The Red Spice Road Cookbook
An Experience in Cooking South-east Asian FoodBook - 2017
This 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 is 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. This cookbook finishes with an Asian-influenced cocktail section the perfect accompaniment to a delicious banquet.
Publisher: New Holland Publishers Pty Ltd, Chatswood, NSW : 2017
Branch Call Number: ANF 641.5959 M'LEA
Characteristics: 175 pages : colour illustrations ; 26 cm