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 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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About the Author:
John McLeay fell into his career as a chef after 2 weeks of work experience at The Australian Hotel in Melbourne. His love affair with Asian food developed after a trip to Thailand when one drunken night he ate fried grasshoppers from a street stall and found out he actually quite liked the taste! John is a self-taught chef, experimenting with Asian flavours until he finds the perfect balance between the four elements of taste: hot, sour, sweet and salty. He has been head chef for many years.
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- PublisherNew Holland Publishers
- Publication date2013
- ISBN 10 1742574068
- ISBN 13 9781742574066
- BindingPaperback
- Number of pages175