Balance and Harmony: Asian FoodHardback
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- Publisher: MURDOCH BOOKS
- Format: Hardback | 400 pages
- Dimensions: 206mm x 264mm x 48mm | 1,928g
- Publication date: 1 October 2008
- Publication City/Country: Millers Point
- ISBN 10: 1740459083
- ISBN 13: 9781740459082
- Sales rank: 10,013
In Balance and Harmony Neil Perry revels in his love for Asian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool masterchef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.
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Neil Perry is one of Australia's pre-eminent chefs and restaurateurs. His Sydney restaurant Rockpool is rated one of the top restaurants in the world. Neil has been creating menus for Qantas for seven years, redefining in-flight menus and service, and has his own Fresh Food label. He regularly travels the world as a guest chef, promoting Australian produce. Balance and Harmony is Neil Perry's fifth book.
By Steven Lawton 22 Sep 2010
There are some cookbooks you buy and you try a number of the recipes and you consider it money well spent and that's that.
This cookbook for me was more than that though, it was an education. It really introduced me to the wonders of good, authentic chinese cuisine. I actually feel like I'm a better all-round cook because of this book. As per the title of the book, it emphasis balance and harmony in your cooking and encourages you to taste and understand this within the recipes.
There is an incredible array of recipes in the book covering everything from steaming, deep-frying, tea-smoking, stir-frying, braising and combinations of these.
There are recipies that take a bit more effort such as Master Stock Chicken but the chicken is amazing and well worth having your own master stock. Then there are simple and relatively quick stir fry dishes for mid-week when I'm home from work.
Get your own Asian pantry going and away you go!