The book is divided into 2 sections, the spice directory and the recipes. In the directory the author analyses the origins and uses of both well-known and more unusual spices. Each spice is beautifully photographed for easy recognition. The spice directory also includes an exploration of various spice mixtures including dukkah, garam masala and za'atar.
There are 12 recipe chapters, soups, eggs, fish, poultry and game, meat, vegetables, pasta, potatoes, rice, pastry and grains, sauces, breads, biscuits and cakes, chutneys, pickles and relishes, desserts and drinks.
Every recipe is within the range of every cook but remains impressive, using easily obtainable ingredients. Fully illustrated with stunning photographs. It is a must for everyone interested in spices and their many uses.
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