Our most innovative format now showcases the fabulous recipes and stunning photography from the "Marie Claire Cookbook Series" by Michele Cranston. Each title in the collection has an overriding colour/flavour theme, ensuring a seamless and complete integration of existing material. From tasty dips and salads to spicy mains, the recipes in "Marie Claire Spicy" use aromatic spices and ingredients such as eggplant, figs and saffron. Whether it's saffron mash, eggplant dip, Moroccan lamb or baked figs, these recipes are perfect for when you want warm, spicy food. Continuing in the "Marie Claire" tradition, this book will inspire with its modern approach to food and entertaining.

Currently the food editor of marie claire Australia, Michele Cranston has been cooking and styling for 20 years in a career that has included working in various restaurants, setting up an acclaimed cafe, catering creatively for a food production company and writing about food. Michele's unique style demonstrates a love of fresh flavours, crisp textures and vibrant colours.