Fire and Spice
The book opens with a fascinating introduction to spice cookery and a full glossary of the differentspices, their flavour notes and how to use them. Drawing inspiration from allover the world, the recipes in this book offer a culinary passport to China,Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon,Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise & LemongrassChicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney orManchurian Lamb with Tamarind Slaw and Griddled Chilli Potatoes.
The recipes are divided into chapters on street food, curries, salad, grills, stews, vegetables,meat and desserts and drinks, and offer delicious dishes for any time of theweek, from quick and easy mid-week meals to sumptuous weekend feasts. Everyrecipe is accompanied by a stunning photograph of the finished dish andaccompanied by wonderfully evocative stories from John's travels. Whatever the occasion,the food contained in these pages is a feast for the senses that will make anymeal a celebration.
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