Rick Stein's Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines. Along the way, Rick visits 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 exotic flavours.
In Vietnam he 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. Travelling on through Thailand, Sri Lanka, Malaysia and Indonesia, he’ll enjoy (and show us how to make) an array of inspired dishes.
In this tie-in cookery book to the series, Rick shares his new-found knowledge, recreating the tantalizing food of his travels and capturing on the plate the rich and varying cultures of the Far East. With over 150 new recipes and breathtaking on-location photography, this book evokes the magic of bustling markets, exotic locations and exciting flavours.
In Rick’s words: 'This is a series about seriously simple food – no swanky hotels…this will be the real stuff: fat blue-backed prawns served with green mango; river journeys, back streets and beaches; flashing knives and ruby-red chillies; spicy green papaya salad and soft, steaming noodles served on battered tin plates…'
|No pages (Books)||320 pages|
|Cover (Annual, Hard or Paperback)||Hardback|