This cookbook is a compilation of just about every Asian recipe and chef’s tip from almost every current and past class we have ever done at our cooking school.
More than 100 pages with lots of colour pics, chef’s tips, shopping lists, temperature and weight conversion tables.
Non - current extra recipes include; Thai Beef Salad, Tempura Trout with Mixed Tempura Vegetable Salad, Thai Sticky Rice with Mango and Coconut Sauce, Chilli and Lime Salted Squid Hoods with Glass Noodles and Coriander and lots more!
Dishes range from Thailand, Vietnam, Sri Lanka, India, Indonesia and Japan.
