The greegrocers of the Middle Ages sold species aromatica from around the world as flavourings for food. The availability of spices is greater than ever as we use ingredients from the four corners of the globe. These recipes were devised by the chefs from one of the world's best-known food shops: Fauchon. From cocktail nibbles and starters, through fish, meats, vegetables and finally the glorious desserts, jams and chutneys whose secret ingredient is one of the magical spices, sweet or savoury.

Chilli to Vanilla: Fauchon for the Recipes 2003, Hachette Illustrated UK

ISBN-13: 9781844300044

Hardcover

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