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Product Description
Product Description
In Balance and Harmony, Neil Perry revels in his love for Asian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool masterchef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable. Key points: author is a world renowned chef, food authority and media personality; photographed by internationally acclaimed photographer Earl Carter; packed with a wealth of recipes, recipe variations, and hints and tips on buying, preparing and cooking.
About the Author
Neil Perry is one of Australias pre-eminent chefs and restaurateurs. His Sydney restaurant Rockpool is rated one of the top restaurants in the world. Neil has been creating menus for Qantas for seven years, redefining in-flight menus and service, and has his own Fresh Food label. He regularly travels the world as a guest chef, promoting Australian produce. Balance and Harmony is Neil Perrys fifth book.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
After having been a fan of "The Food I Love" for several years, I came across "Balance & Harmony: Asian Food" while browsing for yet another Asian cook book. As always Neil Perry does what I think every great writer/chef should do, focus on the technique and ingredients that will help you succeed. And by that measure this book is a stunning success! So much so, I must admit its recipes and ideas are now part of my staple diet.
One of the things I was looking to achieve, before buying this book, was to recreate some of the great soups I experienced while living Thailand for an extended period. And I don't mean your typical Tom Yam Kung or Tom Ka Gai, but rather the excellent poultry and/or meat noodle soups found at the hawker stands. This book delivers the knowledge and tools to build the necessary stocks for this purpose. I'm having another bowl for brunch after finishing this review..
Thanks Neil!
One of the things I was looking to achieve, before buying this book, was to recreate some of the great soups I experienced while living Thailand for an extended period. And I don't mean your typical Tom Yam Kung or Tom Ka Gai, but rather the excellent poultry and/or meat noodle soups found at the hawker stands. This book delivers the knowledge and tools to build the necessary stocks for this purpose. I'm having another bowl for brunch after finishing this review..
Thanks Neil!
Format:Hardcover
What a fabulous book; rather good looking and the recipes are all incredibly mouthwatering. A lovely gift for a foodie and will be well used in my kitchen. Impressed.
1 of 3 people found the following review helpful
Format:Hardcover
This is pretty much the bible for thai cooking. I have made a few things out of here, but have had to tinker quite a bit to get things right. A sweet chilli sauce, came out like glue with the specified quantities of sugar, but just a little adjusting was required to make it better. I had to throw the first batch out completely. But, other recipes were fine. You definitely need to know how to cook already with this book and have a basic foundation of thai ingredients. In all though, a beautiful book. I like the soft puffy cover. I will use as a reference for all of my thai cooking.
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