Informationen zum Autor Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey, Rick Stein's Long Weekends and Rick Stein s India . Rick has always believed in showcasing local seafood and farm produce in his four restaurants in Padstow, Cornwall, where he also has a cookery school, food shops and a pub in the nearby village of St Merryn. In 2018 Rick was awarded an CBE for services to the economy. He divides his time between Padstow, London and Australia, where he also has two seafood restaurants by the sea in Mollymook, and Port Stephens NSW. Klappentext 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. With over 150 new recipes and breathtaking on-location photography! this book evokes the magic of bustling markets! exotic locations and exciting flavours. Zusammenfassung A guide to the authentic food of Southeast Asia. It helps readers learns how to make Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices. It includes the recipe for Pho Bo, a Vietnamese beef noodle soup. It features over 150 recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali.

Vorwort
Rick Stein's evocative cookbook captures the sensational flavours and vibrant atmosphere of the Far East.

Klappentext

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. With over 150 new recipes and breathtaking on-location photography, this book evokes the magic of bustling markets, exotic locations and exciting flavours.

Zusammenfassung
A guide to the authentic food of Southeast Asia. It helps readers learns how to make Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices. It includes the recipe for Pho Bo, a Vietnamese beef noodle soup. It features over 150 recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali.