The Red Spice Road: An exerience in cooking south-east asian food

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 ofSaigon, 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 dessertsand a ‘basics’ section to instruct the home cook how to make fundamentalstocks, pastes and garnishes. The Red Spice Road Cookbook finishes with anAsian-influenced cocktail section—the perfect accompaniment to a deliciousbanquet.