Herb Guide Entry For: Boldo

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The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

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'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

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Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

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Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

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'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

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Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

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Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

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British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.