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.


Finalist, 2012 James Beard Awards USA

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