The Incredible Spice Men (Hardback)

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The Incredible Spice Men Book. Order today with free delivery. Open your everyday cooking up to the potential of spice with 80 flavour-packed recipes from award winning chefs Cyrus Todiwala and Tony Singh.

Open your everyday cooking up to the potential of spice with 80 flavour-packed recipes from award winning chefs Cyrus Todiwala and Tony Singh.

Acclaimed chefs Tony Singh and Cyrus Todiwala are on a mission to wake Britain up to the versatility of spices.

For too long, our spices have sat unused and dusty in cupboard shelves, when just a mere sprinking of cumin, a dash of allspice or a handful of star anise has the power to turn our everyday food into an explosion of tastes and smells. Tony and Cyrus have taken to the road, exploring the British Isles and adding their own spicy twist to our most classic and best-loved dishes. Try jazzing up a Sunday roast lamb with a cardomom rub, adding some cumin to give Welsh rarebit a kick, or Cyrus' nutmeg-infused take on toad in the hole.

With 80 delicious recipes accompanied by Cyrus and Tony's top tips and favourite spices, The Spice Boys will demystify the contents of your spice rack, and open your everyday cooking up to a world of exciting new flavours.

The Incredible Spice Men are:

Cyrus Todiwala OBE was born in Bombay and moved to London in 1991, where he opened his acclaimed Spice Cafe Namaste, currently on of the UK's 100 Top Restaurants. Author of three cookbooks, Cyrus was awarded an OBE in 2009, and cooked a banquet for the Queen and Prince Philip in the Diamond Jubilee celebrations.

Tony Singh was born and bred in Scotland, where he has worked in many of the country's top kitchens, from The Balmoral Hotel to the Royal Scotsman train. Oloroso, one of his many restaurants, has won numerous awards, and was named by the Independent as 'the hippest place to eat and drink in Edinburgh'.

SKU9781849907064
Release Date 15-08-2013
Author Cyrus Todiwala & Tony Singh
No pages (Books) 224
Cover (Annual, Hard or Paperback) Hardback

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