The Red Spice Road Cookbook
An Experience in Cooking South-East Asian Food
| By | John McLeay |
|---|---|
| Format | Paperback / softback |
| Page Extent | 175 |
| Book Size | 280 x 226 x 15 mm (H x W x D) |
| Imprint | New Holland Publishers |
| Release Date | 2 Mar 2013 |
| Subject Classification | Cookery / food & drink etc / General cookery & recipes |
Now in soft cover, The Red Spice Road cookbook is a sumptuous collection of recipes from the kitchen of this 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. This beautiful book includes a ?basics? section which instructs the home cook on 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.
