Book description
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.
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.
