Fire & Spice

A fragrant treasure trove of recipes from across the globe

---

Spices have been adding fragrance and fire to food for thousands of years, and they are
as relevant today as they have always been – versatile, healthy, economical,
and, more importantly, utterly delicious. However, many people find spices
confusing and equate them to endless shopping lists or old jars gathering dust
in their cupboards. This treasure trove of recipes from ‘spice master’
John Gregory-Smith will demystify the spice cupboard and show readers how to
blend these delicious flavours for mouthwatering results.


The book opens with a fascinating introduction to spice cookery and a full glossary of the different
spices, their flavour notes and how to use them. Drawing inspiration from all
over 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 & Lemongrass
Chicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney or
Manchurian 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 the
week, from quick and easy mid-week meals to sumptuous weekend feasts. Every
recipe is accompanied by a stunning photograph of the finished dish and
accompanied 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 any
meal a celebration.