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The Red Spice Road Cookbook : An Experience in Cooking South-east Asian Food - McLeay John

The Red Spice Road Cookbook

An Experience in Cooking South-east Asian Food

Paperback Published: 1st December 2016
ISBN: 9781742579429
Number Of Pages: 176

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A culinary journey through Southeast Asia. Combining centuries-old recipes with modern ingredients and know-how.

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.

About the Author

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.

ISBN: 9781742579429
ISBN-10: 1742579426
Audience: General
Format: Paperback
Language: English
Number Of Pages: 176
Published: 1st December 2016
Publisher: NEW HOLLAND PUBLISHERS
Country of Publication: AU
Dimensions (cm): 25.4 x 20.32  x 1.27
Weight (kg): 0.64

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