Spice Odyssey: from Asafoetida to Wasabi, Recipes to Really Excite and Inspire
Click image for gallery
Dimensions: L: 21.8cm x W: 2.8cm x H: 25.7cm
Product Code: 9780857831569
Availability: In Stock
In this melting pot of different cuisines, Paul Merrett offers dishes inspired by his travels abroad, his home cooking and his experience in some of the UK's top restaurants. His personal collection of recipes is united by a bold and inventive use of spice and includes such dishes such as "Salt and Pepper Squid with a Papaya", "Chilli and Coriander Salsa" and "Sri Lankan Chicken Kotu". Interspersed with anecdotal and amusing stories of his travels to African spice markets and Asian spice gardens (along with discoveries closer to home), it includes a wealth of tips on storage, buying, grinding, dry-frying, rubs and marinades, as well as fascinating facts on the history of spices. From Zanzibar Fish Curry and 25-minute Veggie Tagine to Coconut and Lemongrass Panna Cotta, the subtle aromas and fiery flavours on offer will inspire you to cook something new.
||The book images and summary displayed may be of a different edition or binding of the same title.