The Red Spice Road Cookbook

Author : John Robert McLeay
Publisher : New Holland Publishing Australia Pty Limited
ISBN 13 : 9781742574066
Total Pages : 0 pages
Book Rating : 4.68/5 ( download)

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Download or read book The Red Spice Road Cookbook written by John Robert McLeay and published by New Holland Publishing Australia Pty Limited. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Red Spice Road cookbook is a sumptuous collection of recipes from the kitchen of the popular Melbourne restaurant. Combining centuries-old recipes with modern ingredients and know-how, Chef John McLeay shares his love of all things Asian. Mouth-watering recipes include: crab-filled betel leaves, prawn and sticky pork salad, prawn jungle curry, and crispy five-spice quail. There are also common favorites such as penang curry, chilli basil chicken, mapo tofu and pork belly as well as easy, delicious desserts. Red Spice Road includes a 'basics' section which instructs the home cook how to make fundamental stocks, pastes and garnishes, and the book finishes with an Asian-influenced cocktail section - the perfect accompaniment to a delicious banquet.

Author : John McLeay
Publisher :
ISBN 13 : 9789812752352
Total Pages : 175 pages
Book Rating : 4.58/5 ( download)

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Download or read book The Red Spice Road Cookbook written by John McLeay and published by . This book was released on 2010 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : John McLeay
Publisher :
ISBN 13 : 9780992349608
Total Pages : 237 pages
Book Rating : 4.05/5 ( download)

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Download or read book The Road to QV written by John McLeay and published by . This book was released on 2013 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the celebration of three distinctive characters, thrown together by fate to create a restaurant nobody believed in. Together with a collection of recipes collated from the kitchens of both Red Spice Road restaurants and the team of talent therein, this book shares the highs and lows of operating a restaurant in a city that loves its restaurants - Melbourne.The book is edited by someone who could only be described as Melbourne food press royalty Rita Erlich, who effortlessly brings a sense of order to the words. Rita's long experience includes longterm co-editing of The Age Good Food Guide, editing magazines, writing columns, demonstrating and lecturing, and writing books, most recently Melbourne by Menu: the story of Melbourne's restaurant revolution.The photographs are beautifully shot by Juanita McCleary - a very dear friend of the restaurants and a very patient lady. Her eye for detail and her ability to shoot some sixteen recipes in a short day has made her contribution to this book extremelywelcome, and tantamount to its success.We hope you find this story as enjoyable to read as it was for us to write and share. About The AuthorsAndrew Cameron is the brains and the bucks behind the Red Spice Road restaurants. A restaurateur by default, Andrew has his finger in a lot of pies including furniture design, and photography to name just two. But when he is not in the restaurants trying to leverage one of his ideas or concepts or putting the boot up John or Gavin, you'll find him at his desk at Cliftons Training Rooms, the company that helped start this all and kept this mob in a job. Without him, none of this would be possible, and the other two would most certainly have wound up in the gutter somewhere.John McLeay is the Executive Chef and the creative spirit behind the restaurant. A man with his finger on all things Asian (culinary-wise), John excels at trying something on a street in Pattaya and (through a lot of trial and error) putting it on a menu on some laneway in Melbourne. We are all grateful that most of the time he finds success. We love him dearly and his undying reciprocal love for the restaurantsis reflected in the pride he shows both behind the pass and when speaking to his fans. This small group of people can usually be found on the tables at the restaurants or at the numerous events where he continually demonstrates his apparent inabilityto follow a recipe.Gavin van Staden likes to think he's the boss, and most of the time everyone plays along. Forever the big man, Gavin is definitely the nerdier of the three and is constantly let down by the technology he tries to integrate in the restaurants. When not cursing about takings not balancing from the night before, or groaning about kerning on menus, Gavin does try to keep the peace. We're glad to report he does it pretty well.

Author : John McLeay
Publisher : New Holland Publishers
ISBN 13 : 9781742579429
Total Pages : 176 pages
Book Rating : 4.26/5 ( download)

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Download or read book The Red Spice Road written by John McLeay and published by New Holland Publishers. This book was released on 2017-05 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a sumptuous collection of recipes from the kitchen of the popular Melbourne restaurant.Combining centuries-old recipes with modern ingredients and know-how, Chef John McLeay shares his love of all things Asian. Recipes include: crab-filled betel leaves, prawn and sticky pork salad, prawn jungle curry, and crispy five-spice quail.

Author : Asha Gomez
Publisher : Running Press Adult
ISBN 13 : 076245783X
Total Pages : 290 pages
Book Rating : 4.30/5 ( download)

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Download or read book My Two Souths written by Asha Gomez and published by Running Press Adult. This book was released on 2016-10-11 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.

Author : Avanelle Day
Publisher :
ISBN 13 : 9781626543607
Total Pages : 674 pages
Book Rating : 4.07/5 ( download)

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Download or read book The Spice Cookbook written by Avanelle Day and published by . This book was released on 2015-12-11 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every food and cooking lover's cookbook collection contains at least one or two volumes that look a little worse for wear; their torn jackets conceal faded olive oil stains, a faint dusting of fl our lingers between their dog-eared pages. These are the cookbooks we turn to time and time again. They lay open on our kitchen counters while we chop, grind, and dice. They guide you through countless hours of sautéing, braising, and broiling. Indeed, these "desert island" cookbooks are few and far between, but The Spice Cookbook is chief among them.First published in 1964, The Spice Cookbook is an astounding treasury of recipes from around the world. As the title implies, this book contains a wealth of fascinating and mouth-watering information about a huge range of spices and herbs including flavor profiles, uses (culinary and otherwise), and historical information about where each herb and spice originated and how they made their way around the globe. Peppered with beautiful watercolors and line drawings, this book will take you on a delicious culinary journey through time and space.With over 1400 recipes, The Spice Cookbook is an excellent, well-rounded cookbook. Recipes range in complexity from staples like simple baked breads, grains, and vegetables, to exotic international dishes that will challenge even a seasoned cook. A wonderful gift for a loved one or for yourself, The Spice Cookbook transforms the kitchen into a place of haute cuisine without being pretentious in the least bit... my, how refreshing!

Author : Andreas Viestad
Publisher : Chronicle Books
ISBN 13 : 9780811849654
Total Pages : 296 pages
Book Rating : 4.51/5 ( download)

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Download or read book Where Flavor Was Born written by Andreas Viestad and published by Chronicle Books. This book was released on 2007-09-06 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.

Author : Lior Lev Sercarz
Publisher : Clarkson Potter
ISBN 13 : 1101905476
Total Pages : 306 pages
Book Rating : 4.70/5 ( download)

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Download or read book The Spice Companion written by Lior Lev Sercarz and published by Clarkson Potter. This book was released on 2016-11-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.

Author : Sujet Saenkham
Publisher : Lantern
ISBN 13 : 9781921383595
Total Pages : 0 pages
Book Rating : 4.93/5 ( download)

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Download or read book Spice I Am written by Sujet Saenkham and published by Lantern. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this much anticipated cookbook Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavors of regional Thai cooking so you can enjoy authentic Thai food at home Leave the Thai takeaway menus in your kitchen drawer, as you learn how to make restaurant favorites such as Sujet's signature stir-fried crispy pork belly with basil, roasted red duck curry with eggplant, tomato and pineapple, and crispy prawn and lemongrass salad, as well as traditional classics like pad Thai, fishcakes, and a massaman beef curry from scratch. Throughout, Sujet offers practical advice on finding the ingredients and mastering the cooking techniques you need to create your own Thai feasts at home. Includes metric measures.

Author : Shipra Khanna
Publisher :
ISBN 13 : 9789383260331
Total Pages : 0 pages
Book Rating : 4.35/5 ( download)

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Download or read book The Spice Route written by Shipra Khanna and published by . This book was released on 2013-09-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Shipra Khanna, life imitates food, and vice versa. And in both life and food, it is the simple things that can be beautiful and uplifting. This is the mantra she lives by, and it is the theme that this MasterChef winner from humble beginnings explores in her maiden cookbook. In Spice Route, Shipra explores different regions and different cuisines, bringing some old favourites and some new discoveries but all packed with loads of flavour. It was her innovativeness that blew away the MasterChef judges, and it is what she brings to the recipes in the book as well. As she retraces a new spice route for herself, Shipra recommends only one thing: try, try and try again. Because what is life, or food, unless you experience it