How to use

Choose the number of servings (1 to 4) at the top. Ingredient amounts, step times, pan sizes, number of batches and heat levels all change together in every recipe.
Amounts are not simply multiplied. Salt and spices increase less, and ingredients you cannot split, such as eggs, are rounded to practical numbers.
Times are based on a standard home hob. They vary with your heat source and pan thickness, so also check the description of each step (colour, sound, thickness).
Measures: 1 tbsp = 15 ml, 1 tsp = 5 ml. All weights and volumes are metric (g, ml).

Heat level guide

Level	Gas flame	Induction or electric hob (9-level scale)
Low heat	Flame tips do not touch the bottom of the pan	2 to 3
Medium-low heat	Flame tips just touch the bottom	4
Medium heat	Flame touches the bottom without spreading to the edges	5 to 6
Medium-high heat	Flame spreads evenly across the whole bottom	7
High heat	Flame reaches the edges of the bottom	8 to 9
Charcoal (medium heat)	You can hold your hand 10 cm above the grill for 5 to 6 seconds	Not applicable

Spice	Flavour and aroma	Main dishes	Substitute
Garam masala	Warm, sweetish, complex aroma	Butter chicken	Cumin + cinnamon + a little clove
Cumin	Earthy, nutty	Tacos, hummus, tagine	A little curry powder
Sichuan pepper	Tingling, numbing feeling on the tongue	Mapo tofu	Black peppercorns (no tingle)
Star anise	Sweet, liquorice-like aroma	Pho bo	¼ tsp five-spice powder
Saffron	Honey-like aroma, yellow colour	Paella, tagine	Turmeric (colour only)
Smoked paprika	Smoky and sweet	Paella, pulled pork	Regular paprika + smoked salt
Berbere	Spicy, fragrant blend	Misir wat	Chili powder + paprika + ginger and cinnamon
Oregano	Slightly bitter herbal aroma	Moussaka, tacos	Italian seasoning
Thyme	Gentle, woody aroma	Ratatouille, mince pie	Herbes de Provence

Original	Substitute	Notes
Guanciale, pancetta	Slab bacon	If it gives little fat, add 1 tbsp olive oil
Pecorino Romano	Parmigiano Reggiano	Less salty, so add a little more salt
Bomba rice	Unwashed medium- or short-grain rice	Use 10% less stock
Tamarind	Ketchup + vinegar 1:1	Copies only the sweet-sour taste
Tahini	Toasted sesame seeds + sesame oil 3:1	Grind long and fine
Black beans (feijoada)	Other black kidney-type beans	Same cooking time
Cod	Pollock, haddock or other white fish	Dry thoroughly
Corn tortillas	Flour tortillas	Milder taste
Preserved lemon	Lemon zest + juice + salt	Quick substitute
Cassava flour (farofa)	Breadcrumbs toasted in butter	Similar texture
Mirin	1 tsp sugar + 1 tbsp water + a little white wine	Per 1 tbsp mirin

Cook chicken to a core temperature of 75°C and pork to at least 71°C.
For raw fish dishes (ceviche), always use sashimi-grade fish and keep it at 4°C or below.
Avoid deep-frying at campsites, and never use a burner or charcoal inside a tent (risk of carbon monoxide poisoning).