The Red Spice Road Cookbook

$35.00
ISBN
9781742579429

Please check with your local bookstore for availability.

More Information
By John McLeay
Format Paperback / softback
Page Extent 176
Book Size 21.2 x 25.3
Imprint New Holland Publishers
Release Date 1 Dec 2016
Subject Classification Cookery / food & drink etc / General cookery & recipes

A culinary journey through Southeast Asia, The Red Spice Road Cookbook is 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 are also common favourites such as Penang curry, chilli basil chicken, mapo tofu and pork belly as well as easy, delicious desserts.

Included is 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.

John McLeay

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.