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:
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.
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.
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.
Download or read book Spice At Home written by Vivek Singh and published by Bloomsbury Publishing. This book was released on 2015-01-22 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of fantastic spice dishes for the family from one of the UK's top Indian chefs. Vivek Singh's simple recipes for spice at home are a brilliant marriage between Indian spicing and Western culinary styles. Vivek's mantra is 'evolve' and this 110-strong collection includes both modern dishes from his home in India and his home in Britain, with many that twist the traditions – reflecting two cultures connected by spice. Full of tempting choices for breakfast such as Indian pancakes and duck egg curry, lunch ideas including chilli chicken toastie and spicy fish fingers, and supper selections such as crab and curry leaf risotto and lamb shank rogan josh. With photography by Lara Holmes.
Download or read book Adobo Road Cookbook written by Marvin Gapultos and published by Tuttle Publishing. This book was released on 2013-04-23 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This is a colorful crash course in Filipino cooking, with everything from classic chicken adobo to modern twists like squash and long bean risotto. [Marvin] creates a book that he hopes will spark a new and lasting interest in Filipino food and culture."--Food Network blog In The Adobo Road Cookbook, Marvin Gapultos, a food blogger-turned-gourmet food trucker, brings the exotic--yet easy to make--flavors of the Philippines into your home with this beautiful Filipino Cookbook. With a distinct lack of Filipino restaurants to be found, the road to great Filipino food begins and ends at home. In his debut cookbook, Marvin demonstrates that Filipino cuisine can be prepared in any kitchen--from Manila to Los Angeles and everywhere in-between. Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts--providing easy-to-follow, tried-and-true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the kitchens of Marvin's grandmother, mother and aunties. A highly personal take on traditional Filipino cooking, The Adobo Road Cookbook boasts a tantalizing mix of native Filipino flavors, as well as influences from Spain, Mexico, China, and the U.S. From chapters featuring surefire entertaining foods like Filipino bar food, street food and cocktails to a complete section of adobo recipes, both traditional and with a twist, the recipes found in The Adobo Road Cookbook express Marvin's unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned. Original Filipino recipes include: Slow-Braised Pork Belly and Pineapple Adobo Spicy Sizzling Pork (Sisig) Salmon and Miso Sour Soup (Sinigang) Chili Crab Spring Rolls (Lumpia) Coconut Milk Risotto with Kabocha Squash and Long Beans Chicken Adobo Pot Pies Sweet Corn and Coconut Milk Panna Cotta Spicy Sizzling Pork Gin Fizz Tropical Banana-Nut Spring Rolls
Download or read book Susan Feniger s Street Food written by Susan Feniger and published by Clarkson Potter. This book was released on 2012 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A popular television chef shares eighty-three of her favorite recipes culled during visits to eateries throughout the world, offering insights into spice and ingredient combinations.
Download or read book Secrets of the Red Lantern written by Pauline Nguyen and published by Andrews McMeel Publishing. This book was released on 2008-08 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: Overflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, "Secrets of the Red Lantern" is part Vietnamese cookbook and part family memoir. More than 275 traditional Vietnamese recipes are presented.
Download or read book The Lost Kitchen written by Erin French and published by Clarkson Potter. This book was released on 2017-05-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
Download or read book The Elote Cafe Notebook written by Jeff Smedstad and published by . This book was released on 2017-03-01 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mighty Spice Express Cookbook Fast Fresh and Full on Flavours from Street Foods to the Spectacular written by John Gregory-Smith Author and published by Duncan Baird Publishers. This book was released on 2013-01-01 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spicy food doesn't have to simmer for hours or steep in complicated mixtures. Most of us simply don't have the time to source unfamiliar ingredients from ethnic stores, grind multiple spices in a mortar, or let food braise or marinade for hours. John Gregory-Smith's new book is a revelation. It will broaden your repertoire without your having to change your lifestyle in the process. With inspiration from Asia, South America, North Africa and the Middle East, and featured street food recipes, John has done the thinking for you and created recipes that are super-quick to prepare and full of brilliant time-saving techniques and shortcuts. Whether you're looking for a 'Mighty Bite', a 'Not Quite Lunch', a 'Midweek Lifesaver', 'Something Spectacular' or a 'Naughty but Nice' recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Praise for Mighty Spice Express: Food Book of the Week - Daily Mail Online 'Quick, simple and tasty recipes. YUM.' - The Observer 'Where was this book when I was learning how to cook Asian food?' 4 Stars - Caroline Jowett, Daily Express 'colourful and inspiring... John's straight forward technique and scaled down versions of classics from his travels mean you can whip any number of his recipes any night of the week' - VIVA Magazine
Download or read book The Yellow Table written by Anna Watson Carl and published by Sterling Publishing (NY). This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Something magical happens when people come together to share a meal--and this cookbook, named for the beloved wooden table in Anna Watson Carl 's childhood kitchen, celebrates that joy and conviviality. Featuring delicious seasonal recipes just right for feeding the people you love, it includes everything from Crustless Quiche Lorraine and Pumpkin Spice Pancakes to a Kale Detox Salad, Roasted Vegetable Ratatouille, and Grilled Skirt Steak with Chimichurri. Enjoy snacks like Watermelon, Feta, & Mint Skewers; soups and stews, including Three-Bean Turkey Chili; sandwiches, simple suppers, sweets, and stress-free dinner-party menus. You'll even find plenty of vegan, vegetarian, and gluten-free options--and wine pairings from award-winning sommelier Jean-Luc Le D add the perfect finishing touch.
Download or read book The Red Hot Cookbook written by Ruby Le Bois and published by Southwater Publishing. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices are essential ingredients in every part of the world, used to heat up the most prosaic ingredients and sharpen the appetite. More than 200 tantalizing recipes show how to add fragrant aroma, piquancy or fierce flavor to any dish. From spicy soups to subtly scented desserts, this guide can help readers cater to every taste. More than 600 color photos.
Download or read book Mighty Spice Express Cookbook written by John Gregory-Smith and published by Duncan Baird. This book was released on 2013-01-01 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spicy food doesn't have to simmer for hours or steep in complicated mixtures. Most of us simply don't have the time to source unfamiliar ingredients from ethnic stores, grind multiple spices in a mortar, or let food braise or marinade for hours. John Gregory-Smith's new book is a revelation. It will broaden your repertoire without your having to change your lifestyle in the process. With inspiration from Asia, South America, North Africa and the Middle East, and featured street food recipes, John has done the thinking for you and created recipes that are super-quick to prepare and full of brilliant time-saving techniques and shortcuts. Whether you're looking for a 'Mighty Bite', a 'Not Quite Lunch', a 'Midweek Lifesaver', 'Something Spectacular' or a 'Naughty but Nice' recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavours and tongue-tingling spices from every corner of the globe - all super fast.
Download or read book The Quick Easy Spiced Nice Cookbook written by Farrah Jalanbo and published by . This book was released on 2022-10-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fill Your Weeknights with Flavor Why wait for the weekend when you can have incredible home-cooked meals ready in under 30 minutes? Farrah Jalanbo uses her love and knowledge of popular spices from around the world to maximize the flavor in every dish with minimal effort. Enjoy takeout favorites like Spicy Beef Udon Soup, Barbecue Chicken Sliders and the Ultimate Loaded Nachos. Discover exciting new eats with fusion foods such as Garlicky Chicken Shawarma Taquitos and Spicy Sujuk Quesadillas. If you’re looking for something lighter, try delicious and nutritious Asian Chicken Lettuce Wraps or Sticky Honey Garlic Shrimp. And for days that call for comfort, there are plenty of rich and creamy pastas to choose from, including Spicy Pink Rigatoni and Lemon and Herb Farfalle. With easy-to-make mains, apps and sides that range from sweet and tangy to spicy and zesty, no matter what you cook, your tastebuds will thank you.
Download or read book The Red Hot Cookbook written by Dan May and published by Ryland Peters & Small. This book was released on 2019-08-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fiery and fun collection of more than 60 delicious recipes that showcase the flavor and heat of chile peppers, perfect for fans of world food and tastebud-tingling heat. In this fabulous book, chile guru Dan May shares his favorite recipes celebrating chiles in all their varieties and strengths. Acquaint yourself first with the history of chiles, how to grow them at home, how to identify the key varieties and understand what gives them their distinctive heat. Next, there are ideas here for every kind of dish: Soups & Salads; Nibbles & Sharing Plates; Main Dishes; Side Dishes; Sauces, Salsas & Marinades; Sweet Things & Drinks. Each recipe comes with a recommendation for the best variety of chile to use so that you get the best flavor and heat. Mouth-watering recipes include Thai Beef Noodle Soup; Chile-marinated Salmon Gravadlax; bite-size Jalapeño Poppers; Moroccan Spiced Lamb Burgers with Pickled Cucumber & Yogurt Dressing; Texas Marinated Steak with Stuffed Mushrooms; Sweet Chile-glazed Ham; Fruity African Bean Stew; Chile-brushed Roast Potatoes with Garlic & Rosemary; Quick Chile Lime Mayo; three fiery pasta sauces; Chile Pecan Brownies; and The Perfect Bloody Mary. If you know your Anchos from your Chipotles—or if you want to learn—you’ll love these hot recipes. Whether you prefer just a touch of spice or you like things seriously hot, The Red Hot Cookbook is guaranteed to breathe new life into your home cooking.
Download or read book The Red Rooster Cookbook written by Marcus Samuelsson and published by HarperCollins. This book was released on 2016-10-18 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.
