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.
About the Author: John McLeay's love affair with Asian food began in his early twenties on a trip to Thailand. Overwhelmed by a symphony of new sights, smells, sounds, flavours and exotic ingredients, John started his culinary adventures through Asia and has never looked back.
You can taste John's passion for the unique Asian flavours found in Vietnam, Cambodia, Thailand, China, Burma, Laos and Japan, which he re-interprets with a generous dash of modern Australian style back in the Red Spice Road kitchens.
Come and join him on the Red Spice Road journey through Asia. We're sure you'll enjoy the experience!
John McLeay's love affair with Asian food began in his early twenties on a trip to Thailand. Overwhelmed by a symphony of new sights, smells, sounds, flavours and exotic ingredients, John started his culinary adventures through Asia and has never looked back.
You can taste John's passion for the unique Asian flavours found in Vietnam, Cambodia, Thailand, China, Burma, Laos and Japan, which he re-interprets with a generous dash of modern Australian style back in the Red Spice Road kitchens.
Come and join him on the Red Spice Road journey through Asia. We're sure you'll enjoy the experience!
