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Rick Stein's Far Eastern Odyssey Hardcover – 23 Jul 2009
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Rick Stein's evocative cookbook captures the sensational flavours and vibrant atmosphere of the Far East.
About the Author
Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein's Seafood, Seafood Lover's Guide, Taste of the Sea, Food Heroes, French Odyssey, Mediterranean Escapes and most recently Coast to Coast. All of his books and programmes show a commitment to good-quality produce, sustainable fishing and good husbandry.
Rick owns four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty guest bedrooms in the small fishing port of Padstow, Cornwall. In 2003, Rick was awarded an OBE for services to West Country Tourism. He divides his time between Padstow and Australia, which he regards as his second home.
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Top Customer Reviews
I did have to make myself a list with all the "unusual" ingredients (conveniently listed and explained in the last section of the book) and visit an Asian superstore (I had never been to one before but I felt like a kid in a candy store!). Living in London I was spoilt for choice, I highly recommend Wing Yip Asian superstore (I think they have also have Wing Yip Stores in Manchester and Birmingham but the also have a website).
Some recipes might seem a bit scary when you look at the long list of ingredients but once you get down to it is nowhere as complicated as it sounds!
My only criticism of the book is that absolutely every bit of ingredient is listed with near scientific precision, i.e. 30 grs of chopped shallots, or 50 gr of crushed garlic 10 gr of crushed peanuts...I much prefer the handful, chunk, dollop, pinch approach but that's just me being petty.
I can't recommend this book enough for Asian food lovers
I checked the bengali section being bengali myself and learnt a few things ! :)
Most Recent Customer Reviews
Simple easy to follow recipes, but some of the ingredients can be difficult to source.Published 4 months ago by Alan Keith Shepherd
great book. Malaysian curry is a hit. Just make sure you use the correct black beans!!! they are not Normal black beans but Chinese fermented soya beans!!!Published 7 months ago by Andrew Mcleish/Natasha Wilkinson