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Blue Ginger

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Blue Ginger

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    Available in PDF Format | Blue Ginger.pdf | English
    Les Huynh(Author)
The traditional tastes of Thai, Vietnamese and Chinese cuisine are given a contemporary twist in Blue Ginger, a collection of approachable, flavour-packed recipes that make the most of fresh produce. From fragrant salads, soups and curries through to creamy custard desserts infused with tropical fruit, this book from Sydney chef Les Huynh is the perfect tool for creating Asian banquets at home. Key points: all dishes can act as individual meals or as part of a shared banquet menu, perfect for entertaining large groups of friends or family; more than 100 recipes all accompanied with contemporary photography; includes a section on basic sauces and salad dressings that can be used in many dishes, as well as a detailed glossary on traditional Asian ingredients.

Les Huynh is a largely self-taught chef with a great passion for food. His eclectic cooking reflects influences from all over Asia, especially the Southeast, and he successfully takes traditional recipes and adapts them with a modern touch. Les has worked in the restaurant business for over 20 years.

2.5 (6737)
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*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

PDF
Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 192 pages
  • Les Huynh(Author)
  • Murdoch Books; 2nd edition (7 Feb. 2011)
  • English
  • 10
  • Food & Drink
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Review Text

  • By Simbasue on 1 March 2011

    Looked forward to receiving this book as the previous issue appears to be out of print. It hasn't disappointed - great to look at and all doable! Hope you enjoy using it as much as me!

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