Fire & Spice: Fragrant recipes from the Silk Road and beyond

Spices have been adding fragrance and fire to food for thousands of years, and they are

as relevant today as they have always been – versatile, healthy, economical,

and, more importantly, utterly delicious. However, many people find spices

confusing and equate them to endless shopping lists or old jars gathering dust

in their cupboards. This treasure trove of recipes from ‘spice master’

John Gregory-Smith will demystify the spice cupboard and show readers how to

blend these delicious flavours for mouthwatering results.

The book opens with a fascinating introduction to spice cookery and a full glossary of the different

spices, their flavour notes and how to use them. Drawing inspiration from all

over the world, the recipes in this book offer a culinary passport to China,

Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon,

Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise & Lemongrass

Chicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney or

Manchurian Lamb with Tamarind Slaw and Griddled Chilli Potatoes.

The recipes are divided into chapters on street food, curries, salad, grills, stews, vegetables,

meat and desserts and drinks, and offer delicious dishes for any time of the

week, from quick and easy mid-week meals to sumptuous weekend feasts. Every

recipe is accompanied by a stunning photograph of the finished dish and

accompanied by wonderfully evocative stories from John’s travels. Whatever the occasion,

the food contained in these pages is a feast for the senses that will make any

meal a celebration.