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Mighty Spice Cookbook Over 100 Fresh, Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith
  

Mighty Spice Cookbook Over 100 Fresh, Vibrant Dishes Using No More Than 5 Spices for Each Recipe

Cookery, Food and Drink   
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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.

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Synopsis

Mighty Spice Cookbook Over 100 Fresh, Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Spices have been used in kitchens for thousands of years and they are as relevant today as they have always been - versatile, healthy, economical, easy to obtain, and, more importantly, utterly delicious. However, many people find spices confusing and equate them to endless shopping lists or old jars sitting in their kitchen cupboard. Mighty Spice Cookbook will change these misconceptions and show everyone how simple it is to cook with spices - and create mouth-watering recipes, full of flavour. John Gregory-Smith brings us a wonderful collection of recipes from all over the world including China, Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon, Turkey, Morocco and Mexico. Want to make a chicken dish for supper, for example? Try Vietnamese Star Anise & Lemongrass Chicken Claypot, Mexican Chicken with Yogurt & Almonds or Moroccan Lemon & Cinnamon Chicken. Keen to explore new flavours for fish? Try Coconut & Lemongrass Salmon Curry, Chilli & Basil Scallops or Indian Fish Cakes with Coriander & Coconut Chutney. Each recipe uses easy techniques and a maximum of 5 from the 25 key spices covered - and delivers fantastic tastes with minimum fuss.

About the Author

John Gregory-Smith

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.

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Book Info

Publication date

7th June 2012

Author

John Gregory-Smith

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Author's Website

www.johngregorysmith.com/ww...

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Publisher

Duncan Baird Publishers

Format

Paperback
224 pages

Categories

Cooking with herbs & spices

ISBN

9781848990340

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