People are often put off by spices, imagining that 'spice' means 'hot'. In this book Lyndey and Herbie show us how herbs and spices can bring the simplest of recipes to life, adding freshness and depth of flavour. And while we most often associate spices with savoury food, our authors show how easily this can be applied to sweet dishes too. Recipes are divided into six chapters: Something light to start; Fast food; Slow food; Not so slow food; On the side; and Sweet treats. The spice and wine notes at the back are easy to read and will give the reader confidence to start their own spice collection. The wine notes are interesting and concise, and counteract the misconception that spiced food is difficult to match with wine.
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