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Rick Stein's Far Eastern Odyssey: 150 New Recipes Evoking the Flavours of the Far East
     

Rick Stein's Far Eastern Odyssey: 150 New Recipes Evoking the Flavours of the Far East

by Rick Stein
 

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Rick has visited traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of flavors

 
In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of

Overview


Rick has visited traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of flavors

 
In Vietnam, Rick Stein tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in Bangladesh. Traveling on through Thailand, Sri Lanka, Malaysia, and Indonesia, he enjoys (and shows readers how to make) an array of inspired dishes. More than 150 new recipes, divided by country, are each complemented by Rick's colorful travel anecdotes and stunning location photography. From Thailand, he offers Oyster Omelettes and Green Papaya Salad. Malaysian dishes include Malaysian Fruit Salad with Tamarind, Chili, and Palm Sugar Dressing. Sri Lankan recipes include Potato Mustard Curry and White Pumpkin Curry. This lavish and unique collection evokes the magic of bustling markets, exotic locations, and exciting flavors.

Product Details

ISBN-13:
9781846077166
Publisher:
B B C Worldwide Americas
Publication date:
07/09/2010
Pages:
320
Sales rank:
1,190,166
Product dimensions:
7.50(w) x 9.90(h) x 1.50(d)

Related Subjects

Meet the Author

Rick Stein is a chef, restaurateur, television host, and author. His other titles include Rick Stein's French Odyssey and Rick Stein's Seafood, which won the coveted James Beard Foundation Cookbook of the Year Award.

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