MARC record from Internet Archive

LEADER: 02304cam 2200445Mi 4500
001 ocn856563882
003 OCoLC
005 20210430061628.0
008 130522s2013 enka e 001 0 eng
040 $aAU@$beng$erda$cAU@$dOCLCO$dOCLCF$dOCLCQ$dOCLCO$dMYPUT$dUKMGB$dNZBAL$dNZAUC$dOCLCO$dOCLCQ
015 $aGBB361833$2bnb
016 7 $a016453665$2Uk
019 $a857762619
020 $a9780857831569$q(hardback)
020 $a0857831569$q(hardback)
035 $a(OCoLC)856563882$z(OCoLC)857762619
050 14 $aTX819 A1S754
082 04 $a641.6383$223
100 1 $aMerrett, Paul,$eauthor.
245 10 $aSpice odyssey :$bfrom asafoetida to wasabi, recipes to really excite & inspire /$cPaul Merrett.
264 1 $aLondon :$bKyle Books,$c2013.
264 4 $c©2013
300 $a208 pages :$bcolour illustrations ;$c25 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aIn this melting pot of different cuisines, Paul Merrett offers dishes inspired by his travels abroad, his home cooking and his experience in some of the UK's top restaurants. His personal collection of recipes is united by a bold and inventive use of spice and includes such dishes such as Salt and Pepper Squid with a Papaya, Chilli and Coriander Salsa and Sri Lankan Chicken Kotu. Interspersed with anecdotal and amusing stories of his travels to African spice markets and Asian spice gardens (along with discoveries closer to home), it includes a wealth of tips on storage, buying, grinding, dry-frying, rubs and marinades, as well as fascinating facts on the history of spices. From Zanzibar Fish Curry and 25-minute Veggie Tagine to Coconut and Lemongrass Panna Cotta, the subtle aromas and fiery flavours on offer will inspire you to cook something new.
650 0 $aCooking (Spices)
650 7 $aCooking (Spices)$2fast$0(OCoLC)fst01753195
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
029 0 $aAU@$b000051843877
029 1 $aAU@$b000051916917
029 1 $aAU@$b000053364436
029 1 $aNZ1$b15060910
029 1 $aUKMGB$b016453665
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 36 OTHER HOLDINGS