Spices hold the key to the culinary history of the world and "The World of Spice" explores the subtle shadings in provincial spice palettes that represent the complex layering of local cuisines. Journeying to the far corners of the globe, award-winning writer Michael Bateman uncovers an intriguing blend of food and travel to plot a spice trail for the modern age. In 200 exquisite recipes from fiery Cajun redfish to traditional English Christmas pudding, he rediscovers ancient skills that tease out the fullest flavours in main dishes, light appetisers and salads, warming soups and stews and sensational desserts, alongside a host of delicate spice mixtures, pastes, sauces and side dishes. Combining culinary, botanical and historical information with wonderful anecdotes, delicious recipes and vibrant food and travel photography, "The World of Spice" has been a lifetime in the making. It will fascinate every gourmet, globe-trotter, food historian and modern-day cookery enthusiast.
Michael Bateman has been nominated five times for the prestigious Glenfiddich Awards and was named Food Writer of the Year in 2000. His Good Enough to Eat was also shortlisted for the Andre Simon Award. He was for many years food writer for the Independent on Sunday and before that editor of 'Lifespan' in The Sunday Times, during which time he launched the Campaign for Real Bread and co-wrote the best-selling Sunday Times Book of Real Bread.