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Spice: Layers of Flavour

Dhruv Baker

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Prose: non-fiction, Cooking, Cooking with herbs & spices

Understanding the power of spice through delicious, approachable recipes.

The word 'spice' should not only mean heat or quantity of chilli in a dish. Spice is a reference to the myriad of unbelievable ingredients that for centuries were one of the primary causes of war, of piracy, of exploration and of empire building. They were hunted all over the globe and sent back thousands of miles to royal courts as exotic bounties from far flung, mysterious lands. They were and are spices.

We now have these wonderful ingredients on our doorsteps, or even closer, in our spice cupboards, but we still fear them or treat them with a degree of confusion if not suspicion. In this cookbook, Dhruv will instil an understanding of the characteristics of individual spices, which will then lead to an ability to blend or fuse more and more spices to give an enhanced culinary experience with the addition of each extra layer of flavour. Some recipes will include:

Fennel and saffron butter poached lobster
Pork tenderloin fritters, achari mayonnaise
Cardamom and vodka panacotta
Cinnamon and star anise hot chocolate

Spice has the ability instantly to transport otherwise bland dishes to a monsoon of smell and taste. This is the power of spice.

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Dhruv Baker

Dhruv Baker is the winner of the BBC's MasterChef 2010 and has a rich cultural background which has helped shape how he cooks and the spices he uses in his dishes - from living in Mexico to India, Spain and Tanzania, Dhruv is the perfect chef to introduce cardamom, turmeric and saffron to the modern lexicon using approachable and delicious recipes.

Visit Dhruv Baker's website at and follow him on Twitter at

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