Stir (2001)

Stir spice pastes into your cooking – hot and pungent or mellow and fragrant – and experience irresistible explosions on your palate.

Here are instructions for making fourteen basic preparations – including laksa paste, chilli jam, satay spice paste, spiced tomato chilli pickle, preserved lemons, harissa, green curry paste, red curry paste and massaman curry paste – and over 100 recipes for dishes that use them as a basis. Whether it’s fast, hot cooking such as stir-frying or barbecuing, or long, slow methods that don’t require constant attention, such as braising, these recipes require minimum effort and give maximum flavour.

Awards

Finalist, 2012 James Beard Awards USA

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This title is no longer in print but secondhand copies may be available online at amazon or AbeBooks.

Stir spice pastes into your cooking – hot and pungent or mellow and fragrant – and experience irresistible explosions on your palate.

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