Rick Stein's Far Eastern Odyssey

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Random House, Apr 20, 2012 - Cooking - 320 pages
3 Reviews

Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls.

In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country.

Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.

 

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This is my favorite cook book. Every recipe is fabulous. The recipes are so clearly explained so that the subtle important steps are highlighted and they all work. Finally I can recreate the great tastes of Asia in my own kitchen!

User Review - Flag as inappropriate

Beautiful recipes, I have cooked so many of them and my aim is to try all as I haven't failed yet with Mr Stein. Easy to follow, some a bit complex but I always feel adventurous when I buy exotic herbs and spices so I don't mind the (for Europeans) unusual ingredients. And most are very healthy too. So - Rick Stein's Asian recipes are good for body and soul as far as I'm concerned. Current favorites: the curry (coconut/tomato) with deep-fried eggs in and the Devilled prawns. Oh my. I'm getting hungry as I type.  

Contents

H A P T E R O N
13
H A P T E R F O U
133
El A P T E R S 1 x
213
H A P T E R S E v E
257
B As I C R E c ip E s 208
308
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About the author (2012)

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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