Spice

Martine Carter of Sauce Management secured the book deal for Spice.

Spices are magical ingredients. Used well, they transform food from the ordinary to the extraordinary. The word ‘spice’ should not only mean heat or quantity of chilli in a dish. Spice is a reference to the myriad of unbelievable ingredients that for centuries were one of the primary causes of war, of piracy, of exploration and of empire building.

We now have these wonderful ingredients on our doorsteps, or even closer, in our spice cupboards, but we still treat them with a degree of confusion if not suspicion. Dhruv Baker has a unique understanding of spice and layering of flavours. In this crafted recipe collection, Dhruv decodes the delicate complexities of spice and shares his spicing genius.

Recipes include:

Fennel and saffron butter poached lobster

Pork tenderloin fritters, achari mayonnaise

Cauliflower cheese with cumin and macadamia crust

Cardamom, salted pistachios and rose meringues

Rum and star anise poached figs

For more information on Dhruv please see the Talent Management Page