RICK STEIN FAR EASTERN ODYSSEY PDF

Rick begins his odyssey in Cambodia, a country still recovering from the regime of the Khmer Rouge. Nevertheless, tourists and not just back-packing gap-year students are beginning to return to this land dotted with sugar palms, paddy fields and small villages. Rick discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot, once the king of pepper. He learns how to cook the most famous dish in the country, fish amok, made with lemongrass and coconut. He also samples lok lak, an extremely popular and delicious dish made with stir-fried strips of marinated beef.

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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.

In this tie-in cookery book to the series, Rick shares his new-found knowledge, recreating the tantalizing food of his travels and capturing on the plate the rich and varying cultures of the Far East. With over new recipes and breathtaking on-location photography, this book evokes the magic of bustling markets, exotic locations and exciting flavours. The odyssey begins in Cambodia — a country still recovering from the horrific regime of the Khmer Rouge. Nevertheless, tourists and not just back-packing gap year students are beginning to return to this land dotted with sugar palms, paddy fields and small villages.

Rick discovers the joys of freshly caught swimmer crabs cooked with the green peppercorns from Kampot, once the king of pepper. He learns how to cook the most famous dish in the country, Fish Amok, made with lemongrass and coconut and he samples Lok Lak, an extremely popular and delicious dish made with stir-fried strips of marinated beef.

Like most people who come here he visits the awe-inspiring Angkor Wat temple — the very symbol of the country before joining a rice barge to take him down the mighty Mekong River to the border of Vietnam. Rick travels down the Mekong River to Vietnam where the food is light and fresh using abundance of herbs, lots of freshwater fish and flavoursome soups made with thin strips of beef with rice noodles.

And for the ultimate in al fresco eating he tries the night food stalls in the heart of Bangkok. Rick continues his odyssey in Thailand where he meets up with one of his heroes, David Thompson, a man who has immersed his professional life into understanding Thai cuisine. He takes a train south to Phuket to learn the art of a hot and sour Tom Yum Goong, the culinary icon of Thailand.

Finally he visits Melaka, once the heart of the spice trade, to enjoy the delights of Nyonya cuisine. Rick is spoilt for choice as he explores the multi faceted food of Penang, an appealing mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure. He meets up with a vibrant food writer, Fay Khoo, to discover the exceptional popularity of fish head curry in the region. Across the Indian Ocean in Sri Lanka Rick continues his passion for seafood by visiting a bustling fishing village north of Colombo and takes part in a most unusual fishing expedition further south in Galle.

Rick Stein visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries. Down in Galle he discovers the delights of tea plantations, buffalo curd and experiences first hand the secrets of making cinnamon. Back at home he creates a delicious cashew nut curry to savour the memories of his time in Sri Lanka. Then onto the volcanic island of Bali where food takes on a religious significance. He ends his trip to Bali by taking part in a village ceremonial feast.

Rick ends his culinary tour in Bangladesh, the country that spawned thousands of Indian Restaurants in Britain years ago. With curry is at the top of his list, he starts his journey in Dhaka and discovers the intricacies of making a true biryani.

Back at home, he cooks fish steamed in banana leaves with mustard massala. Programme 1. Bangladesh Rick ends his culinary tour in Bangladesh, the country that spawned thousands of Indian Restaurants in Britain years ago. Get Cooking Discover how to cook Rick's recipes at our cookery school in Padstow. Far Eastern Cookery Discover how to recreate some of Rick's favourite dishes on our one day cookery course. Share This. This website uses cookies to ensure you get the best experience on our website.

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Rick Stein

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 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'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. 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.

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Rick Stein's Far Eastern Odyssey E02

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. In this tie-in cookery book to the series, Rick shares his new-found knowledge, recreating the tantalizing food of his travels and capturing on the plate the rich and varying cultures of the Far East. With over new recipes and breathtaking on-location photography, this book evokes the magic of bustling markets, exotic locations and exciting flavours. The odyssey begins in Cambodia — a country still recovering from the horrific regime of the Khmer Rouge.

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