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In Takeaway: Noodle Soups, Salads and Stir-fries, Les Huynh, best-selling author of Blue Ginger, fuses the intoxicating flavours of Asia, the speed of the local takeaway and the diversity of fresh market produce. There are Vietnamese noodle soups and Hong Kong inspired stir-fries. Learn how to make a quick and tasty seafood laksa and the perfect pad Thai. Whip up fried rice noodles with beef and Chinese broccoli or roasted duck and coriander noodle salad. Basics are included in each chapter, including stocks, dressings, sauces, jams and toppings such as fried shallots, that are used on a variety of dishes. Takeaway is the perfect collection of colourful and fragrant dishes for those on the run.
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About the Author

Les Huynh is a largely self-taught chef with a great passion for food. His eclectic cooking reflects influences from all over Asia, especially the Southeast, and he successfully takes traditional recipes and adapts them with a modern touch. Les has worked in the restaurant business for over 20 years and has established two restaurants in Adelaide as well as the renowned Blue Ginger in Balmain, Sydney. He has recently opened Bar Asia, in Annandale in Sydney, which serves fresh, fast, healthy and tasty food-to-go.

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