From Asafoetida to Wasabi, Recipes to Really Excite & Inspire
Published August 21st 2014
Size 8.8 x 10.1 inches
Spices are everywhere. From natural remedies, scented candles, perfumes, mulled wine, breakfast cereal and wacky pumpkin-spice lattes, to America's own chili con carne. Michelin-award winning Chef Paul Merrett includes something for every spicy cook in Spice Odyssey.
The beginner need be assured that not all spicy food, by any means, will be mouth-burning hot. Much of the finest spicing is also the most subtle. This book is a collection of recipes that dodges between countries and continents with no apology. There are many classic spicy dishes that aren’t included and some quirky home-invented ones that are. Paul's aim is to provoke inspiration and exploration, because those two qualities are always apparent in all of the world’s finest cooks.
Beginning with a short primer on shopping for spices and tools of the trade, Paul then provides 100 mouth-watering recipes from starters & snack to lunches & dinners, quick & simple meals to spicy desserts. Make your own Homemade Labneh with Sumac, Pomegranate & Basil or Spiced Chicken Skewers with Plantain Chips, Mango & Red Pepper Jam. Surprise your friends with the famous curry dish from Sri Lanka, Meat Rottu Roti or whip together some Asian-spiced Short Ribs. For something different try a Moroccan Lamb Burger with Tomato Chile Jam & Zucchini Tzatiki or a Yogurt & Black Pepper Ice Cream.
Beautifully photographed, Spice Odyssey is a perfect cookbook for anyone looking to spice up the kitchen.
Paul Merrett gained two Michelin stars at the London restaurants L’interlude and The Greenhouse. He runs The Victoria near Richmond, which won London Gastro Pub 2011 in the Great Pub Awards. The author of two other cookbooks, he has appeared widely on UK TV.