Here’s how to put the zest into your cooking with red-hot spicy-filled recipes for every occasion. In all their forms, spices lend richness, heat and complexity to every food imaginable. From the sun-drenched Caribbean to the bustling food stalls of Thailand, ‘hot and spicy’ defines good eating for millions of people. Within the pages of this book, you will find an exhilarating collection of recipes from all four corners of the world, from the fiery heat of Jamaican Spiced Cod Steaks, to the eye-watering North African Vegetable Couscous with Saffron & Harrisa. Every dish is explained step by step, so it is easy to achieve perfect results. With 30 recipes and 50 vibrant photographs, this sizzling collection will delight everyone who loves tasty food. Part of the Cook’s Kitchen Series, this book has been written by a professional cook and all the recipes have been properly tested in her own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.