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    Bits on Sticks (Paperback) By (author) John McLeay

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    Description"Bits on Sticks" is a full of food on sticks, with accompanying sauces and side salads, for every occasion. Whether it's party food or just a quick meal, recipes are suitable for beginner cooks or regular entertainers. They are all pretty quick and easy recipes - the most time consuming part of each recipe is leaving in the fridge to marinate! It would be a very quick and easy book for beginners. Sections are: Birdy; Fishy; Meaty; Retro; Sauces; Sweet; and, Vegie.


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  • Full bibliographic data for Bits on Sticks

    Title
    Bits on Sticks
    Authors and contributors
    By (author) John McLeay
    Physical properties
    Format: Paperback
    Number of pages: 176
    Width: 205 mm
    Height: 237 mm
    Thickness: 23 mm
    Weight: 1,066 g
    Language
    English
    ISBN
    ISBN 13: 9781742572376
    ISBN 10: 1742572375
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 06
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    Abridged Dewey: 641
    LC classification: TX
    BISAC V2.8: CKB070000
    BIC subject category V2: WBF
    BISAC V2.8: CKB073000
    DC23: 641.5
    Illustrations note
    colour illustrations
    Publisher
    NEW HOLLAND PUBLISHERS
    Imprint name
    NEW HOLLAND PUBLISHERS
    Publication date
    02 October 2012
    Publication City/Country
    Frenchs Forest, NSW
    Author Information
    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.