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.