Stir some spice pastes into your cooking - hot and pungent and mellow and fragrant - and experience irresistible explosions on your palate. Here are instruction for making fourteen basic preparations - including laksa paste, chilli jam, satay spice paste, spiced tomato chilli pickle, preserved lemons, harissa, green curry paste, red curry paste and massaman curry paste - and over 100 recipes for dishes to use them as a basis. Whether it's fast, hot cooking such as stir-frying or barbecuing, or long slow methods that don't require constant attention, like braising, these recipes deliver maximum flavour for minimum effort. 'Full of adventurous and original dishes' - The Australian 'An inspirational book' - delicious . 'The recipes are fast, deeply flavoured and quite delicious. This is a standout book for any serious cook.' - West Australian.