Spice Odyssey
Published on 19. September 2013
Book
Hardback
208 pages
978-0-85783-156-9 (ISBN)
Description
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.
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.
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.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Illustrations
colour photography
Dimensions
Height: 257 mm
Width: 212 mm
Thickness: 25 mm
Weight
1028 gr
ISBN-13
978-0-85783-156-9 (9780857831569)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
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. He has appeared on Market Kitchen, Sunday Feast, Saturday Kitchen and presented Economy Gastronomy on BBC2. He is the author of Using the Plot and Economy Gastronomy with Allegra McEvedy.
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. He has appeared on Market Kitchen, Sunday Feast, Saturday Kitchen and presented Economy Gastronomy on BBC2. He is the author of Using the Plot and Economy Gastronomy with Allegra McEvedy.
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. He has appeared on Market Kitchen, Sunday Feast, Saturday Kitchen and presented Economy Gastronomy on BBC2. He is the author of Using the Plot and Economy Gastronomy with Allegra McEvedy.