Neil Perry: he’s a bona fide rock star of Australian dining.
Owner and head chef at Rockpool since 1989, his empire shows no signs of slowing down. Fragrant, boundary-pushing, Asian-inspired dishes are his forte, and he famously places huge emphasis on using the best local produce.
Neil Perry’s love of Chinese food goes back to some of his earliest memories, and it is this passion for the cuisine that inspired his latest cookbook, Spice Temple
Inside this stunning hardcover book, readers will find more than 130 stylish, harmonious recipes to delight and inspire. Recipes are divided into chapters, such as pickles, dumplings, salads and cold cuts and more, and each is accompanied by a beautiful photograph by Melbourne photographer, Earl Carter.
From classic Northern-Style Steamed buns to tantalising Bang Bang Chicken to Caramelised and Smoked Pork Spare Ribs, there’s something for every palate within Spice Temple
. Now, prepare for a culinary tour of regional China...
Spice Temple features:
Written by Neil Perry.
Hardcover – 287 pages.
Includes 130 authentic recipes from regional China.
Recipes are divided into chapters – Pickles, Dumplings and Things, Salads and Cold Cuts, and more.
Glossy, full photography throughout by Earl Carter.
Features a chapter dedicated to basic preparation and
Glossary and full index in the back.
Dimensions: 24cm x 31.5cm.