The Red Spice Road Cookbook: An Experience in Cooking South-East Asian Food

McLeay, John

ISBN 10: 1741109558 / ISBN 13: 9781741109559

Published by New Holland, Sydney, 2010

About this Item

175pp., Pictorial full colour illustrated laminated boards with red silk fixed to front panel, decorated eps. & title-page, welcome, basics, col. plts. & text illust., full & dbl. page col. photos, recipes, gloss. of ingredients, index. Combining centuries- old recipes with modern ingredients and know-how, chef and restaurant owner John Mcleay take us from the jungles of Thailand to the streets of Saigon, sampling mouth-watering delicacies. Size: Quarto.

Seller Inventory # 004185

Bibliographic Details

• Title: The Red Spice Road Cookbook: An Experience in Cooking South-East Asian Food
• Publisher: New Holland, Sydney
• Publication Date: 2010
• Language: English
• ISBN 10: 1741109558
• ISBN 13: 9781741109559
• Binding: Hardcover
• Edition: 1st Edition.
• Condition: As New
• Book Type: Book

About this title

Synopsis

The Red Spice Road Cookbook is a culinary journey through Southeast 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 mouthwatering delicacies such as Crab-Filled Betel Leaves, Prawn and Sticky Pork Salad, Prawn Jungle Curry and Crispy Five-Spice Quail.

There's also common favorites such as Penang Curry, Chili 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. The Red Spice Road Cookbook 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.