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In 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.
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Previews available in: English
Subjects
Cooking (Spices)Showing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
Spice odyssey: from asafoetida to wasabi, recipes to really excite & inspire
2014
in English
1909487104 9781909487109
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WorldCat
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2
Spice odyssey: from asafoetida to wasabi, recipes to really excite & inspire
2013, Kyle Books
in English
0857831569 9780857831569
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Libraries near you:
WorldCat
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Book Details
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Includes index.
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Feedback?December 9, 2022 | Edited by ImportBot | import existing book |
July 18, 2019 | Created by MARC Bot | import new book |