|
|
|
|
Last week, the World Spice Cookbook Club explored the home cooking of China with Phoenix Claws & Jade Trees by Kian Lam Kho. It was a remarkable experience, showcasing unique techniques, unusual combinations and fresh flavors.
If you weren't able to join us, check out the recipe for the Marble Tea Eggs pictured above and others from the book on our blog, The Silk Road Diary.
Here are some highlights from the event, and a sneak peek of what's in store for next month when the Cookbook Club selection features the flavorful food of Pakistan...
|
|
For our April 2017 Meet & Eat, the Cookbook Club will be diving into Summers Under the Tamarind Tree by Sumayya Usmani. Check out the sneak-peek recipes from the book below!
Pakistani food is full of flavour...[as] borders with Iran and Afghanistan mean strong Arabic influences in the food, alongside Indian and Far East Asian flavours. Sumayya Usmayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.
|
|
|
|
When we sat down to begin planning for next month’s World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try. We were fascinated by this quick and easy take on classic stuffed parathas.
|
|
|
Mummy's Nutty Saffron Rice? You know we had to try it! This gorgeous saffron rice recipe is both easy on the eyes and easy to make. Try it at your next dinner as a smart way to upgrade your rice dish.
|
|
|
*Promotion not valid on commercial or international orders. Discount automatically applied at checkout.
|
|
|
|
|
|
|
