The Red Spice Road Cookbook
An Experience in Cooking South-East Asian Food
|Format||Paperback / softback|
|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.