Arabic baharat spice blend, with its accents of cumin, allspice and coriander can transform a grilled ribeye steak. Add Chinese five spice to your pumpkin pie for a new take on an old favourite. Spice expert Amanda Bevill and chef Julie Kramis Hearne bring the world’s spices to your home kitchen to enliven favourite, familiar and traditional dishes with wonderful new flavours. Learn how to use Madras curry in a Fisherman’s Stew, or Moroccan harissa in a hearty vegetable soup. Included are recipes to assemble unique spice blends that add wonderful dimension to roasted vegetables, simple grilled steaks and even apple pie. Who says you can’t teach an old kitchen new tricks?
