Sallie Morris – författare

Spices have a colourful and extraordinary history - exotic and valuable prizes that have been sought and fought over for thousands of years. Enthusiasm for spicy food is a world-wide phenomenon and today, spices play a huge part in almost every cuisine with ever more interesting and unusual spices becoming available. This handy guide is a comprehensive reference to the world of spices, with authoritative information on all the common and lesser-known varieties. The introductory section provides straightforward, easy-to-follow instructions on preparation and cooking techniques as well as useful information on containers and equipment. The full-colour A-Z index of 50 spices and aromatic ingredients shows each in all its various forms - whole, ground, dried or fresh - and includes facts about its history, origins, and medicinal and culinary uses. In addition, there are illustrated recipes for over 35 spice blends, from Apple Pie Spice to Kashmiri Masala. The second part of the book offers over 100 classic and contemporary step-by-step recipes from all over the world using both spices and spice mixtures.A section on using spices in the home shows you how to make scented gifts and decorations, and features recipes for aromatic cooking oils, vinegars and a variety of drinks. "The Cook's Guide to Spices" is the only book on identifying, preparing, using and cooking with spices that you will ever need.

From Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan, this work presents traditional ingredients and classic recipes from the East. It features 100 enticing, authentic dishes, each photographed in colour with easy-to-follow, step-by-step instructions and a glorious finished picture. It is an indispensable, fully illustrated guide to classic Asian ingredients: from rice and noodles, mushrooms and seaweed to peppers, pastes, oils, herbs and spices, and the varieties and cuts of fish, meat and poultry. It offers everything you need to know about the Asian kitchen, from essential equipment and store-cupboard ingredients to special techniques shown stage-by-stage in over 650 photographs. This comprehensive volume gives a fascinating introduction to the cuisines of Asia, plus a useful guide to equipment and utensils. The fabulous visual catalogue includes essential information on every type of ingredient. There is guidance on how to choose the very best ingredients, their culinary uses and storage, along with advice on special cooking and preparation techniques.Then the recipe section includes over 100 essential authentic recipes with easy-to-follow, illustrated step-by-step instructions which show you how to make classic dishes from every corner of the region: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn fritters, sate, Nasi Goreng, Japanese sushi and sashimi and Malaysian coconut ice cream.