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The Red Spice Road: An Exerience in Cooking South-East Asian Food
Paperback - English

The Red Spice Road Cookbook is a culinary journey through South-East Asia. Combining centuries-old recipes with modern ingredients and know-how, chef John McLeay takes us from the jungles of Thailand to the streets of Saigon, sampling mouth-watering delicacies such as:
crab-filled betel leaves
prawn and sticky pork salad
prawn jungle curry
crispy five-spice quail.

There's also common favourites such as penang curry, chilli basil chicken, mapo tofu and pork belly as well as easy, delicious desserts and a 'basics' section to instruct the home cook how to make fundamental stocks, pastes and garnishes. The Red Spice Road Cookbook finishes with an Asian-influenced cocktail section--the perfect accompaniment to a delicious banquet.

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ADDITIONAL INFO

ISBN
1742579426
EAN
9781742579429
Publisher
Publication Date
01/05/2017
Pages
176
Dimension
24.69cm x 20.96cm x 1.24cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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About Author

McLeay, John
John McLeay fell into his career as a chef after 2 weeks of work experience at The Australian Hotel in Melbourne. His love affair with Asian food developed after a trip to Thailand when one drunken night he ate fried grasshoppers from a street stall and found out he actually quite liked the taste! John is a self-taught chef, experimenting with Asian flavours until he finds the perfect balance between the four elements of taste: hot, sour, sweet and salty. He has been head chef for many years.




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