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    The Red Spice Road Cookbook (Paperback) By (author) John McLeay

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    DescriptionThe 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 favorites 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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  • Full bibliographic data for The Red Spice Road Cookbook

    The Red Spice Road Cookbook
    Authors and contributors
    By (author) John McLeay
    Physical properties
    Format: Paperback
    Number of pages: 176
    Width: 225 mm
    Height: 280 mm
    Thickness: 15 mm
    Weight: 930 g
    ISBN 13: 9781742574066
    ISBN 10: 1742574068

    BIC geographical qualifier V2: 1F
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    Abridged Dewey: 641
    LC classification: TX
    BIC subject category V2: WBB
    Warengruppen-Systematik des deutschen Buchhandels: 24550
    B&T Approval Code: A97406015
    BISAC V2.8: CKB090000
    B&T Modifier: Region of Publication: 11
    Ingram Theme: CULT/PACRIM
    DC22: 641.5959
    BISAC V2.8: CKB097000
    DC23: 641.595
    Edition statement
    Illustrations note
    colour illustrations
    Imprint name
    Publication date
    06 May 2013
    Publication City/Country
    Frenchs Forest