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The Red Spice Road cookbook : an experience in cooking South-east Asian food / John McLeay.
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Catalogue Record 1090476
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Catalogue Record 1090476
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Catalogue Information
Catalogue Record 1090476
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Item Information
Shelf Location
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Status
Due Date
641.5959 MCLE
Adult Non Fiction
Lakemba
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Catalogue Record 1090476
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Catalogue Record 1090476 ItemInfo
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Catalogue Record 1090476 ItemInfo
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Catalogue Information
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Details
ISBN
9781742579429 (paperback)
Name
McLeay, John
author.
Title
The Red Spice Road cookbook : an experience in cooking South-east Asian food / John McLeay.
Edition
This edition published in 2017.
Published
Chatswood, NSW : New Holland Publishers Pty Ltd, 2017.
©2017
Description
175 pages : colour illustrations ; 26 cm.
Notes
"First published in 2010 by New Holland Publishers Pty Ltd"--Back cover verso.
Includes index.
Summary
This 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 is 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. This cookbook finishes with an Asian-influenced cocktail section the perfect accompaniment to a delicious banquet.
Subjects
Cooking (Spices)
Cooking, Southeast Asian
Genre
Cookbooks
Links to Related Works
Subject References:
Cookbooks
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Cooking, Southeast Asian
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Cooking (Spices)
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See Also:
Cooking
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Narrower Subject References:
Cooking (Curry)
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Authors:
McLeay, John
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