Penguin Books Australia

Stir some spice pastes into your cooking – hot and pungent and mellow and fragrant – and experience irresistible explosions on your palate.

Here are instruction 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 to 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, like braising, these recipes deliver maximum flavour for minimum effort.

'Full of adventurous and original dishes' – The Australian

'An inspirational book' – delicious.

'The recipes are fast, deeply flavoured and quite delicious. This is a standout book for any serious cook.' – West Australian