John Gregory-Smith’s love of travel has propelled him to street food vendors, food markets and restaurants in the Near and Far East, including Morocco, India, Seoul, Dongbei and beyond. The recipes, while keeping true to their roots, really are do-able in double-quick time, making this a worthy weekday companion for flavor-seekers.

Spicy food doesn't have to simmer for hours or steep in complicated mixtures. Most of us simply don't have the time to source unfamiliar ingredients from ethnic stores, grind multiple spices in a mortar, or let food braise or marinade for hours. John Gregory-Smith's new book is a revelation. It will broaden your repertoire without your having to change your lifestyle in the process

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