Balance and Harmony: Asian Food

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Allen & Unwin, 2008 - Cooking, Asian - 399 pages
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In Balance and Harmony Neil Perry revels in his love for Asian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool masterchef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.
 

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Contents

Cooking Equipment page
17
Sauces Dressings and Pickles page
41
Stocks and Soups page
57
Tofu and Eggs page
179
Pork page 2 01
219
Poultry page 2 41
335
Index
391
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About the author (2008)

Neil Perry is one of Australia's leading and most influential chefs. He has managed several award-winning restaurants in Australia, and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Sydney; Rockpool Bar & Grill Sydney, Melbourne and Perth; Spice Temple Sydney and Melbourne; and The Waiting Room, Melbourne. Neil has been creating menus for Qantas since 1997, redefining in-flight dining and service, and is the author of seven cookbooks: "Rockpool, Good Food, The Food I Love, Simply Asian, Balance & Harmony, Rockpool Bar & Grill "and "Easy Weekends." Neil has been a television presenter on the LifeStyle Channel, and appeared as an Iron Chef on Iron Chef Australia.

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