A vibrant collection of dishes from far-flung countries, to liven up your menus and awaken your taste buds
Spices, chillies and aromatic flavourings can enhance any kind of food; warm spices such as cinnamon, ginger and nutmeg are found in Middle Eastern savoury tagines and stews, and are equally at home in many sweet recipes; chillies are universal, and are ubiquitous in South-east Asian, Indian and Mexican cooking. Other hot ingredients include mustard and wasabi, which is common in Japanese recipes. This attractive volume brings together 300 hot and spicy recipes from the world?s spiciest cuisines, including dishes from the Middle East, North Africa, the Caribbean, South-east Asia and Korea. The recipes in this book show you how to make the most of wonderful, zingy ingredients. The collection includes Spicy Malaysian Chicken Soup, Piri-piri Prawns with Aioli, Moroccan Spiced Duck Legs with Cinnamon and Quince, Marinated Korean Beef, Bombay Potatoes, Spiced Louisiana Rice, and Golden Ginger Macaroons. With around 300 beautiful colour photographs and tried and tested recipes shown in a clear easy-to-follow format, this inspirational book is the essential guide for those who like their food with a kick.
Beverly Jollands is a highly experienced cookbook writer and editor. She has travelled extensively around the Mediterranean and northern Africa. For this book she has selected a wonderful array of aromatic recipes that do justice to the vast range of spices and aromatics that are available in cuisines and cooking traditions around the world.
This item is eligible for simple returns within 30 days of delivery. Return shipping is the responsibility of the customer. See our returns policy for further details.
