This book is full of fresh food simply cooked, adding a global twist to seasonally available produce. It explores a range of exotic and more familiar flavour and aroma combinations from around the world.
Chilli, ginger and lemongrass set the tone for a chapter inspired by the ingredients of South-east Asia. Cinnamon, nutmeg and other earthy spices set the mood for a chapter that evokes the colours and flavours of North Africa and the Middle East. Basil, sage, rosemary, thyme and oregano infuse a chapter reminiscent of the Mediterranean but with a thoroughly contemporary twist.
Continuing in the 'Marie Claire' tradition, this book will inspire with its modern, fresh approach to food and entertaining.
