The Red Spice Road Cookbook

The Red Spice Road Cookbook

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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 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.

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Product details

  • Paperback | 176 pages
  • 224 x 278 x 18mm | 939.99g
  • NEW HOLLAND PUBLISHERS
  • Frenchs Forest, Australia
  • English
  • Reprint
  • colour illustrations
  • 1742574068
  • 9781742574066
  • 106,620