Mighty Spice Express Cookbook: Fast, Fresh and Full-on Flavours from Street Foods to the Spectacular
Aug 2013 · Watkins Media Limited
Ebook
224
Pages
family_home
Eligible
info
About this ebook
John Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors.
Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make.
Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast.
With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.
Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make.
Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast.
With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.
About the author
John Gregory-Smith travels extensively throughout the world and writes recipes and features for magazines and websites including Now Magazine, Easy Cook, Menshealth.com and GQ.com. He appears regularly on TV in the UK and has appeared on Fox 5 San Diego and ABC7 Chicago. He has sold a range of fresh spice pastes through a major supermarket chain and was one of Olive magazine's 21 future stars of the foodie world. The author lives in UK.
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