33 new curry spice blends and 17 new spice blends. There is also a new and fascinating section, "Travels in the Spice Trade," that includes his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with full color throughout.

All the entries are listed alphabetically with a detailed color photo of every herb and spice. There are also comprehensive and handy storage suggestions with details for every herb and spice. A full-circle culinary experience in the world of herbs and spices, this new edition is still the definitive reference in its field.

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.

This title includes sizzling recipes to fire up your cooking and wake up your tastebuds. Here's how to put the zest into your cooking with red hot spice-filled recipes for all occasions. You can discover an exciting new world of tongue-teasing tastes. It offers a fiery collection of 30 recipes from around the globe, with step-by-step techniques and photos throughout. It features classic hot recipes such as Chilli Con Carne, salsas and Chicken Vindaloo, as well as ideas for using spices in new and inspiring ways. How to make the most of spices in appetizers, soups, fish, poultry, meat and vegetarian dishes, as well as a useful spice checklist. In all their forms, spices lend richness, heat and complexity to every food imaginable. From the sun-drenched Caribbean to the bustling food stalls of Thailand, 'hot and spicy' defines good eating for millions of people. Within the pages of this book, you will find an exhilarating collection of recipes from every corner of the world, from the fiery heat of Jamaican Spiced Cod Steaks, to the eye-watering North African Vegetable Couscous with Saffron & Harissa. Every dish is shown step-by-step, so it is easy to achieve perfect results. With 30 recipes and 100 vibrant photographs, this sizzling collection will delight everyone who loves tasty food.

The cook's guide to flavourful and aromatic ingredients.

The UK's leading gardening publisher brings you a horticultural handbook to fulfil your every need and seed! Get your gardening gloves on and join the green-fingered journey to growing herbs successfully at home. A must-have volume for first-time gardeners, Grow Herbs has tonnes of tips and tricks to sow, grow, plant and propagate a diverse range of herbs, from parsley to peppermint, bay leaves to basil, this grower's guide truly has it all! With passion in every page, you can enjoy: -A jargon-free practical guide to harvesting home-grown herbs -Easy to follow step-by-step instructions of fundamental gardening techniques -Exploration of popular herbs as well as lesser-known options A recent study suggests 38% of British adults use their gardens to grow herbs and vegetables. But with the ever-growing pressure of balancing family life with a career, a lot of today's green-fingered gardeners simply lack time for growing herbs. We believe it's time to change that! Whatever your horticultural hopes may be, award-winning author Stephanie Mahon brings you a herb-growing guide that is sure to shape first-time gardeners like never before, full of top tips to help your garden thrive! An ideal gift for first-time gardeners, budding botanists or the green-fingered lover in your life, make sure to get those gardening gloves on, and join the journey today! At DK, we believe in the power of discovery. If you like Grow Herbs, why not try the other titles in our Grow series? Learn how to brighten your garden all year round with Grow Bulbs, enjoy a no-fuss guide to container gardening with Grow Containers or minimise garden waste with Grow Eco-Gardening. Ready, set, let's grow!

This is a delicious collection of over 90 classic and contemporary recipes using spices from around the world, shown in 300 step-by-step photographs. It features delicious recipes that will transform any meal into a taste sensation. It contains a classic and contemporary selection of recipes for soups and appetizers, fish and shellfish dishes, main meals, salads, side dishes, desserts, bread, cakes and preserves using aromatic, colorful and fiery spices from around the world. Choose from over 90 tasty recipes, each with step-by-step instructions for perfect results. It also offers useful advice on choosing, preparing, storing and mixing spices. Whether you wish to impress your guests with enticing soups and main courses, or want to introduce some different meals for the family, spices combine naturally with both sweet and savoury dishes; here you will find an excellent range of vegetable dishes and salads, and a spiced selection of pizza, pasta and grain recipes. In addition, try the tasty preserves and chutneys and enjoy a variety of subtly spiced breads, buns, cakes and biscuits. With over 90 step-by-step recipes to choose from, "Cooking With Spices" will bring color fragrance and flavour to every meal.

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

If you have decided you want to be vegan, where do you start?

Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety?

And if you are already vegan but looking for inspiration, are there simple principles to help you come up with your own dishes?

Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.

Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Traveling along four prominent trade routes - the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate) - Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict - Arabs and Jews - have spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future.

From quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist.

Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. This is the perfect cook book for summer.

Discover simple and speedy recipes that work for every day such as: Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese Straws.

- 'We absolutely love Grace's food. Everything she cooks is so colourful and vibrant!' - BOSH 'Food as colourful as it is delicious. I want to cook it all.' - Anna Jones 'Life-changing curry.' - Time Out - Over 100 fresh, plant-powered takes on all your curry house favourites. Make all the curry house dishes you love, packed with vibrant colourful ingredients and incredible flavour. Learn how to cook the classics BUT with one twist - they are all vegan. This is easy, everyday food that delivers big flavour. Perfect for a quick midweek supper, or a weekend feast with friends, curry night just got easier and even more delicious. CURRIES including: Cashew & Coconut Korma Wild Mushroom Palak Gosht Aubergine Malai DHAL including: Tarka Dhal 15-Minute One-Pot Dhal Makhani Dhal GRAINS & BREADS including: Indian Fried Rice Three-Grain Pilau Naan STREET SNACKS including: Onion Bhaji Seasonal Veg Pakora Chana Chaat SIDES including: Bombay Potatoes Tandoori Cauli Steaks Crispy Tofu 'Paneer' PICKLES & CHUTNEYS including: Mango & Apricot Chutney Pickled Garlic Coriander and Coconut Chutney DRINKS including: Masala Chai Mango Lassi Spiced Indian Lemonade

Say goodbye to the takeaway and master the art of curry yourself with this collection of recipes from bestselling author and curry expert Madhur Jaffrey: 175 clear, accessible and simple recipes guaranteed to make your mouth water! Beautifully written and fully illustrated with stunning photography, this is cookbook that you'll reach for time and time again. 'A true classic - fresh, intelligent and simply scrumptious' -- ***** Reader review 'Transforms Indian food into something relatively speedy to prepare at home' -- ***** Reader review 'Jaffrey is my 'go to' if I want something Indian and tasty' -- ***** Reader review 'This is definitely one of our best/favourite cookery books' -- ***** Reader review 'This is our go to recipe book for all Indian food' -- ***** Reader review 'Clear, concise recipes. Curry Easy is exactly what it says' -- ***** Reader review ******************************************************************************************************* In this delicious collection of recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and a spicy dip with beans (canned of course), cumin, chillies and lime.... Whether you are cooking curry for the first time or have plenty of culinary experience and are looking for quick and easy recipe ideas, Madhur Jaffrey brings you all the tastes of India with the minimum of work - it really is Curry Easy!

Weber Hot & Spicy is a straightforward guide to cooking mouth-wateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai fire and washed down by our favourite cold beverage.

Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices.

But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing.

Bring the flavor of maple syrup beyond breakfast!Maple syrup is one of nature's sweetest treats. It reminds us of sitting at the table, savoring bite after bite of Mom's fresh flapjacks. Maple Syrup features 40 tried-and-true recipes to please friends, neighbors, and the entire family. Create new memories that extend into every meal with this delicious favorite ingredient. Inside You'll Find 40 recipes-tested and tasted by the author, a professional food stylist Drinks, desserts, breads, meats, vegetables, and more Full-color photography from a professional food photographer BONUS: Do-it-yourself instructions for maple syruping Enjoy These Recipes and More: Maple-Frosted Pumpkin Muffins Monte Cristo Breakfast Sandwiches Maple-Brined Pork Chops Maple-Bacon Brussels Sprouts Best Mashed Sweet Potatoes Maple Fruit Crisp Maple Mousse