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 is a self-taught chef, experimenting until he finds the perfect balance between the four elements of taste: hot, sour, sweet and salty. He opened Red Spice Road in 2007.
|Publisher: ||New Holland Publishers|
|Dimensions: ||28.0 x 22.0 x 2.0 centimetres (1.19 kg)|