The Red Spice Road: An exerience in cooking south-east asian food

By John McLeay

The Red Spice Road Cookbook is a culinary journey through South-East Asia. Combining centuries-old recipes with modern ingredients and know-how, chef John McLeay takes us from the jungles of Thailand to the streets of Saigon, sampling mouth-watering delicacies such as:
crab-filled betel leaves
prawn and sticky pork salad
prawn jungle curry
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 and a 'basics' section to instruct the home cook how to make fundamental stocks, pastes and garnishes. The Red Spice Road Cookbook finishes with an Asian-influenced cocktail section--the perfect accompaniment to a delicious banquet.

• Format: Paperback
• Language: English
• ISBN: 1742579426
• ISBN13: 9781742579429
• Release Date: May 2017
• Publisher: New Holland Publishers
• Length: 176 Pages
• Weight: 1.43 lbs.
• Dimensions: 0.5" x 8.3" x 9.7"