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Meet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world.

Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.

Kay Plunkett-Hogge is a respected food and drink writer with a wide culinary repertoire and in-depth knowledge of the drinks industry. She grew up in 70s Bangkok, where her childhood was spent between two kitchens: inside for Western food, outside for Thai. Thai cuisine continues to be a part of Kay's everyday cooking.

The founder of a bespoke catering service for the fashion industry (informed by her previous career as a model agent and movie co-ordinator), Kay also works as a food consultant, most notably with the team behind the successful Leon restaurants, with whom she co-authored Leon Family & Friends.

Kay is the author of acclaimed cocktail book Make Mine A Martini (Mitchell Beazley, 2014), with a sherry-themed sequel due to follow. She has co-authored several other bestselling cookbooks (including Cook Yourself Thin and The Tucci Table) and writes a regular cocktail column for the Daily Telegraph. Kay is a member of The Gin Guild and lives in London with her husband.

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Meet the chilli. It's a fiery little fruit. From humble origins in a tucked-away corner of Latin America, it has found its way into the food of more than half the world. Intrepid food writer Kay Plunkett-Hogge is on its trail, following the chilli from the Americas to Europe, and along the spice routes to the Middle East, India, China and beyond. With more than 120 delicious recipes from around the world, including Thai, Indian and Mexican favourites, plus tantalising desserts with a difference, Kay showcases the chilli's extraordinary versatility, celebrates its rich and nomadic history, and discovers the secrets of its success.

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