Written by (Rick Stein)
Rick Stein’s Far Eastern Odyssey will transport your senses to the aromatic and enthralling culinary world of Southeast Asia.
Rick Stein describes his latest book as a mix of "…salads of fine yellow shred of green mango flecked with red birds eye chillies; stir fries of pork and prawns scented with ginger; deep red-brown curries dark with roasted spices, cinnamon and black cardamoms; bowls of steaming soft white noodles fragrant with star anise… a glorious assault on the senses."
Packed with over 150 recipes and beautiful on-location photography, Rick Stein shares his favourite recipes sampled from local chefs, family-run restaurants, street vendors and market stalls. Most of the dishes are incredibly quick and simple to cook, however Stein himself confesses ‘it’s not a ‘meals in minutes’ sort of book’. The preparation takes times as well as sourcing the exotic ingredients themselves. But of course it’s all worth it, just to evoke the glorious and heady smells of spices, aromatic steam and fragrant herbs. There is even a helpful guide to suppliers, equipment and important ingredients at the back.
Using this book you can stir your way to Cambodia, with their national dish samlor kako; a stir-fried pork and vegetable soup flavoured with an array of spices. Or head to Sri Lanka for a crab omelette with curried coconut gravy. From Thailand, attempt geng leuong sai gung lai sai bua; a yellow curry made with prawns and lotus shoots that you wont find in any restaurants outside of Thailand.
So if you can’t fly half way across the world, just buy this book and you can take your pick of Southeast Asian destinations any night of the week.
**Written by: **Leila Sarraf