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Mighty Spice Express Cookbook: Fast, Fresh, and Full-on Flavors from Street Foods to the Spectacular

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John Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, eve John Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast. With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.


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John Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, eve John Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast. With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.

47 review for Mighty Spice Express Cookbook: Fast, Fresh, and Full-on Flavors from Street Foods to the Spectacular

  1. 5 out of 5

    Mei

    I received this book from Netgalley for my honest review. I actually tried some of the recepies offeren in this book. They are rather easy to do and quite tasty. A nice book when you don't have time to prepare complicated meals. I received this book from Netgalley for my honest review. I actually tried some of the recepies offeren in this book. They are rather easy to do and quite tasty. A nice book when you don't have time to prepare complicated meals.

  2. 4 out of 5

    Glamdring

    I think that this is a good book to start with if you are not familiar with cooking with spices and it is also a good inspiration book if you already use spices when you cook.

  3. 5 out of 5

    Jillyn

    Four and a half stars. --- One of my life missions is to make my girlfriend try more "exotic" foods. There's a lot of spices and bold flavors that she hasn't tried yet, and I had her in mind when I picked up this book. I have to say, this is quite the perfect little guide. As the title hints, the "express" part of this book is that they're all meals or dishes that can be prepared quickly. Speed is definitely a main asset of this cookbook. At the beginning of the book, there's a book of all the spic Four and a half stars. --- One of my life missions is to make my girlfriend try more "exotic" foods. There's a lot of spices and bold flavors that she hasn't tried yet, and I had her in mind when I picked up this book. I have to say, this is quite the perfect little guide. As the title hints, the "express" part of this book is that they're all meals or dishes that can be prepared quickly. Speed is definitely a main asset of this cookbook. At the beginning of the book, there's a book of all the spices that the recipes use, so that nothing takes you by surprise and you can be prepared to cook at a moment's notice. In addition to that, each recipe has little pictures of spices on the bottom so you know what's used without even reading the bulk of the recipe. The pictures included are lovely, and I liked that there were personal stories peppered throughout the recipes. It helped give the book a more passionate and authentic feel. I've never been to India or anywhere remotely close, but these stories helped to draw me in and made me want to try more of the dishes. These recipes are divided by course, making it easy to plan meals ahead of time. A lover of bold flavors, there are SO many recipes in here that I cannot wait to try. That being said, the ones that jumped out the most to me include Crab and Scallion Pancakes, Goan Cinnamon & Mint Chicken Curry, Crawfish, Pink Grapefruit & Glass Noodle Salad, Pineapple & Lime Pie. I'd recommend this book to anyone wanting to branch out into new flavor territory, or anyone with a busy schedule that requires quick but delicious meals. I received this book from the Goodreads First Reads program in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.

  4. 5 out of 5

    Alyssa

    Read: August 2013 Where It Came From: eARC from publisher via NetGalley* Genre: Cooking Rating: 4 Cinnamon Sticks I love spices and bold flavors, so I really enjoyed this cookbook. The author’s love of spices and international inspiration are displayed in his first cookbook, Mighty Spice Cookbook, and in this follow-up he sought to highlight the “express” option when it comes to cooking—even if you don’t have much time, you can still have delicious international food! To achieve this end, he turned Read: August 2013 Where It Came From: eARC from publisher via NetGalley* Genre: Cooking Rating: 4 Cinnamon Sticks I love spices and bold flavors, so I really enjoyed this cookbook. The author’s love of spices and international inspiration are displayed in his first cookbook, Mighty Spice Cookbook, and in this follow-up he sought to highlight the “express” option when it comes to cooking—even if you don’t have much time, you can still have delicious international food! To achieve this end, he turned to street food for inspiration. How cool a job must that be, to travel the world and eat things and then invent recipes based off of it? Well, he took his inspiration from street food around the world, and I found the resulting cookbook to be in turn very inspiring. The photography is gorgeous and drool-inducing, of course, and well-staged to help you imagine the locale from which the food originated. The majority of ingredients are easy to source, with some of the more exotic fare easy to track down in a specialty food shop, an international grocery store, or through the magic of the interwebs. (Hot lime pickle? I will probably need to go to the internet for that one.) Stories about his world travels at the beginning of the book and interspersed between recipes help provide context, and a primer on the different spices and seasonings involved in the book helps you get a handle on the flavors you’ll be playing with. Most importantly of all, though, the recipes are fantastic. There were a few things that got the skeptical eye—sun-dried tomatoes appearing in salsa multiple times, for example. (That one actually made me paranoid enough to turn to Google and see if that’s something common that I just completely missed out on.) A recipe for a “green salsa” which sounded delicious and I had no complaint about, save that it might have been more appropriately called “guacamole.” (While not an expert by any means, I’m an admitted snob where Mexican food is concerned.) A preponderance of ingredients being described as “smoky.” (I actually wrote them down and made a list ranging from “yeah, that’s smoky” to “is that smoky…?”: Chipotles, paprika, bourbon, sun-dried tomatoes, maple syrup, tequila. You be the judge.) But for every eyebrow raised in skepticism, there were scads more things that made salivate in anticipation of cooking them. The Good and the Could-Be-Better • As I mentioned above, the photos are beautiful and the food looks great. I just wish they were able to include photos for all the recipes! This would be especially helpful for some of the more exotic dishes, where the average reader may or may not have an idea of how the finished product is supposed to look. • On a related note, there are pictures of the included spices at the bottom of every recipe page for quick reference. It’s a cute idea, but it’s most useful if you can recognize spices at a glance. Additionally, the other ingredients in the recipe aren’t necessarily pantry ingredients, so you’ll need to look at the full ingredient list anyway before grocery shopping. In the end, though, I like it—it adds color and interest to the recipe pages without being distracting. • I love that he looks to India, Mexico, Thailand, Korea, China and other amazing places for culinary inspiration! I think food is a fantastic way to experience other cultures, and the author really brings that out in this book. However, with the titles of some of the recipes I was left with questions. Okay, so we’re making a brewat, but what is a brewat? Chumula? Kedgeree? It’d be nice to know what these things are and at least have the cuisine they derive from specified. Of course the internet can solve these mysteries, but I always appreciate it when a cookbook is a self-contained entity with all the desirable info at my fingertips sans internet. • I love the header text that precedes each recipe—it’s nice to get a little context for the recipe, whether it involves the culture a dish comes from or the author’s experience with it (or in the best cases, both!). I suspect it may be a function of fitting recipes onto pages, but quite a few of the recipes do not have that header text, and I really wish they all did! While it’s not necessary, it’s definitely enjoyable and helps the reader connect with a chef/author and his or her recipes. • The cookbook is divided into the following chapters: Mighty Bites, Not Quite Lunch, Midweek Lifesavers, Nice & Easy, Something Spectacular, and Naughty But Nice. It would be handy if each recipe were listed with a page number under the chapter headings in the table of contents for easy reference—oh well. The recipes range from serving 2 and averaging 10 minutes to make in the Mighty Bites section, to meals serving 4 and taking more time in the Nice & Easy and Something Spectacular sections. I like that there are options for different numbers of people and different cooking times! Naughty But Nice then covers desserts and cocktails for a well-rounded selection of goodies. • I love love LOVE that the author includes ingredient preparation in the recipe itself and counts it towards the recipe’s cooking time. I really hate when recipes tell you it will be ready in 30 minutes, but then forget to tell you there’s another 30 minutes of chopping and measuring that they expect to be done beforehand. Leaving out prep time is cheating, and I’m glad this book doesn’t do it! And Other Random Stuff • I love that there’s a recipe for crab cakes that does NOT involve bell peppers! So many crab cakes include them and I feel they overpower the delicate taste of the crab meat. No peppers here, WOOT! • Many recipes in this book require a mini food processor. I imagine a regular one will get the job done, but there’s a lot more surface area for you to scrape a small amount of sauce/paste/whatever off of. Mini food processors available for purchase on Amazon range from about $15 to $60, for those interested. • I learned a cool new word: spatchcocked! It’s a way of preparing poultry. Overall, this cookbook is easy to operate and contains recipes for awesome food. Blue Mosque goat cheese tart? Oaxaca tostadas? Dongbai roast cod? Yum, yum, and yum. I will definitely be purchasing this cookbook so I can make these lovely dishes and more, and I’ll probably check out the author’s previous one, too. If you are interested in international cuisine and bold flavors, I would recommend this cookbook to you as well. *As ever, much as we are grateful for the copy, our review is uninfluenced by its source. Originally posted on Read This / Eat That

  5. 4 out of 5

    “The Contented”

    I have his Moroccan, Turkish and Lebanese cookbooks. Those are great and I adore those cuisines. I got this one on Kindle - sadly too piggy for my taste

  6. 5 out of 5

    Jennifer

    When I was little, I couldn't stand spicy foods. They made my tongue feel like it was on fire, and I would start to sweat and get generally uncomfortable. A camping trip in high school resulted in a pepper-heavy pasta dish that had everyone crying and me wishing we could carry milk in our rucksacks. Thankfully, I've grown out of the can't-eat-anything-spicy-or-my-mouth-will-burst-into-flames phase, but I still have a little fear of hot and spicy dishes. Then comes along a cookbook like MIGHTY SP When I was little, I couldn't stand spicy foods. They made my tongue feel like it was on fire, and I would start to sweat and get generally uncomfortable. A camping trip in high school resulted in a pepper-heavy pasta dish that had everyone crying and me wishing we could carry milk in our rucksacks. Thankfully, I've grown out of the can't-eat-anything-spicy-or-my-mouth-will-burst-into-flames phase, but I still have a little fear of hot and spicy dishes. Then comes along a cookbook like MIGHTY SPICE EXPRESS. With a name like that, who can't get behind spices? This is actually a sequel cookbook, focusing on fast dishes using all kinds of spices reminiscent of what you might find on a food truck in some exotic locale. Reading the introduction and ingredient descriptions was like a mini world vacation. The pictures are delightful and well staged, and some recipes have a little story on the author's experience with the dish. I want to go on a world tour with this guy! You'll find Asian and Moroccan flavors, along with Indian and Mexican dishes. Listed by every recipe you'll find the number of servings and time to make--very little in this cookbook takes more than 30 minutes to prepare, and a graphic of what spices are used in it. Nothing seems too complicated for the average cook, though some of the more exotic spices might be hard to find outside of a specialty grocery. There's a nice mix of vegetarian/vegan and carnivore recipes, from sides to mains to desserts, so there should be something for everyone. My only gripe is that there is no nutritional information, but none of the recipes seem like they're overly fatty or full of empty calories. If you'd like a taste of the exotic in your own kitchen, definitely take a look at MIGHTY SPICE EXPRESS. I never thought I'd say it, but I'll be on the lookout for other cookbooks by this author! Received as a free digital ARC via Netgalley and the publisher in exchange for an honest review.

  7. 4 out of 5

    eyes.2c

    Nutritious, simplified and delicious! 'Spice Express' metamorphosed into something of a trip down memory lane for me. Add to that the quick cooking times and this cookery book is a must for life in the fast lane--as the business of today so often is. Korean crab and scallion pancakes, (quick, easy and tasty) reminded me of buying food from street vendors in Seoul. Dosa Rosti (anything with hot lime pickles is a bonus!) Lahmacun Turkish Pizza took me back to lazy days spent visiting Istanbul. The lime Nutritious, simplified and delicious! 'Spice Express' metamorphosed into something of a trip down memory lane for me. Add to that the quick cooking times and this cookery book is a must for life in the fast lane--as the business of today so often is. Korean crab and scallion pancakes, (quick, easy and tasty) reminded me of buying food from street vendors in Seoul. Dosa Rosti (anything with hot lime pickles is a bonus!) Lahmacun Turkish Pizza took me back to lazy days spent visiting Istanbul. The lime and ginger dressing (two of my fav combos) with smoked salmon opens up a whole new way to experiment and impress. I can also see this as an appetizer without the scrambled eggs and bagels. Moroccan paper bag sardines. We lurve sardines and I'm always looking for a different way to cook them...and swoon at the cardamom and orange French toast. What a winner! ...then there's Villa Dinari--apricot and orange yogurt! I started my love affair with Vietnamese noodle soups in the 70's and it's still a fav. When I hit my home town I always gather friends and head to where Bun Cha is normal fare for a relaxed catchup and a yummy lunch. So this recipe is a bonus. I have just touched the surface of the treasures here. There's so much more to be found in this book that's blends wonderful ingredients, allowing you to compose dishes in minutes, and give you great food experiences. The layout of the book is very pleasing to the eye. I do like the little photographic spice lists at the bottom of the page for each recipe. Very nicely done. The photos with their intense colour make the dishes 'pop' adding to the overall attraction of the book. A winner! A NetGalley ARC

  8. 4 out of 5

    Aleece

    I think the main reason that I enjoyed this book was because there were a lot of recipes that could be done quickly but had lots of spices/flavors. I love trying/eating something new and this book would be perfect for that. There are a lot of meals, snacks, breakfast items that take less than 20 minutes which is perfect when you don't feel like cooking or if you want something different but you don't want to take forever making something and find out after all that work that you didn't care for I think the main reason that I enjoyed this book was because there were a lot of recipes that could be done quickly but had lots of spices/flavors. I love trying/eating something new and this book would be perfect for that. There are a lot of meals, snacks, breakfast items that take less than 20 minutes which is perfect when you don't feel like cooking or if you want something different but you don't want to take forever making something and find out after all that work that you didn't care for it as much as you thought. While this cookbook uses a lot of spices they aren't spices that you have never heard of they are just used in ways that you never thought of. I didn't care for some of the longer meals because that is just not me, they looked good but realistically I know I wouldn't make something like that for myself. So I will stick to the shorter cooking times that still have lots of flavor and variety. I received this advanced copy from Duncan Baird Publishers through Netgalley in exchange for my honest review

  9. 5 out of 5

    Lizzie Andrews

    I thought this cookbook was fantastic. I love to draw inspiration for my cooking from all around the world. I don't prefer just one style of food, I prefer to cook lots of different things and this cookbook has everything I was looking for. Not only are the recipes easy to follow, but there are lots that can be cooked on busy weeknights while you are struggling to get dinner on the table. This is going to be my new go to book for quick, tasty and easy meals! I thought this cookbook was fantastic. I love to draw inspiration for my cooking from all around the world. I don't prefer just one style of food, I prefer to cook lots of different things and this cookbook has everything I was looking for. Not only are the recipes easy to follow, but there are lots that can be cooked on busy weeknights while you are struggling to get dinner on the table. This is going to be my new go to book for quick, tasty and easy meals!

  10. 5 out of 5

    Kasey Cocoa

    Filled with colorful photographs to complement the recipes and stories. For someone wanting to take foods to a new level of flavor this would be a nice experience. Personally I wasn't thrilled and I don't expect this one would find its way onto my kitchen shelf. This is more along the sort of book you see on a coffee table to spark conversation. Filled with colorful photographs to complement the recipes and stories. For someone wanting to take foods to a new level of flavor this would be a nice experience. Personally I wasn't thrilled and I don't expect this one would find its way onto my kitchen shelf. This is more along the sort of book you see on a coffee table to spark conversation.

  11. 5 out of 5

    Carlos Santos

  12. 4 out of 5

    Tarns

  13. 5 out of 5

    Eamonn

  14. 5 out of 5

    Marcella

  15. 4 out of 5

    Jessica Mayne

  16. 4 out of 5

    Dana Brown

  17. 5 out of 5

    Liz Winn

  18. 5 out of 5

    Renee' Booker

  19. 4 out of 5

    Emily Vern

  20. 4 out of 5

    Kim

  21. 5 out of 5

    Bonnie

  22. 4 out of 5

    Pascale

  23. 4 out of 5

    Allen

  24. 5 out of 5

    Leah

  25. 5 out of 5

    BAC

  26. 5 out of 5

    Eric

  27. 4 out of 5

    Justanotheralias

  28. 4 out of 5

    Brooke Gilley

  29. 4 out of 5

    Kim1983

  30. 5 out of 5

    Kim

  31. 5 out of 5

    Carine

  32. 5 out of 5

    Brendan Ferry

  33. 4 out of 5

    Elle

  34. 5 out of 5

    Lin Canh

  35. 4 out of 5

    Silvia-otilia Mihalcea

  36. 5 out of 5

    b+e

  37. 5 out of 5

    Daniela

  38. 5 out of 5

    Frederick Rotzien

  39. 4 out of 5

    Darlene

  40. 4 out of 5

    Katrina Mcghee

  41. 5 out of 5

    Kaite

  42. 4 out of 5

    K.

  43. 4 out of 5

    Bella

  44. 4 out of 5

    Melonie Kydd

  45. 5 out of 5

    Natasha

  46. 4 out of 5

    Cathy

  47. 4 out of 5

    Tasha

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