The Red Spice Road Cookbook
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.
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