Spices have been adding fragrance and fire to food for thousands of years, and they areas 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 allover 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.
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