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

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 title features 50 fabulous curry recipes from Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is an authoritative guide, with easy-to-follow recipes for making delicious, fragrant curries. An extensive introduction looks at the eating habits of the region and how they have been shaped over the centuries by religious influences, local geography, foreign settlers, invaders and commercial trading. It includes a guide to key ingredients, such as fresh herbs, aromatics and spices, curry powders and pastes, and advice on the most useful kitchen equipment. Recipes include traditional sizzling meat, poultry, fish and vegetarian curries, tasty rice and noodle dishes, and a selection of refreshing salads and sambals. It is lavishly illustrated throughout with over 270 photographs, including step-by-step instructions. Some of the world's most exciting cuisines are found in the South-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of the region - including highlights such as Mussaman Curry and Red Chicken Curry with Bamboo Shoots from Thailand, Beef Rendang from Indonesia, Burmese Fish Stew, and the Filipino meat soup Puchero. With practical advice to explain the basics of curry-making and the ingredients used, step-by-step instructions, and beautiful photographs for every dish, this tempting collection of mouthwatering dishes is for curry lovers everywhere.

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Book SynopsisThis is a complete guide to growing herbs, with an informative directory and over 120 recipe and gift ideas. It offers practical advice on every aspect of growing herbs from designing your own herb garden and raising healthy herbs, to propagation, pruning and training. It is a botanical A-Z of over 150 herbs, with information on uses, cultivation and detailed descriptions of each variety. It features over 80 tasty and innovative herb recipes from summer soups, tasty snacks, and rich casseroles to light desserts, refreshing punches and soothing tisanes. It offers a wealth of attractive craft gift ideas including scented candles, table decorations, bath lotions and much more. For centuries, herbs have been used in gardening, perfumery, folk crafts and cooking. This book combines the range of skills needed for herb cultivation with hundreds of inspirational ideas for appetizing herb recipes and attractive craft ideas. The first half of the book is a practical guide to growing herbs successfully. The second section identifies over 150 herb varieties, providing cultivation tips as well as essential information on their medicinal, culinary and scented properties.An irresistible collection of recipes follows, including dishes for every taste. The book ends with a treasury of projects for scented displays, gifts and beauty products.

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Book SynopsisThere are numerous styles of curry: Indian dishes include Madras, dhansak and korma, and there are also dishes from China and South-east Asia that use ingredients such as coconut milk, lemon grass and galangal. This book offers all kinds of hot and spicy recipes, including stews and stir-fries, as well as chutneys, salads, raita, naan and other tandoori breads.With appetizers,vegetarian main courses, fish and meat dishes, and all the accompaniments, there is something for every event, from family snacks or meals to more elaborate dishes for impressive entertaining. Whatever the occasion, these recipes will satisfy everyone's appetite for curry.

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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 SynopsisDespite their fearsome reputation, chillies have helped to shape the identities of innumerable world cuisines. Chillies traces the culinary journey of the spice and uncovers cultural and spiritual links between chillies and humans, from their use as an aphrodisiac, to the recent discovery that chilli heat shows promise as a treatment for neuropathic pain, prostate cancer and leukaemia. It also makes a compelling link between the history of global trade and conflict and the spread of spicy cuisine worldwide. Peppered with lively anecdotes and details of chilli taxonomy and ecology, this entertaining history is sure to spice up your bookshelf.

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Book SynopsisThe vast sub-continent of India has a range of cuisines as diverse as its cultures. This book is a carefully planned combination of classic and traditional dishes, recipes adapted and devised to cater for modern trends in healthy eating, and curries prepared in the popular and exciting Balti stove-top style. Among the classics you will find all the famous recipes much-loved by all, including Samosas, Bhajias, Naan, Chapati, Kashmiri-style Lamb, Spicy Kebabs, Bombay Duck, Tandoori Chicken, Korma, Dhal and Bombay Potato. Each of the recipes features at-a-glance nutritional information, making this the ultimate cook's guide to Indian cuisine.

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Book Synopsis'[Cyrus has] distilled years of experience in the kitchen and at the table to guide even the most spice shy.' - Independent Make delicious vegetarian and vegan Indian dishes from a range of just 10 spices.Indian food offers a huge choice of naturally vegetarian and vegan dishes. In this new collection, Cyrus Todiwala serves up easy, full-flavoured recipes for everything from breakfast and brunch to simple suppers, from warming soups to veg-packed curries and daals. With a spice box of just 10 favourites, you can whip up simple home-cooked dishes such as Spiced Aubergine and Tomato Frittata, Sweetcorn, Celery and Coconut Chowder with Almonds and Baked Tandoori-style Cauliflower with Couscous and Spinach & Garlic in no time at all.

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Book SynopsisChetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites.Whether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary.Discover rare but precious traditional bakes from India, as well as new spice-infused recipes. Delve into the history of Indian herbs and spices and learn how to match foods and flavours.

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Book SynopsisThe Modern Spice Rack is an insightful guide to the most common spices in our cupboards, and offers up how to best make use of them in delicious recipes. Spices have, historically, been a tricky ingredient. They’re prevalent in everyone’s kitchens, but too often are underused, stored badly and kept years beyond their ‘best before date’. There’s the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use – a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition. Colourful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and the global, taste-led recipes will have readers cooking more confidently with spices.

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Book SynopsisAll the secrets to cook authentic family-style and takeaway favourite curries at home from Mowgli founder and curry evangelist Nisha Katona.'Nisha's book is brilliant - stunning recipes' -- Tom KerridgeBeautiful, tasty, delicious food that I could eat every day. - Simon RimmerNisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious -- Lorraine Kelly'This is simply one of the best books on Indian food I've come across' -- ***** Reader review'By far the best cookery book I've ever bought' -- ***** Reader review'Every recipe has been a hit!' -- ***** Reader review***********************************************************************************************Mowgli founder and 'curry evangelist' Nisha Katona shares all the secrets from her Indian family kitchen, passed down through the generations, so you can cook your favourite curries at home.Introducing her concept of the 'spice tree' - a simple infographic formula to show you which spices and ingredients go best together - Nisha will demonstrate how to get that authentic curry flavour every time.Discover new and inventive recipes that showcase the perfect flavour pairings of the Indian kitchen, including:*Steamed Bengali Trout*Salmon and Cauliflower Curry*Mackerel with Nigella and Tomato*Goan Fish Curry*Butter Chicken*Quail Masala*Railway Goat Curry*Spiced Ginger Lamb Raan*Green Dahl with Rhubarb and Ginger*Puy Lentils with Cardamom and Garam Masala*Peanut and Potato PowaWith stunning photography, easy to follow recipes and accessible explanations of flavour pairings, this will change the way you approach Indian cuisine!Trade ReviewNisha's food is good for the soul - bowls of comfort and platefuls of joy. Her recipes are simple and utterly delicious. -- Lorraine KellyNisha’s book is brilliant - stunning recipes -- Tom Kerridge

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Book SynopsisReconnect with nature to feel happy and healthy.The Mayan Salad. The Raw Chocolate Tart. The Forgotten Ecstasy Smoothie. These delicious and creative offerings from London’s revered Wild Food Café have become classics for a new generation. Now their creators are ready to share them with the world – as well as the natural, seasonal philosophy that underpins them.Joel and Aiste Gazdar have grown the Wild Food Café to become an oasis of nourishing raw-centric plant-based food in the middle of the city: a beacon of community, wellness and innovation. At the very heart of what they do is playful learning inspired by time, elements, seasons and nature. How might the energies of dawn inspire a light savoury meal to wake up the senses? How can we use herbs in our daily routine to keep calm and balanced? How can we create rich and intricate root vegetable feasts to ground and support us in the darker, colder days?From hearty one-pot stews, raw breads and sea vegetable salads to super-food custards, probiotic tonics and iconic raw desserts, as well as transformative well-being practices such as wild water foraging and recapitulation meditation, this is a book for anyone who wants to nourish their mind, body and heart.Trade ReviewThe Wild Food Café was the first vegan restaurant I ever went to in London and I loved it, it really shows how vibrant and delicious plant-based cooking can be * Ella Mills - Founder of Deliciously Ella *Wild Food Café is one of my favourite restaurants in London. The desserts have go to be the best guilt-free pleasures in life!! * Mel C *

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Book Synopsis"Mark Diacono… has such a friendly, self-deprecating and comfortable voice you want to follow him into the kitchen." - Diana Henry’s Autumn 2022 Best Cookbooks, The TelegraphSpice is a vibrant exploration of flavour, fragrance and heat that majors on the kitchen, with a celebration of over 50 spices that will fill your kitchen with a wealth of heady aromas and tastes. Packed with ideas for enjoying and using spices, Spice is much more than your average recipe book. Mark Diacono shares the techniques at the heart of sourcing, blending and using spices well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. Focusing on the familiars including cumin, turmeric, vanilla, pepper and cinnamon, Spice will also open the door to some lesser-known spices such as grains of paradise, asafoetida, tonka beans and passion berries. The recipes build on bringing your spices alive – whether that’s creating blends to easily enhance your food when short of time on a weekday evening, or in infusing and blooming spices to bring out the very best of these treasured ingredients. The reader will become familiar with the differences in flavour intensity and provenance and discover how, through the use of spice, we can applaud and appreciate cuisines from around the globe. Beginning with a guide to 50 of Mark’s much-loved spices and blends, the book then offers over 100 innovative recipes that make the most of your new spice knowledge. With additions throughout from chefs and food writers of whom spices are an integral part of their cooking identity, including José Pizarro, Honey and Co, Maunika Gowardhan and Yuki Gomi, Spice is sure to inspire and uplift. Trade ReviewLess of a cookbook than an encyclopedia in the universe of spices, Spice deepens even the most versed cooks and chefs on the intricacies of flavors from all over the world. * Tasting Table *As voices in your head go there are few more chatty and compelling than Mark Diacono’s [...] with a spice-grower's enthusiasm for liberally stirring aromatic, zingy or warming bark, berries and seeds through both everyday dishes and some very special indulgences, he eggs us on to uplift our cooking. * Anna Blewett, Great British Food *A book to cook from as the nights draw in, to fill your kitchen with the warm scent of spice. * Delicious *

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Book SynopsisOnce, nutmeg was worth its weight in gold. For much of human history, the tiny Banda Islands in Indonesia were the only source of this esteemed spice. From the age of the Silk Roads through to the mid-19th century partial shift of production to the Caribbean, covering battles between the Honourable East India Company and the Dutch Verenigde Oostindische Compagnie, this book traces the story of nutmeg, revealing its extensive and often surprising influence over conflict, politics, social mores, and Western society. Beautiful antique silver, gold, enamel, bone, ivory, treen and Tunbridgeware graters and rasps demonstrate how much nutmeg was valued throughout history. This book gathers pictures of some of the finest examples world-wide, alongside mechanical and base metal graters and spice containers. It illustrates, and provides useful information on, the history of pomanders which were associated with nutmeg, as this spice was once thought to ward off pestilence and plague. Combining the social history of nutmeg with explanations of the spice production and transportation process, and illustrating in detail examples in international nutmeg grater collections and museums, this book is the essential reference work for collectors, antique dealers and auctioneers.Trade ReviewNutmeg: Graters, Pomanders and Spice Boxes: Luxury and utility from the 16th century to the present day is mentioned on the Antiques Radio Show podcast, broadcast in Australia on Sydney 2RPH. - Antiques Radio Show podcast

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Book SynopsisExplore the dramatic history of the world's most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars, as well as smuggling schemes, and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors and black market smugglers.Trade Review"This book is much like the ingredient it focuses on: exquisite. A brilliant and informative book by an uber talented author."--Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary KitchenTable of ContentsIntroduction 1 Flower of the Gods: Origin and Early Cultivation 2 The Ancient World, Silk Road 3 Saffron in the Medieval and Renaissance Eras 4 North America and the Caribbean 5 Arts and Medicine 6 Modern Market A Saffron Primer Recipes References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

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Book SynopsisIntoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavor that has defined the entire world--and its roots reach deep into the past. With its earliest origins dating back seventy million years, the history of vanilla begins in ancient Mesoamerica and continues to define and enhance today's traditions and customs. It has been used by nearly every culture as a spice, a perfume, and even a potent aphrodisiac, while renowned figures from Louis XIV to Casanova and Thomas Jefferson have been captivated by its aroma and taste. Featuring recipes, facts, and fables, Vanilla unravels the delightfully rich history, mystery, and essence of a flavor that reconnects us to our own heritage.Trade Review"This enjoyable and informative book sheds light on a fascinating topic. Who knew the story of this temperamental little orchid has such an interesting history? This fun volume takes readers on a whirlwind tour across the centuries, and across the planet. Readers are treated to a brief and entertaining history of vanilla's production and consumption. Abreu writes that both Queen Elizabeth I and Giacomo Casanova used vanilla to supplement their sexual prowess, and Thomas Jefferson started a vanilla ice cream rage in the United States after he discovered it in Paris. Vanilla's role in food manufacturing and the fragrance industry are explored, including the dark side of its production and its future on a volatile planet. Brimming with colorful photos and useful facts, this book also contains recipes and links to useful sources to purchase quality vanilla, as well as links to learn more about this remarkable plant."--Claire Stewart, author of As Long as We Both Shall Eat: A History of Wedding Food and Feasts

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Book SynopsisFrom rogan josh and rendang to bunny chow and vindaloo, dive into this celebration of one of the world's most popular dishes: curryThere are few foods more diverse than curry. It's a dish, an ingredient and a cooking method; it can be made hot or mild; vegetarian or vegan; and it can be served with rice, breads, chutneys or pickles. However, while curry comes in many forms, at the heart of the dish is always its flavour - the wonderful alchemy of spices that's guaranteed to delight the taste buds.This handy pocket guide will give you a taste of the following and much more:- Find food for thought with the history of curry around the world- Whet your appetite with the hottest bites of curry trivia- Cultivate your palate by growing your own spices- Discover delicious curry recipes which will allow you to eat your way around the world in your very own kitchenThe Little Book of Curry will help you spice up your life one dish at a time.

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Book Synopsis‘A tale of kings and conquests and high-sea adventures … A must-read for those interested in the history of spices.’ – Shrabani Basu, author of Victoria and Abdul and Curry: The Biography of the Nation’s Favourite DishHumans have crossed the oceans and traversed the unknown in search of spice and flavour for thousands of years. Mustard has been found at Neolithic sites in Iran, Germany and Denmark; the Romans’ love affair with black pepper was insatiable; pepper, saffron, cinnamon, ginger, galangal and grains of paradise were ordered in large quantities for Richard III’s coronation feast; and vanilla was credited as helping 342 eighteenth-century men become ‘astonishing lovers’.Although the Romans had imported black pepper, and Eastern spices had trickled through to the West for centuries, it was only after Vasco da Gama rounded the Cape that huge quantities of spices were brought back from India and the Far East, starting vicious trade wars between the Portuguese, Dutch and English as they established their colonial empires. Spices came from the West too: when Columbus reached the Americas in the fifteenth century, he brought back chilies to Europe, and from there they spread rapidly across the globe.The History and Natural History of Spices looks at spices from both a botanical and historical perspective, from their uses and classification to their influence on trade, war and global events. Both comprehensive and entertaining, it is the story of how our passion for spices helped to change the world.Trade Review‘A tale of kings and conquests and high-sea adventures … A must-read for those interested in the history of spices.’ SHRABANI BASU, author of Victoria and Abdul and Curry: The Biography of the Nation's Favourite Dish

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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 SynopsisIn this title, fiery and spicy Mexican dishes are shown in over 390 specially-commissioned colour photographs. It includes information on the basic ingredients, techniques and equipment used in Mexican cooking as well as all the best-loved national favourite dishes. Classic chili favourites include Turkey Mole, Chicken with Chipotle Sauce and Beef Enchiladas, as well as less known, but equally fiery, fish and vegetable dishes. A wide selection of authentic Mexican recipes and a comprehensive chilli directory of the most common varieties used in Mexican cooking - from fresno to serrano, and from ancho to habanero Mexican food is often perceived as being very hot, and some of the dishes in this book certainly reflect that reputation, but it is also possible to find many recipes that use chilies just as one of the seasonings in a complex mix of flavours. Use the recipes in this book to add a hint of fire to your menu and recreate a complete authentic Mexican meal, with its numerous courses and its use of that most versatile of flavourings, the chilli. Every recipe is shown in step-by-step illustrated sequences, with photograph of the finished dish to show you exactly what you are aiming to achieve, and there are over 390 pictures throughout.

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Book SynopsisThis is a delicious collection of over 90 classic and contemporary recipes using spices from around the world, shown in 300 step-by-step photographs. It features delicious recipes that will transform any meal into a taste sensation. It contains a classic and contemporary selection of recipes for soups and appetizers, fish and shellfish dishes, main meals, salads, side dishes, desserts, bread, cakes and preserves using aromatic, colorful and fiery spices from around the world. Choose from over 90 tasty recipes, each with step-by-step instructions for perfect results. It also offers useful advice on choosing, preparing, storing and mixing spices. Whether you wish to impress your guests with enticing soups and main courses, or want to introduce some different meals for the family, spices combine naturally with both sweet and savoury dishes; here you will find an excellent range of vegetable dishes and salads, and a spiced selection of pizza, pasta and grain recipes. In addition, try the tasty preserves and chutneys and enjoy a variety of subtly spiced breads, buns, cakes and biscuits. With over 90 step-by-step recipes to choose from, "Cooking With Spices" will bring color fragrance and flavour to every meal.

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Book SynopsisThis title includes authentic and iconic curry dishes with step-by-step recipes from around the world and over 325 mouth-watering photographs. It is a dazzling collection of international curries from kormas and karahi to balti, biryani and pilaus, from all around the world including India, Thailand and South-east Asia, Africa, the Middle East and the Caribbean. It helps you take an adventure into an exotic world of spice - try green beef curry with Thai aubergines, spicy seafood stew, Saigon chilli rice and many more sizzling dishes. It offers easy-to-follow recipes, and invaluable cook's tips to guide and inspire you, allow cooks of all abilities to create delicious dishes every time. It provides dishes that include scorching side dishes, fiery salads and soups, flaming curries and spicy rice dishes. Stunning colour photographs accompany every finished curry, and all recipes have a full nutritional breakdown. From mild madras to spicy vindaloo, curries have long been a favourite. The step-by-step recipes will guide even the most inexperienced cook. This superb collection has a wide range of curried meats and fish, biryanis and rice, breads and naan. Recipes are clearly organized by meal type, making it simple to pick and choose your favourite food. With 325 glorious colour photographs, step-by-step instructions and essential nutritional guidance, this sizzling collection is essential for any lover of hot and spicy curries.Trade Review"'Mridula Baljekar has proved herself to be the doyenne of Asian cooking. This book deserves a place on every kitchen shelf' (Asian Times)"

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Book SynopsisThe Spice Companion is an essential home reference guides to over 50 spices. Each entry gives the essential properties of each spice, as well as its medicinal and culinary uses and cultural significance. In addition, there are sections on flavour combinations and uses for beauty and health.

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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 SynopsisJoin Judith Hann on this seasonal journey around a year of culinary herbs. Packed with recipes, beautiful photography and practical information on both cooking and growing herbs, this book is the quintessential guide to transforming your food using herbs you can grow in your very own garden. Each seasonal chapter is filled with delicious ideas for simple suppers, spectacular roasts, desserts, preserves and more. So you can relish the summer scents of Rose Cake with Herb Cream, or enjoy the winter warmth of baked Fennel with Parmesan. Drawing on her time as President of the Herb Society, her successful cookery school, and a lifelong passion for herbs, Judith Hann unlocks the key to growing and cooking with these evocative and versatile ingredients.Trade Review"My good friend Judith has written a most desirable book. With great expertise, she mixes her herbs masterfully, making sense of improving one's food. Well done Judith." --Antonio Carluccio, O.B.E., author of Carluccio's Complete Italian Food

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Book SynopsisSpices 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.

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Tandoori Chicken Bites, Vegetable Koftas, Samosas, Chapatis and Mango Chutney – if these are all dishes that you’d love to be able to cook and eat at home, the Easy Indian Cookbook is for you. Aimed at cooks new to the ingredients and techniques used in Indian cookery, this book takes you, step by step, through the processes involved in creating delicious, aromatic Indian dishes. Each recipe is divided into clear stages and techniques to enable you to master this colourful and exotic cuisine – and realize that making the perfect biryani is as simple as stirring the ingredients together in a pan. The book opens by introducing you to the world of Indian cooking, explaining the ingredients, methods and basic preparations such as spices, chutneys, breads and rice. The clear chapters give you delicious recipes for snacks and starters; vegetarian, poultry, meat, fish and shellfish main dishes; side dishes; and simple yet exotic sweets. Try Fenugreek Flatbreads, Paneer with Peas, Prawns with Hot-and-Sour Curry or Cardamom Ice Cream. Finally, a cross-referenced collection of 12 menu plans, showing mouthwatering meals for lunches and dinners, whether you want a warming curry to see you through a chilly winter evening or a sumptuous feast for friends and family. With clear instructions, beautiful finished-dish photographs and invaluable tips throughout, the Easy Indian Cookbook is the one-stop Indian cookbook for beginners.

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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 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 SynopsisA fiery and fun collection of more than 60 delicious recipes that showcase the flavour and heat of chilli peppers, perfect for fans of world food and tastebud-tingling heat. In this fabulous book, chilli guru Dan May shares his favourite recipes celebrating chillies in all their varieties and strengths. Acquaint yourself first with the history of chillies, how to grow them at home, how to identify the key varieties and understand what gives them their distinctive heat. Next, there are ideas here for every kind of dish: Soups & Salads; Nibbles & Sharing Plates; Main Dishes; Side Dishes; Sauces, Salsas & Marinades; Sweet Things & Drinks. Each recipe comes with a recommendation for the best variety of chilli to use so that you get the best flavour and heat. Mouth-watering recipes include Thai Beef Noodle Soup; Chilli-marinated Salmon Gravadlax; bite-size Jalapeño Poppers; Moroccan Spiced Lamb Burgers with Pickled Cucumber & Yogurt Dressing; Texas Marinated Steak with Stuffed Mushrooms; Sweet Chilli-glazed Ham; Fruity African Bean Stew; Chilli-brushed Roast Potatoes with Garlic & Rosemary; Quick Chilli Lime Mayo; three fiery pasta sauces; Chilli Pecan Brownies; and The Perfect Bloody Mary. If you know your Anchos from your Chipotles – or if you want to learn – you’ll love these hot recipes. Whether you prefer just a touch of spice or you like things seriously hot, The Red Hot Cookbook is guaranteed to breathe new life into your home cooking.

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Book SynopsisHot and spicy, mild, creamy and comforting, Thai, Indian, Malaysian, Indonesian - the word 'curry' encompasses a huge variety of exciting dishes. With long lists of spices and unfamiliar ingredients, it might seem like a complex dish to cook and leave you more inclined to call for a takeway, but once you know the basics, creating a delicious curry is simple. Including quick curries when you're short on time, classic curry dishes made easy, delicious side dishes and new ideas using curry spices, and plenty of vegetarian ideas, Good Food has collected 101 of their most popular curry recipes. Every idea is accompanied by a full-colour photograph and a nutritional breakdown so you can create a home-cooked curry with complete confidence and know exactly what is in every bite.This edition is revised and updated with brand new recipes and a fresh new look.

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Book SynopsisFrom ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine. With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.

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