Fire and Spice: Fragrant Recipes from the Silk Road and Beyond by John Gregory-Smith

  • Moroccan paper bag sardines (page 16)

    from Fire and Spice: Fragrant Recipes from the Silk Road and Beyond Fire and Spice by John Gregory-Smith

    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Main course; Snacks; Cooking for 1 or 2; Moroccan
    • Ingredients: semolina; ground cumin; chilli powder; fresh sardines; yogurt; harissa paste; lemons
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Notes about Recipes in this book

  • Vietnamese chilli & lemongrass chicken

    • Logan92995 on August 11, 2023

      Pretty good. I thought the flavors came together even though there wasn't many, though with this being my first time with lemon grass, I'm not sure it's an ingredient I will be using again. Instead, I'd rather have just used some lemon juice which I believe would have accomplished the same taste profile.

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  • ISBN 10 1848993765
  • ISBN 13 9781848993761
  • Linked ISBNs
  • Published Oct 08 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United Kingdom
  • Publisher Nourish

Publishers Text

This title shares 200 recipes from Mighty Spice and Mighty Spice Express and reprints them in this beautiful book.

A fragrant treasure trove of recipes from across the globe

Spices have been bringing 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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