The Red Spice Road Cook Book

The Red Spice Road Cook Book

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Description

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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Product details

  • Paperback | 176 pages
  • 228 x 282 x 18mm | 997.9g
  • NEW HOLLAND PUBLISHERS
  • Frenchs Forest, NSW, Australia
  • English
  • colour photographs
  • 1741109558
  • 9781741109559
  • 255,063

About John McLeay

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.

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