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 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'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.