The Red Spice Road Cookbook
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Combining centuries-old recipes with modern ingredients and know-how, chef and restaurant ownwr John McLeay takes is from the jungles of Thailand to the streets od Saigon, sampling mouth-watering delicacies such as crab-filled betel leaves, prawn and stickey pork salad, prawn jungle curry and crispy five-spice quail. There's also favourites such as penang curry, mapo tofu and pork belly as well as delicious desserts and a 'basics'section to instruct the home cook how to make fundemental stocks, pastes and garnishes.
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Bol Partner
Combining centuries-old recipes with modern ingredients and know-how, chef and restaurant ownwr John McLeay takes is from the jungles of Thailand to the streets od Saigon, sampling mouth-watering delicacies such as crab-filled betel leaves, prawn and stickey pork salad, prawn jungle curry and crispy five-spice quail. There's also favourites such as penang curry, mapo tofu and pork belly as well as delicious desserts and a 'basics'section to instruct the home cook how to make fundemental stocks, pastes and garnishes.
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(1)
Combining centuries-old recipes with modern ingredients and know-how, chef and restaurant ownwr John McLeay takes is from the jungles of Thailand to the streets od Saigon, sampling mouth-watering delicacies such as crab-filled betel leaves, prawn and stickey pork salad, prawn jungle curry and crispy five-spice quail. There's also favourites such as penang curry, mapo tofu and pork belly as well as delicious desserts and a 'basics'section to instruct the home cook how to make fundemental stocks, pastes and garnishes.
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