The Red Spice Road Cook Book

The Red Spice Road Cook Book


By (author) John McLeay

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  • Format: Paperback | 176 pages
  • Dimensions: 228mm x 282mm x 18mm | 998g
  • Publication date: 10 June 2011
  • Publication City/Country: Frenchs Forest, NSW
  • ISBN 10: 1741109558
  • ISBN 13: 9781741109559
  • Illustrations note: colour photographs
  • Sales rank: 227,233

Product description

"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's also common favourites such as penang curry, chilli basil chicken, mapo tofu and pork belly as well as easy, delicious desserts. "Red Spice Road" includes 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.

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Author information

John McLeay is a self-taught chef, experimenting until he finds the perfect balance between the four elements of taste: hot, sour, sweet and salty. He opened Red Spice Road in 2007.