This volume offers 140 hot and spicy recipes from around the world and aims to demonstrate the versatility of spices used to enliven poultry and duck. It offers a variety of dishes, from spicy soups, snacks and salads to speedy stir-fries and grill and more elaborate roasts and curries. As well as tempting recipes, the book includes a guide to spices and flavourings as well as step-by-step techniques for grinding whole spices, preparing ingredients and making your own authentic curry pastes and garam masala.