British food writer John Gregory-Smith quit his day job to spread his excitement about spices — mostly by traveling the world, testing recipes at home and writing food columns for magazines like Men's Health, Easy Cook, Eat In and websites like GQ.com. His simple yet inventive dishes showcase how truly versatile spices can be. Whether in a refreshing salad, grilled meats or sweet desserts, his vibrant tastes and fragrant aromas will impress. Mighty Spice Cookbook (2011 Duncan Baird) proves that you only need to add a few spices to create an exotic dish. Try his nigella seed salad (pictured above), grilled lamb skewers or creamy kulfi ice cream dessert.
Duncan Baird Publishers