Spices have been adding fragrance and fire to food for thousands of
years, and they are as relevant today as they have always been -
versatile, healthy, economical, and, more importantly, utterly
delicious. However, many people find spices confusing and equate
them to endless shopping lists or old jars gathering dust in their
cupboards. This treasure trove of recipes from 'spice master' John
Gregory-Smith will demystify the spice cupboard and show readers
how to blend these delicious flavours for mouthwatering results.
The book opens with a fascinating introduction to spice cookery and
a full glossary of the different spices, their flavour notes and
how to use them. Drawing inspiration from all over the world, the
recipes in this book offer a culinary passport to China, Vietnam,
Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon,
Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise &
Lemongrass Chicken Claypot, Indian Fish Cakes with Coriander &
Coconut Chutney or Manchurian Lamb with Tamarind Slaw and Griddled
Chilli Potatoes. The recipes are divided into chapters on street
food, curries, salad, grills, stews, vegetables, meat and desserts
and drinks, and offer delicious dishes for any time of the week,
from quick and easy mid-week meals to sumptuous weekend feasts.
Every recipe is accompanied by a stunning photograph of the
finished dish and accompanied by wonderfully evocative stories from
John's travels. Whatever the occasion, the food contained in these
pages is a feast for the senses that will make any meal a
celebration.
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