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Spice Temple by Perry, Neil

ISBN: 9780143574217 PUBLISHER: Penguin Books Australia FORMAT: Paperback PAGES: 296

DIMENSIONS: 9.25(w) x 12.25(h) x (d)

DESCRIPTION: I can think of no other chef that understands the nuances of Asian, and in particular Chinese cooking, better than Neil.' Heston Blumenthal Neil Perry's love of Chinese food - first eating it, and then cooking it - goes back to his earliest memories. Since then, he has dedicated himself to mastering its unique balance of flavours and textures, culminating in the Spice Temple journey. Here, in seductive and sultry surroundings, diners experience fiery heat, silken coolness and numbing spice. From signature pickles that fire up the appetite to classic yum cha dumplings, three-shot chicken, and flathead drowned in heaven-facing chillies and Sichuan peppercorns, these are the authentic tastes of regional China.

About the Author

Neil started eating in Asian restaurants in the back streets of Sydney under his parent's influence at the age of seven. He thought feasts of braised pork, chilli mud crabs and dried abalone were quite normal for an Aussie kid. It wasn't until a few years later that he realised most Australians had only ever experienced the sweet and sour pork, chicken chow mein and fried rice style Asian cuisine. Starting out at the age of 19, Neil worked his way around some of Sydney's to restaurants, honing the skills and techniques that have be his personal style. Since the opening of Rockpool, his flagship restaurant in the heart of Sydney, his ventures have traced the trends in modern Australian dining - from Wockpool, Rockpool's younger Asian sis

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