The Red Spice Road Cook Book
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|Format:||Paperback, 176 pages|
|Other Information: ||colour photographs|
|Published In: ||Australia, 01 August 2010|
A sumptuous collection of recipes from the kitchen of the popular Melbourne restaurant. Combining centuries-old recipes with modern ingredients and know-how, chef John McLeay shares his love of all things Asian. Mouth-watering recipes include: crab-filled betel leaves, prawn and sticky pork salad, prawn jungle curry, and 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. Red Spice Road includes a 'basics' section which instructs the home cook how to make fundamental stocks, pastes and garnishes, and the book finishes with an Asian-influenced cocktail section - the perfect accompaniment to a delicious banquet.
About the Author
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, but opened Red Spice Road in 2007. Rebecca Barnett is Red Spice Road's bar manager. She has worked in hospitality for more than 10 years, working in nightclubs before finding her true calling concocting cocktails.
|Publisher: ||New Holland Publishers|
|Dimensions: ||28.0 x 22.0 x 2.0 centimetres (1.19 kg)|