The Red Spice Road Cookbook
|Format||Paperback / softback|
|Book Size||15 x 210 x 255 mm (H x W x D)|
|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 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.