| #2797090 in Books | 2011-06-10 | Original language:English | PDF # 1 | 11.50 x9.00 x1.00l,2.20 | File Name: 1741109558 | 176 pages
||0 of 0 people found the following review helpful.| Oh wow|By Bebes papa|Recently visited Melbourne, the hilight was a visit to this resturant. Some of the best food ever, anywhere. The lamb chops and Penang curry were amazing. I had to have the cookbook. Thankfully had it. Cannot wait to try the recipes myself.|0 of 0 people found the following review helpful.| Four Stars|By Kirsty R|About the Author|
John McLeay is a self-taught chef, experimenting until he finds the perfect balance between the four elements of taste: hot, sour, sweet and salty. He opened Red Spice Road in 2007.
The Red Spice Road Cookbook is a culinary journey through Southeast 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 mouthwatering delicacies such as Crab-Filled Betel Leaves, Prawn and Sticky Pork Salad, Prawn Jungle Curry and Crispy Five-Spice Quail.
There's also common favorites such as Penang Curry, Chili Basil Chicken, Mapo Tofu an... [PDF.oj29] The Red Spice Road Cookbook Rating: 4.58 (624 Votes)
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You can specify the type of files you want, for your device.The Red Spice Road Cookbook | John McLeay. Which are the reasons I like to read books. Great story by a great author.
