"The traditional flavours of Thai, Vietnamese and Chinese cuisine are given a contemporary twist in Blue Ginger, a collection of approachable, flavour-packed recipes that make the most of fresh produce. From fragrant salads, soups and curries through to creamy custard desserts infused with tropical fruit, this book from Sydney chef Les Huynh is the perfect tool for creating Asian banquets at home."
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The traditional flavours of Thai, Vietnamese and CAbout 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.
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Book Description Murdoch, 2011. Paperback. Book Condition: New. book. Bookseller Inventory # 1742662382