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Spice Temple Paperback – 19 September 2016

4.8 out of 5 stars 15 ratings

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Product description

Book Description

Spice Temple is a collection of renowned chef Neil Perry's signature recipes from his restaurant of the same name, honed after eating his way across China and years of experience mastering the balance of flavours and textures that Chinese cuisine offers.

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 sister, to the cafe at the Museum of Contemporary Art. Neil Perry has also pioneered restaurant-quality in-flight catering for Qantas - and continues to set the trends in modern Australian dining.

Product details

  • Publisher ‏ : ‎ Lantern; 1st edition (19 September 2016)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 296 pages
  • ISBN-10 ‏ : ‎ 0143574213
  • ISBN-13 ‏ : ‎ 978-0143574217
  • Dimensions ‏ : ‎ 2.29 x 23.88 x 30.73 cm
  • Customer Reviews:
    4.8 out of 5 stars 15 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
15 global ratings
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Top review from Australia

Reviewed in Australia on 21 February 2020
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Top reviews from other countries

JM
5.0 out of 5 stars pour les fans d'Asie
Reviewed in France on 5 December 2016
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Duncan Milne
5.0 out of 5 stars Once hotly anticipated, now coveted.
Reviewed in the United States on 24 February 2016
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RuffTimes
3.0 out of 5 stars It is a nice book. However as a relatively inexperienced cook
Reviewed in the United States on 13 September 2016
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