Cookery / food by ingredient: herbs, spices, oils and vinegars Books

Book Synopsis'A cure and a tonic...a wonderfully gritty book, full of recipes I'd happily bring to the table.' Gill Meller, author of Outside '[A] worthy and inspirational homage to the most essential ingredient in our pantry.' Tom Hunt, author of Eating for Pleasure, People & Planet ‘[The] recipe book that will make all your other recipe books taste better.’ The Telegraph 'A paean to the transformative effects of natural salts.' The Observer A precious and ancient resource used for thousands of years around the world, salt is the essential ingredient that transforms all cooking, elevating flavours from good to great, and from great to unforgettable. In his stunning new cookbook, chef and TV presenter James Strawbridge shares his passion for this artisan ingredient, from the distinctive tasting notes and profiles of different salts found around the world to useful techniques – such as brining, curing, charring and preserving – that bring out a world of hidden flavours. Salt and the Art of Seasoning will show you how to choose the right type of salt for the right dish, how to add it at the perfect moment and how to judge the amount to use. Inside, you’ll find: The Science of Taste A Salt Sommelier’s Guide What ‘season to taste’ actually means James’s ‘Salt Craft’ – from salt blocks to salt baking and smoking salt With nearly 100 recipes, including: 8 essential flavoured salts from black garlic to red wine Salted Cornish sardines Cured egg carbonara Smoked salted butter Wild garlic focaccia Vegan Buffalo Cauliflower Wings Salt-baked Wild Bass Minted pea risotto with smoked sea salt Salt Chocolate Truffles with Gorse Sea G&T with Seaweed Salt and more! Salt and the Art of Seasoning is destined to become a kitchen essential – just like the humble ingredient it champions. Trade Review‘A cure and a tonic – Salt and the Art of Seasoning is a wonderfully gritty book, full of recipes I’d happily bring to the table.’ Gill Meller, author of Outside '[The] recipe book that will make all your other recipe books taste better.' The Telegraph‘Concise and crisp, Salt and the Art of Seasoning’s well-written pages are likely useful, be it for a reason, a season or a lifetime. You’ll return to it like a horse to a salt lick!’ Valentine Warner, cook, broadcaster and author of The Consolation of Food‘James has taken on writing a book about the most singularly important ingredient in the kitchen. Salt gives life. Our bodies cannot perform without salt, but that’s not what I mean. I am always asked by friends and customers why my food tastes so much better than theirs. I give two answers. The first: “I have been a chef for 30 years so I’m not surprised!” The second is merely one word, “salt”. Salt gives life to ingredients like no other spice. When you cook with enough salt it brings out the natural flavour so that there is no need to season it afterwards. Cooking without salt would be cooking without soul!’ Mark Sargeant, chef patron of The Brasserie MS and author of My Kind of Cooking‘This is an inspiring, informative and imaginative study of the most essential of seasonings in which James writes with passion and enthusiasm about this sometimes unfairly vilified ingredient in all its glory. He demonstrates salt's versatility, importance and beauty in a book brimming with recipes and projects that I can’t wait to try.’ George Egg, comedian and cook‘There’s so much more to salt than… salt. James Strawbridge delves into the myriad types, tastes, uses and history of salt – a seasoning that has the power to transform the flavour of even the humblest ingredient.’ Karen Barnes, Editorial Director of delicious‘This book is a feast for the eyes as well as the taste buds. Stunning photography, mouth-wateringly delicious recipes, peppered throughout with fascinating insights and information about the world of salt, written in a wonderfully readable and imaginative style. Never again will salt be an afterthought in our household.’ Brigit Strawbridge Howard, author of Dancing with Bees‘I’m loving Salt and the Art of Seasoning and James’s in-depth knowledge of this amazing ingredient. As a chef, salt is a massive part of my cooking, so this is a book that sits firmly on my shelf. Get yourself a salt block and try the scallop ceviche. Salt is extraordinary and so is this book.’ Andrew Tuck, chef at St Kew Inn‘I have always known how creative and artistic James is but Salt and the Art of Seasoning shows his technical side and understanding of the science of seasoning, and salt. Who thought I would enjoy understanding lacto-fermentation – I never stopped to think about how sauerkraut was made during my many years living in Germany. You simply have to do the tomato test and explore the concept of merroir, then your eyes will be truly opened. I’m not saying that I will be trying to perfect the two-finger grind but my cupboard suddenly contains a diversity of salt hitherto unknown, and I have a greater understanding of why salt deserves its place in our history, from a means of payment to being the go-to condiment.’ Dick Strawbridge, author and presenter of Channel 4’s Escape to the Chateau‘Salt and the Art of Seasoning is a worthy and inspirational homage to the most essential ingredient in our pantry. James teaches us how salt is the ultimate way to harness flavour, transform textures, ferment, preserve and improve our cooking.’ Eco-Chef Tom Hunt, author of Eating for Pleasure, People & Planet‘I’m obsessed with salts; I collect them, write about them, cook with them, and even grow them. Just when I thought I knew all that I could about salt, Chef Strawbridge drops some delicious knowledge with Salt and the Art of Seasoning. Anyone who pickles, ferments, makes charcuterie, or enjoys other culinary techniques that are salt focused needs this book in their workspace.’ Jeremy Umansky, co-author of Koji Alchemy‘Knowing how and when to use different salts is one of the most important parts of cooking, but navigating the different types and when they should be used can be confusing. James has put together a great manual on how to use what’s probably the most important seasoning in the kitchen.’ Alan Bergo, author of The Forager Chef’s Book of Flora'A paean to the transformative effects of natural salts' The Observer

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Book SynopsisThe UK''s leading gardening publisher brings you a horticultural handbook to fulfil your every need and seed! Get your gardening gloves on and join the green-fingered journey to growing herbs successfully at home. A must-have volume for first-time gardeners, Grow Herbs has tonnes of tips and tricks to sow, grow, plant and propagate a diverse range of herbs, from parsley to peppermint, bay leaves to basil, this grower''s guide truly has it all!With passion in every page, you can enjoy:-A jargon-free practical guide to harvesting home-grown herbs -Easy to follow step-by-step instructions of fundamental gardening techniques -Exploration of popular herbs as well as lesser-known options A recent study suggests 38% of British adults use their gardens to grow herbs and vegetables. But with the ever-growing pressure of balancing family life with a career, a lot of today''s green-fingered gardeners simply lack time for growing herbs.

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Book Synopsis---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. ‘An exciting and panoramic selection of dishes and snacks’ – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. ‘Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake’ – Yotam Ottolenghi, author of SIMPLE ‘An incredibly delicious Indonesian meal on your table every time’ – Jeremy Pang, chef and founder of School of WokTrade ReviewMemories and mentorship take Lara Lee on an intriguing journey into Indonesia’s food. This piece of paradise, made up of 17,000 islands, is definitely where I would go to discover new tantalizing flavours. I would start with Lara’s fragrant chicken soup (soto ayam), do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake (kue pandan dan kelapa) -- Yotam OttolenghiIt is exquisite! -- Drew BarrymoreLara Lee shares beautiful stories and the food of her Indonesian heritage. With delicious recipes that showcase the diverse tastes of traditional Indonesian food, this is truly a cookbook worth discovering -- William WongsoI have travelled in Indonesia, a fascinating nation with an incredibly diverse yet barely known cuisine. It’s packed with flavour, tradition and stories. Lara brings to life the food of Indonesia through her grandmother Popo’s recipes with favourites that are absolutely delicious and easy to make. I, for one, will be making her peanut kerupuk again and again. -- Peter GordonLara Lee has written a heartfelt homage to her Indonesian culinary heritage, with an exciting and panoramic selection of dishes and snacks from all over the archipelago. The clear instructions and lively descriptions make this lavishly flavoured cuisine both appealing and accessible. -- Fuchsia DunlopI can only say how excited I am about a book which honours and distils the beautiful Indonesian cuisine and translates it for the contemporary cook. -- Helen GohI urge you to follow Lara's recipes and without a doubt, you will have an incredibly delicious Indonesian meal on your table every time. -- Jeremy PangThis book will guide you through Indonesia’s wide and diverse food offerings one bite of a time, with a generous dollop of sambal! -- Judy JooCoconut & Sambal by Lara Lee has got my mouth watering for the first time in ages -- Samin NosratNot only does she have a vast knowledge of Indonesian food, her recipes are easy to use and deliver outstanding results. -- Kay Plunkett-Hogge, author of BaanI am thrilled to see a young Asian chef ... contributing delicious recipes to our growing knowledge of Asian cuisine! -- Ken Hom, OBESo full of mouthwatering dishes that it’s been hard to choose what to cook first. The writing is warm and inviting, and the recipes accessible without sacrificing authenticity – ideal for a newcomer to Indonesian food like me. -- Tim Anderson, author of Tokyo Stories and Japaneasy Alive with the fabulous flavours of Indonesia * Western Morning News *Her anecdotes are food for the soul, as are the recipes. This book is a gem * Delicious *Coconut and Sambal is as colourful as Lee’s grandmother’s kitchen, with both the food and photography offering an escape to the fishing villages of the Maluku islands, the food markets in Ubud and the street food stands of Jakarta * Caterer *If you’re wishing for distant shores, get a sense of the exotic rainforests, tropical seas and crowded markets of Indonesia by cooking up a storm with these tempting recipes * Top Sante Health and Beauty *

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Book SynopsisA dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain''A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff'' Yotam Ottolenghi''A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from'' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels throughTrade ReviewA big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff -- Yotam OttolenghiThis is a politically engaged and hungry travelogue, and it is also an inspirational recipe book, and one that anyone who loves food will want to cook from, will need to cook from -- Nigella LawsonYasmin Khan draws on her vast experience as a storyteller, cook, human rights activist, itinerant traveller and writer to create a moving, empathetic, hugely knowledgeable and utterly delicious book. Her essays, this food and these photographs give voice to the generous Palestinian people who welcomed her into their homes, to teach and share recipes from a cuisine that has both adapted and endured through decades of diaspora and political strife. The food you'll cook using her recipes is fresh, bright, simple, colorful and deeply satisfying; the stories you'll read will deepen your understanding of an all-too-often misunderstood place and culture -- Anthony BourdainA zingingly evocative collection of personal stories and 80 recipes from Palestinian kitchens. Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from * Observer Food Monthly *Yasmin Khan’s beautiful Palestinian recipes are written with passion * Guardian *Yasmin Khan’s Zaitoun gives a fine account of Palestinian cooking, with a culinary tour of the region. She does justice to the traditional kitchen while offering her own take on several recipes * Evening Standard *A joyous celebration of Palestinian cuisine... Proof, if ever it was needed, that food has the innate power to unite us * The Independent *Personal and well researched, with a strong voice, appealing recipes and beautiful photography: what good food writing is all about * Delicious *In Zaitoun, Khan has created a beautiful book - as much a piece of travel writing as it is a recipe book - that illustrates the importance of food in shaping identity, while providing plenty of inspiration for an abundant feast * The Caterer *Human rights campaigner-turned-recipe collector Yasmin Khan's new book, Zaitoun, celebrates the rich tradition of Palestinian cooking, and a food culture brimming with joy * Food & Travel *A love letter to Palestinian cuisine * Natural Health magazine *A cook book with a mission… Yasmin Khan eloquently introduces the political context of the food by region * The Teacher *A heart-warming collection of home cooking and evocative travel writing * Waitrose Weekend *Zaitoun is packed with stories of Palestinian cooks and food culture, of hospitality in the face of adversity * Observer Food Monthly *Beautifully produced... sure to repeat the success of Khan’s first award-winning book, The Saffron Tales * Guardian *In Zaitoun [Khan] noses gently into the culinary spaces of Palestinians, at all times infusing her writing and recipes with political awareness and sensitivity -- i paperIn her beautiful book Zaitoun [...} you'll find fragrant, flavour-packed recipes * Stylist *

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Book Synopsis"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."—The Seattle Times Beans are a “superfood” and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they’re easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!). The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you’re stocked up on dried or canned beans, there’s plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple. Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean Bourguignon (with or without beef) Coconut Curry Split Pea DalTrade Review"The recipes range widely, and Freeman’s years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered."—Booklist"[The] book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."—The Seattle Times "Jackie Freeman's new cookbook is all about nutrition and versatility."—ParentMap

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Book SynopsisThe bestselling guide to Indian cooking from multi-award winning chef Sunil Ghai - and the perfect gift for foodies!'Beautiful food ... vibrant dishes layered with flavour' Irish Times'Brilliant and inspirational' - Sunday Independent * * *Great Indian food is about making food come alive from a handful of spices you can buy anywhere.In Spice Box, Ireland's favourite Indian chef Sunil Ghai takes the mystery out of creating authentic Indian dishes at home. Spice Box includes over 100 recipes that you will find amazingly easy to make, including:- Comforting favourites such as Easy Butter Chicken; Chicken Biryani; creamy Kormas (lamb, chicken or veggie) and a sensational range of curries . . .- Fabulous fish such as Spicy Prawn Curry; Salmon with Yoghurt, Mustard and Turmeric; Home-Style Fish Curry with Vegetables; Fish Cakes with Masala Mayo . . .- Meat-free flavour bombs such as Aubergine and Potato Curry; Rustic Yellow Split Pea Dal; Warm Chickpea, Mango and Coconut Salad; Sunil's Stir-Fried Vegetables; Wild Mushrooms and Sweetcorn with Almonds . . .- Sweet treats such as Turmeric Poached Pears; Date and Coconut Filo Pastries . . . and a spectacular Indian Rice Pudding. There is also a dazzling array of naan, rice dishes, sides, raitas and chutneys, and much more - all simple to make at home from ingredients that are widely available.Cook the Spice Box way and fall in love with mouth-watering effortless Indian food!* * *'At last, here is an accessible introduction to Indian food. You will be amazed at how using the same techniques but with different spices and ingredients will give you endless variations and many delicious meals.' - Darina Allen'Move over Madhur Jaffrey ... one of the most useful books to come across my desk in quite a while, and a great read' - Marie Claire Digby, Irish Times'[Sunil Ghai] has achieved another first' RTÉ Trade ReviewBeautiful food . . . vibrant dishes layered with flavour * Irish Times *Sunil Ghai's culinary genius knows no bounds. A master of flavour, in his brilliant and inspirational Spice Box he shows in simple terms how to bring the extraordinary colour and vibrancy of India into our own kitchens -- Lucinda O’Sullivan, Food Critic * Sunday Independent *One of the most useful books to come across my desk in quite a while, and a great read, with an engaging narrative that brings context and authority to the more than 100 recipes it contains. * Irish Times *[Sunil Ghai] has achieved another first * RTÉ *

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Book SynopsisDiscover the secrets of Indian home cooking with the star of Jamie Oliver's FoodTubeTrade ReviewI love Maunika's cooking. Her food is a joy - she makes incredible Indian food really achievable at home. A fantastic Indian cookbook. * JAMIE OLIVER *Reading Maunika's book feels as though you're actually sitting in an Indian family kitchen, sharing stories and recipes. I've been inspired by her to make my own paneer and to play with pickled watermelon rind. Delightful! * YOTAM OTTOLENGHI *Maunika's recipes are delight: elegant, delicious, well though out and carefully explained.They bring warmth and flavour to my table, are simple enough for supper and sophisticated enough for the most special dinner. In short it is a book as charming and beautiful as Maunika herself * THANE PRINCE *"Authentic but achievable Indian recipes" * SUNDAY TIMES *Maunika's book is divided into chapters named Hungry, Lazy, Indulgent and Celebratory; the first packed with lipsmacking quick recipes and masses of other familiar and intriguing dishes (all clearly very true to Maunika's Mumbai upbringing). Later on in the book, rich curries and opulent veggie dishes too, for the hordes. I'll definitely be using this one regularly * INDEPENDENT ON SUNDAY *"The first book from Indian chef Maunika Gowardhan is a stunner! Light and breezy recipes sit alongside rich Indian classics that will get you drooling as soon as you see the cover, and her Tadka Dal rocks!" * GRAZIA *"Teeming with delicious Indian recipes inspired by traditional family meals. With everything from cakes and curries to chutneys and a rather good five-minute naan recipe, you'll be hiding it from light-fingered friends" * STYLIST *"Indian Kitchen is packed full of delicious and inspiring recipes which have been split into four groups depending on your mood... as well as bold and unique curries that you'll never have seen on your local takeaway menu, why not try something totally different, like mango and cardamom Barfi" * HEAT MAGAZINE *"A new name has taken her place alongside the great Madhur Jaffrey, and she is threatening her supremacy" * APPETITE MAGAZINE * "One of the most exciting, entertaining and engaging exponents currently championing Indian food" * THE NEWCASTLE JOURNAL *

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Book SynopsisNadiya Hussain''s latest cookbook unlocks a world of joyful flavour in your kitchen using only 8 simple spices.''Nadiya dishes up easy but delicious meals. All the recipes use the same eight spices, making cooking highly flavoured dishes a doddle. Its also easier on the pocket during the cost of living crisis'' DAILY EXPRESSWhen it comes to spice Nadiya''s family cooking is never complicated and always delicious. Now Nadiya wants to share with you how to use the 8 readily available spices she uses at home daily to cook her most-loved meals. The same spices that her Mum uses and her Nani used before her!Cardamom, fennel, cinnamon, turmeric, cumin, chilli, bay leaves and curry powder are all you need to create any recipe in this book.Get ready to make... Peshwari Naans Back-of-the-fridge Pakoras Yoghurt Chicken Daal Crispy Leek Biryani No-need-to-wait Chutney Badam Cheesecake Iced Caramel Bay Tea From beautiful breakfasts, midday lunches and staple recipes you won''t live without again, to tips for the perfect saucepan of rice, your favourite middle of the table curries, vegetables, side dishes and sweets, you''ll be confident in cooking extraordinary family food, filled to the brim with easy-to-achieve flavour.__________''Another fabulous offering from this prolific and inventive chef'' PrimaTrade ReviewAnother fabulous offering from this prolific and inventive chef * Prima *

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Book Synopsis THE SUNDAY TIMES BESTSELLER SHORTLISTED FOR THE EDWARD STANFORD TRAVEL WRITING AWARDSiNews Best cookbooks for Christmas 2019bazaarnoun: a market in the Middle EastBazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.Recipes include:Grilled halloumi flatbreads with preserved lemon & barberry salsaRoasted tomato & chilli soup with herb-fried croutonsRoast vegetable bastillaGrilled tofu salad with tamarind & miso dressingPotato, ricotta & herb dumplings with walnuts & pul biber butterFeta, pul biber & oregano macaroni bakeCourgette, orange & almond cake with sweet yogurt frostingPRAISE FOR BAZAAR:'What (Sabrina) brings to the page is her warmth, brio and sheer greedy enthusiasm for bright and bold flavours, and her understanding that food is there not just to excite, but also to comfort' - Nigella Lawson'Another absolute beauty...I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight' - Tom Parker-Bowles'Sabrina Ghayour's gorgeous vegetarian recipes are hard to resist' - Red magazine'This book is likely to become a well-thumbed tome for me' - The Caterer'The recipes are vibrant, colourful and wonderfully creative' - Delicious Magazine PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson

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Book SynopsisCome along on a journey through the woods, over the fields and into the kitchen, to find nourishing ingredients to enjoy through the seasons.Wild Magic invites you to take a deep breath and reconnect with nature, discover the joy of seasonal eating and use the healing power of plants for self-care.From a fizzy drink of elderflower cordial to a warming bowl of mushroom noodles and melting wild garlic muffins to indulgent wild currant doughnuts, these 80 healing recipes and rituals that will make you fall in love with the wilderness that surrounds you in the city as the country, and embrace the beauty of slow living all year round.

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Book SynopsisThis cookbook is a collection of tempting recipes using fresh, seasonal produce. There are foods to enjoy at home or for family celebrations. Chef Ash Saleh shows why herbs and spices are not only great to balance out a recipe and make your dish burst with flavour and he also explains the health benefits of using herbs and spices in your cooking. Ash's Spice Journey is about incorporating a variety of spices into your daily diet through delicious flavoursome dishes. The recipes in this book show many ways to get creative with spices and add zest to any meal. Covering meat, seafood, poultry, vegetarian meals and beautiful desserts.

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Book SynopsisThis is the food that Nisha Katona cooks at home: punchy and delicious recipes that take you from couch to curry in 30 minutes. As at Mowgli, the focus is on food that's big in flavour but also light, healthy and made from accessible ingredients, often using what's already in your cupboard or fridge. Tantalize your tastebuds with: “Quick Angry Tandoori” “Gingerbread Lamb Steaks” “Keema Toasties” “Indian Fish Finger Sandwiches” “Back of the Fridge Curry” “Million Dollar Green Dahl” Learn how to whip up these tasty and nutritious meals without fuss while juggling work and childcare in a chaotic working-from-home environment.

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Book SynopsisVegetarian food is popular all over India, and people are growing to love the fresh, spicy and sweet flavours of authentic Indian cooking. Dan Toombs, The Curry Guy, has been on a quest to learn and develop the most celebrated meat-free Indian recipes, and in The Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity.Much vegetarian food at curry houses is unappealing and unimaginative. The Curry Guy Veggie showcases how exciting Indian vegetarian food can be with mouth-watering starters, classic curries, idlis, dosas and fried breads, as well as the delicious side dishes that we all know and love.All of the ingredients are accessible and easy to find in supermarkets, Asian grocers and online – and with Dan’s detailed step-by-step instructions, you’ll be making your own vegetarian curry feasts in no time at all.

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Book SynopsisA mouthwatering collection of garlic-inspired recipes that make the most of this key ingredient, along with information on growing garlic and its medicinal uses, its history and versatility.

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Book SynopsisVeganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis. After the success of bestseller Veggiestan, Sally Butcher continues her gastronomic journey along the Silk Road with Veganistan. In response to many requests in her Peckham restaurant, Persepolis, Sally has created a vegan cookbook celebrating plants and wholefoods with the luscious flavours of the Middle East. A masterclass in inventive vegan cooking, the chapters range from hot and cold mezze, fermentation and pickling, and bread and grains to delicious desserts, divine drinks, and vegan meat, dairy and egg substitutes. Stand-out recipes include beetroot and sour cherry gazpacho, mushroom and chestnut borek, seitan kebabs, Persepolitan sauerkraut, and quince and cardamom trifle. Written in Sally's witty and reassuring voice, Veganistan will bring something new to your kitchen and equip you with the skills to make stunning vegan food for any occasion. Contents:Simple MezeSalads and Cold StartersSoups, Snacks and Hot StartersBread, Rice and GrainsFrom the Stewing PotFrom the OvenFrom the Frying Pan and Into the FireSalted, Smoked, Fermented and Pickled FoodsSweet TreatsDrinksA Cheater’s Guide to Vegan ‘Meat’: ‘Dairy’ and ‘Egg’ SubstitutesTrade ReviewPraise for Veggiestan: ‘Had us salivating … Butcher writes like a dream, really know hers Middle Eastern foodstuffs and offers enticing recipes. An absolute must for the vegetarian on your gift list.’ -Delicious magazine ‘Ranges across a number of Middles Eastern cuisines with flair and a sense of humour that makes it as much of a pleasure to read as it is to cook from.’ -The Indy Best 10 Vegetarian Cookbooks Praise for Snackistan: ‘One can almost smell the bazar as one pores over the myriad recipes in this fascinating book.’ -The Good Book Guide Praise for Salmagundi: ‘We want to cook every single recipe in Salmagundi.’ – The Foodie Bugle ‘Peppered with history and quirky anecdotes, this is sure to be a bestseller.’ – Crumbs magazine

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Book SynopsisA practical guide to using spices, with a comprehensive visual directory and piquant recipes.,

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Book SynopsisChilli and Mint will be an instant favourite for anyone who is interested in food and spice (but not necessarily spicy food!) or the intricacies of Indian home cooking. Written by Torie True, an established food writer and cookery teacher, this beautiful cookbook contains over 100 recipes to bring a little more spice into your culinary repertoire. Chilli and Mint takes readers on an informative and intoxicating journey from breakfasts worth getting up for, comforting dals and punchy chutneys to sweet and savoury treats, staple Indian breads and spice blends. There are plenty of tips and tricks for creating successful dishes from scratch, alongside a wealth of information on Indian spices, suppliers, kitchen equipment, fresh ingredients and menu ideas. By following Torie's accessible step-by-step recipes, anyone can explore the everyday delights of India's wonderfully diverse cuisine at home.

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Book SynopsisThe most comprehensive book ever published on curries, written by Madhur Jaffrey - the Queen of Curry. With 150 exciting, easy-to-follow recipes within the reach of everyone, and beautifully illustrated throughout, this is an outstanding addition to any cook''s library.''The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide'' -- Tom Parker Bowles, Mail on Sunday''A majestic book'' - Independent on Sunday''What more could you want?'' - Daily Telegraph''The word bible in the title isn''t hyperbole - this is one of the best and most comprehensive curry recipe books I''ve come across'' -- ***** Reader review''A joy to use''-- ***** Reader review''If you are a curry lover this book is A MUST''-- ***** Reader review''Possibly the ONLY curry cookbook you will ever need''-- ***** Reader review******************Trade Reviewthe definitive curry book by the world authority on Indian food * Publishing News *a majestic book * Independent on Sunday *What more could you want? * Catriona Howatson, Daily Telegraph *The perfect gift for those who warm to the thrills of a well-made curry, it is the definitive guide. * Tom Parker Bowles, Mail on Sunday *Table of ContentsLamb, pork, beef, veal and goat; poultry and eggs; fish and seafood; vegetables; dals, beans and split peas; kebabs and soups; rice, noodles and breads; relishes and accompaniments; special ingredients and techniques.

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Book SynopsisA celebration of the versatile chilli, with 30 fiery recipes for soups, salsas, snacks, main meals and salads, as well as a handy guide to the different types of chilli.

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Book SynopsisThis comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses.

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Book SynopsisEvery griller's secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavour foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys-this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavour building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.Trade Review"A useful companion cookbook for creative barbecue enthusiasts." —Library Journal "A useful companion cookbook for creative barbecue enthusiasts." —Library Journal

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Book SynopsisMustard is an essential ingredient for the discerning cook, whether you are partial to piquant Dijon or the mellowness and texture of wholegrain. This wonderful gift collection of 30 recipes makes the most of its spicy sensation.

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Book SynopsisEverything gingerbread, from basic recipes to gorgeous constructions. Cut-out garlands, tree decorations and woodland tabletop scenes to log cabins, sweet-festooned cottages and elaborate winter chalets, ginger biscuits, bundts and seasonal cakes.Table of ContentsIntroduction Working With Gingerbread Basic Gingerbread Recipes Basic Icings and White Almond Paste Cut-outs and Biscuits Gingerbread Constructions Gingerbread Houses Cakes and Other Ginger Treats Templates Index

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Book SynopsisThis fabulous book brings together 500 aromatic recipes from appetizers through main courses and desserts, all of which are inspired by the heat and taste of the world's spices. The book includes recipes from India, the Far East, the Caribbean and the African continent, as well as classic spice-infused dishes from Jewish and Arabic traditions. There are soups and snacks, fiery fish and shellfish dishes, fragrant poultry and meat recipes, tangy vegetarian main courses, piquant salads, vegetable side dishes, and spice-drenched sweet cakes and desserts.With over 500 photographs and step-by-step instructions, this book is the essential resource for lovers of spicy food.

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Book SynopsisThe latest book in the LEON Happy series - more than 250,000 copies in print.LEON, the home of naturally fast food, have turned their hand to creating a collection of curries - more than 100 new recipes inspired by dishes from Sri Lanka, India, Thailand and Burma, as well as Kenya, Somalia and the Caribbean. Find fiery, speedy, warming or creamy curries, plus everything you might want on the side, from fluffy flatbreads and perfect rice to crunchy relishes, garlicky greens and tangy pickles. If you want fast fixes with easy wins from a supermarket, or something more fancy for when you have a little more time, you will find them all here.Includes Sri Lankan jackfruit and vegetable curry, Kashmiri lamb rogan josh, Skinny salmon and coconut curry and Katsu chicken curry as well as tasty side dishes and tips for speedy curries and ingredient swaps.Trade ReviewLeon is the future -- Giles Coren * The Times *

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Book SynopsisCook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal. Provencal is the stunning reissue of Alex Jackson’s widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home. Provence and Languedoc are France’s window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alex’s belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aïoli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a ‘Grande Bouffe’ – a set menu for a feast – so you can really impress your guests and celebrate many wonderful ingredients in one evening’s cooking. Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.Trade Review For Sardine: ‘I love … Alex Jackson’s cooking. The food he offers is from Provence and the Languedoc, areas that we haven’t been so curious about in the last few decades, but I’m thrilled they’re back. It’s time to revisit the region. There’s still so much to try.' – Diana Henry 'This is the book I used more than any other last year … His writing is a delight and, like his cooking, hits just the right balance between precision and ease.' – Rachel Roddy 'Seductively reminds us of the comforting allure of French food.' – Nigella Lawson 'It’s approachable, simple, conversational and absolutely delicious … his recipes transport you straight to the Med.’ Telegraph Weekend 'No book this year has made me feel hungrier.' – Bee Wilson, Sunday Times ‘French flavours will lure us in shoals … It is delectable.’ – Fay Maschler, Evening Standard ‘Simple, unpretentious and understated, entirely without ego, attitude or pomp … [Provencal] realises how hard simple is to get right. And does so, for the most part, with flame-licked aplomb.’ – Tom Parker Bowles, Mail on Sunday

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Book SynopsisA fabulous collection of 30 recipes featuring the sweet, pungent spiciness of fresh and preserved ginger.

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Book SynopsisWhether curly or flat-leaved, parsley's distinctive taste and delicate aroma is essential in soups, stocks, sauces and stuffings, and this book of 30 classic recipes will inspire you to get the best from the herb.

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Book SynopsisTraditional curries made easy with accessible photographs, from hot and spicy to mild and creamy.

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Book SynopsisA GUARDIAN BOOK OF THE YEAR 'A JOY OF A BOOK' (SUNDAY TIMES) A BBC GOOD FOOD 'BEST INDIAN COOKBOOK'FROM THE 1.5 MILLION-COPY BESTSELLING AUTHOR OF 'THE ROASTING TIN SERIES': 75 SIMPLE, FRESH AND DELICIOUS RECIPES. INCLUDES: OVER 20 ONE-TIN/ONE-PAN RECIPES AND OVER 20 *30 MINS MAX* RECIPES. 'A must-have' Rachel Roddy 'A practical and inspiring delight' Niki Segnit 'An instant classic' Felicity Cloake 'Clever, speedy, manageable' India Knight 'Rukmini's best book yet' Stuart HeritageDiscover simple and speedy recipes that work for every day such as:Crisp-Topped Marinated Sea Bass With Green Chilli, Lime & Coriander - Roasted Cauliflower with yoghurt and mustard - All-in-one Aubergine, Tomato & Nigella Seed Curry - Chilli, Coconut & Lime Salmon with Roasted Cherry Tomatoes - Green Pea, Onion & Cauliflower Pulao Rice - Bengali Popcorn Shrimp - Mini-Naan Pizzas with Lime & Coriander Paneer - Cheddar, Cumin & Nigella Seed Cheese StrawsFrom quick snacks and weeknight dinners to simple desserts, Rukmini Iyer has created a collection of South Indian and Bengali-inspired recipes with a modern twist. Keeping with her ethos of 'minimum effort, maximum flavour', these dishes are vibrant, achievable and moreish. 'Effortless innovative cooking and banging flavours' Alice Slater 'Everything is full of flavour and easy' Angela Hui 'Full of realistic, delicious recipes' Bethany Rutter Trade ReviewInspired by a train journey between her parents' home towns of Kolkata and Chennai, India Express is a collection of 75 south Indian and Bengali recipes, and Rukmini Iyer's seventh book. The first thing I made from it was Chingri Macher Malai, spiced prawns in coconut milk, which took minutes to prep, simmered quietly for just under half an hour, and was perfect on buttered white rice. Semolina pancakes were similarly successful. This collection follows Iyer's wildly successful roasting tin series, rightly considered cookbooks for our times. What was it about them? Accessibility? Minimum fuss/maximum flavour? Layout? Trust in the likable, reassuring person who guided you through? All of the above - which, together with more personal material than her previous work, makes India Express a must-have. * Rachel Roddy, The Guardian 'Best Books of 2022' *I am a huge fan of Rukmini Iyer's Roasting Tin cookery books, but her new one, India Express, is my favourite yet... an absolute joy of a book * India Knight, Sunday Times *The most delicious things I ate this year were 'chop' from [Rukmini Iyer's] India Express ... The book is a practical and inspiring delight. Iyer brings her trademark clarity and fuss-free instruction to some of the South Indian and Bengali recipes she ate growing up. It's veg-leaning and full of flavour. I have used the book a great deal and am keeping it in the kitchen because this is the kind of food I want to make after Christmas indulgence. * Niki Segnit, author of 'The Flavour Thesaurus' and 'Lateral Cooking' *An instant classic * Felicity Cloake, author of 'Red Sauce, Brown Sauce' *It's beautiful, remaining true to Rukmini's accessible, flavourful and innovative style * Alice Slater, author of 'Death of a Bookseller' *Effortless innovative cooking and banging flavours * Angela Hui, author of 'Takeaway' *Full of realistic, delicious recipes * Bethany Rutter, author of 'Welcome To Your Life' *Beautiful and mouth-watering * Robert Elms, BBC Radio *Amazing, simple but really flavoursome curry recipes * Trish Halpin, 'Postcards from Midlife' podcast *Packed with great ideas for quick-to-prepare dishes with some punchy flavours * Madeleine Morrow, London Unattached *Absolutely brilliant - clever, speedy, manageable * India Knight, author of 'Darling' *This is Rukmini's best book yet * Stuart Heritage, author of 'Don't be a Dick, Pete' *There are plenty of punchy flavours here and the beauty of this kind of cooking is that it requires so little preparation. * Constance Craig Smith, Daily Mail, for ‘The Green Roasting Tin’ *This book has changed my life * Juno Dawson, for ‘The Green Roasting Tin’ *Wonderful. So delicious. So easy * Nina Stibbe, for ‘The Green Roasting Tin’ *An absolute must-have * GQ for 'The Green Roasting Tin' *This book will earn a place in kitchens up and down the country * Nigella Lawson, for 'The Green Roasting Tin' *

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Book Synopsis A practical card deck packed with simple growing and cooking tips to help you fill your kitchen with herbs.  Organised by flavours and uses to enhance your cooking and boost your health with culinary plants.  Supported by experts at the English Royal Botanic Gardens, UK.  Packaged in an attractive gift box containing 60 cards organised into tabbed sections.  The perfect gift for home gardeners and kitchen garden cooks.   Fill your kitchen with herbs with this practical herb care deck.    Create a living trove of fresh flavours to enhance your cooking and boost your health with these incredible culinary plants. Organised by potential uses, this practical card deck will help you to use 60 herbs in the most interesting ways: from making stunning botanical cocktails to whipping up delicious home-made pesto.    The b

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Book SynopsisCoriander has always been highly esteemed in the East and in Mediterranean countries for its ability to enliven a wide variety of dishes from soups and stews to salsas, curries and salads. ,

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Book SynopsisPep up your cooking with all kinds of fresh and herby ideas for adding interest to soups and snacks, breads, salads, fish, meat and all kinds of delightful desserts.

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Book SynopsisLearn about the amazing health benefits of vinegar, how to create your own, and delectable recipes to use it in.

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Book Synopsis

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Book SynopsisThis title highlights 250 practical uses in the home health; healing; beauty; homecare; and, cooking. Discover the amazing powers of vinegar and over 250 practical ways in which it can be used in the medicine chest, bedroom, bathroom, kitchen and garden. This title includes a fascinating look at the history, production and fermentation of vinegar, followed by a directory that describes and examines each type. It offers natural remedies, treatments and preparations, including digestive tonics, first aid applications, body washes and hair treatments. It provides expert advice on how to use vinegar in the home to clean, remove odours, care for your pet, restore furniture and utensils and improve your laundry. It presents recipes, hints and tips for using all types of vinegar in the kitchen, from dressings and chutneys to sauces, baking, and drinks. Everything has been shown step-by-step with more than 380 colour photographs throughout. Vinegar has been used for centuries for an infinite range of purposes. In this practical book, the introduction covers the history, folklore and science of vinegar, followed by a comprehensive directory to its many varieties. Find out how to treat bruises, sore throats and other common ailments, then discover how to care for your skin and hair before learning how to mix your own natural pesticides, limescale removers and furniture restorers. Blend relishes and vinaigrettes and create classic salads and pasta dishes with 30 simple recipes. Colour photographs throughout illustrate the versatility and benefits of this magical ingredient.

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Book SynopsisThis book contains everything you need to know about successfully growing and cooking with herbs. There are garden designs with illustrated plans to follow, from knot gardens to herb containers. A botanical A - Z directory contains over 250 herbs with plant descriptions and information about how to grow each one. Over 300 aromatic recipes include Sorrel, Spinach and Dill Soup, Baked Herb Crepes and Lavender Cake, as well as teas, drinks, cordials, sugars, salts, butters, stocks, sauces, chutneys and marinades. This book will help you to harness the scent, taste and health benefits of these versatile plants, both in the garden and at the dinner table.

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Book SynopsisMake the most of the international curry culture and expand your culinary horizons with this sizzling collection of 500 of the world's best curry dishes. Cook the classics with recipes for Chicken Satay or Coronation Potatoes, and then try something a little unusual, like Mackerel in Tamarind or Lamb Korma with Mint. In addition, the book has a wonderful selection of spicy appetizers, side dishes, salads, relishes, rice dishes and accompanying breads. A plentiful range of vegetarian options is also included. Whether you like your curries red-hot or prefer a milder, more complex taste, there are recipes here to suit every palate.

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Book SynopsisPreserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!Trade Review"An exciting survey of preserved foods . . . with simple-to-follow recipes, Macdonald expertly walks readers through the process, covering each step, from the equipment needed to troubleshooting problems such as mold and curdling. This is an inspiring guide to new flavors and reliable methods of preserving them." - Publishers Weekly"Clean fonts and design enhance the book's modern feel and make it easy and practical to use in the kitchen. This is a perfect addition to a library collection because, while it's designed for beginners, experts, too, will love its new ideas and diversity of recipes." - Sarah Tansley, Booklist.

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Book SynopsisThere is so much to love in MiMi Aye's wonderful Mandalay - Nigella LawsonOne of the Financial Times'' Best Books of 2019One of the Observer''s 20 Best Food Books of 2019A flavour explosionInfluenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.Beginning with a look at the ingredients that make Burmese food unique as well as suitable alternatives MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabliTrade ReviewThere is so much to love in MiMi Aye’s wonderful Mandalay: Recipes & Tales from a Burmese Kitchen but, even before I got on to the recipes, I felt that a book that told me that in Burma people greet each other by asking whether they’ve eaten yet, belonged in my life... I am so grateful to Mimi Aye for a really loving and hungry-making introduction to a fascinating cuisine. * Nigella Lawson *Knowing next to nothing about Burmese food, it's a glorious revelation. Autobiography, history and recipes all rolled into one magnificent whole. A brilliant, beguiling book. * Tom Parker Bowles *Real insight into a cuisine I don't know nearly enough about... and a delicious love letter to Burma. * Marina O'Loughlin *A gorgeous book full of narrative and recipes, with an unignorable cover in the brightest of yellows and the deepest of crimsons. It schooled me lightly in a culinary Burma, a country whose food is influenced by its proximity to China, India and Thailand, but which is much more than simply an amalgam of that. For example, the repertoire includes a profoundly developed interest in fritters. Apparently, the Burmese love deep-fried stuff. This is something we can all get behind. -- Jay Rayner * The Guardian *Aye is a gifted recipe writer and opinionated champion of the food of her family... This is a book to read as well as cook from, packed with evocative imagery. * Observer Food Monthly *It’s rare to come across a book that opens up an entirely new cuisine to us and Mandalay does exactly that. Burmese recipes that combine the deliverable with the authentic, written with calm authority leavened with personal touches from an engaging personality. Buy and learn. -- Tim Hayward * Financial Times online *A readable, personal collection of stories and recipes from a country [MiMi] refers to as 'home'... Enlivened with family snaps and beautiful food photography, it's a brilliant introduction to Myanmar's food culture. * Delicious Magazine *MANDALAY is an utterly charming, enlightening collection of food and stories, written with authority and a clear sense of the author rarely seen in the ‘cookbooks by region’ shelves of a bookshop. * The Caterer *Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye offers surprises and inspiration with its accessible recipes. It isn’t intimidating but just pushes culinary boundaries down a tasty road to Mandalay. * Mostly Food and Travel Journal *Held close to one’s chest and handed down along bloodlines, woman-to-woman, recipes carry great weight in Burma... Aye’s account of Burmese food is invitingly personal, interspersed with family photos and stories of travels. It’s also highly educational, with sections devoted to eating and serving customs, staple ingredients and alternatives, and “Why MSG is A-OK.” * nationalpost.com *In her beautiful book Mandalay, MiMi brings fresh flavours right into British homes. * Great British Food Magazine *Table of ContentsIntroduction The Food of Burma Eating & Serving Customs Staple Ingredients & Suitable Alternatives Why MSG is A-OKAY Equipment in the Burmese Kitchen Cover Versions Fritters Salads Soups Rice Noodles Meat Chicken & Eggs Fish & Seafood Vegetables Pickles & Chutneys Condiments, Relishes & Dips Sweet Snacks Secret Weapons Menu Suggestions Guide to Pronunciation Glossary Index Acknowledgements About the Author

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Book Synopsis'Her food is a joy, and a true celebration of eating' - Nigella LawsonHealthy Indian Vegetarian is a celebration of Indian food at its best; fresh, vibrant and supremely moreish. Chetna Makan's bestselling cookbooks combine her creative flavour twists with a love of simple Indian home cooking. Taking inspiration from the eclectic mix of vegetarian and vegan dishes found in Indian cuisine, these tempting recipes celebrate plant-based food at its best - delicious, vibrant, varied and nutritious. Nothing complicated; just beautiful food for everyone - and so healthy that you can enjoy it every day.With over 80 delicious recipes that vegetarians and even the most dedicated of meat-eaters can enjoy. Chetna shows just how creative you can be with even the most humble of vegetables. This book is packed with flavour and innovative ideas whilst being easy and accessible for home cooks.Recipes include:Garlic and tamarind soupGram flour stuffed chilliesCheese and potato chapatti sandwichCourgette kofta curryBeetroot and sweet potato kormaMasala paneer

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Book SynopsisEnjoy the best of chilli-hot food with this collection of inspiring recipes for soups, broths, dips, salsas, appetizers, snacks, main meals, vegetarian dishes and salads.,

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Book Synopsis

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