The Red Spice Road Cookbook: An Experience in Cooking South-East Asian Food by John McLeay

  • Asian chicken stock (page 14)

    from The Red Spice Road Cookbook: An Experience in Cooking South-East Asian Food The Red Spice Road Cookbook by John McLeay

    • Categories: Stocks; Asian
    • Ingredients: chicken bones; onions; garlic; fresh ginger; whole star anise; celery; carrots; coriander seeds; cumin seeds; Shaoxing rice wine; vegetable oil
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  • ISBN 10 1742574068
  • ISBN 13 9781742574066
  • Published Mar 01 2013
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

Over 70 mouth-watering recipes with basic instructions for the home cook such as how to make fundamental stocks, pastes and garnishes, from John McLeay, the owner of Red Spice Road in Melbourne.

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, and 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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