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 spicesconfusing and equate them to endless shopping lists or old jars gathering dustin their cupboards. This treasure trove of recipes from ‘spice master’John Gregory-Smith will demystify the spice cupboard and show readers how toblend these delicious flavours for mouthwatering results. The book opens with a fascinating introduction to spice cookery and a full glossary of the differentspices, 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 & LemongrassChicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney orManchurian 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 theweek, from quick and easy mid-week meals to sumptuous weekend feasts. Everyrecipe is accompanied by a stunning photograph of the finished dish andaccompanied 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 anymeal a celebration.

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 spicesconfusing and equate them to endless shopping lists or old jars gathering dustin their cupboards. This treasure trove of recipes from ‘spice master’John Gregory-Smith will demystify the spice cupboard and show readers how toblend these delicious flavours for mouthwatering results. The book opens with a fascinating introduction to spice cookery and a full glossary of the differentspices, 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 & LemongrassChicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney orManchurian 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 theweek, from quick and easy mid-week meals to sumptuous weekend feasts. Everyrecipe is accompanied by a stunning photograph of the finished dish andaccompanied 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 anymeal a celebration.