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John Gregory-Smith is on a mission to show everyone how easy it is to cook simple, fresh dishes using spices. Having travelled extensively and eaten his way around the world, he is currently writing recipes and features for magazines and websites including Now Magazine, TNT, Men's Health, Easy Cook, Eat In, Menshealth.com and GQ.com. He has sold a range of fresh spice pastes through a major supermarket chain in the UK and was named as one of Olive magazine's 21 future stars of the foodie world in 2009. In addition, he has appeared on TV in Market Kitchen.
The food, the essence and the atmosphere of Morocco summed up by John Gregory-Smith in Orange Blossom and Honey. We learn where the food comes from, how it is served and the flavours conjured up by such delicately spiced and often very simple food. It looks beautiful, provides a good “Cook’s read” and a treasure trove of new recipes to try. ~ Sue Baker Like for Like Reading: Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean & North Africa by Diana Henry Arabesque: A Taste of Morocco, Turkey & Lebanon by Claudia Roden
Being a traditionalist and very interested in our own culinary heritage I was hoping for some historical British recipes, Grasmere Gingerbread or Cornish Saffron cake for example but this is very much a “World Cuisine” book. But clearing my preconceptions John Gregory-Smith does give a good grounding in using spices for the mainly Asian recipes and alongside the recipes there is information throughout the text on the 25 spices used with a useful appendix at the end. Like for Like Reading Spices, Salt and Aromatics in the English Kitchen, Elizabeth David The Flavour Thesaurus, Niki Segnit