Takeaway
Takeaway
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Summary
Basics are included in each chapter, including stocks, dressings, sauces, jams and toppings such as fried shallots, that are used on a variety of dishes. Takeaway is the perfect collection of colourful and fragrant dishes for those on the run.
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Takeaway by Les Huynh
Basics are included in each chapter, including stocks, dressings, sauces, jams and toppings such as fried shallotts, that are used on a variety of dishes. Takeaway is the perfect collection of colourful and fragrant dishes for those on the run.
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 and has established two restaurants in Adelaide as well as the renowned Blue Ginger in Balmain, Sydney. He has recently opened Bar Asia, in Annandale in Sydney, which serves fresh, fast, healthy and tasty food-to-go.
| SKU | Unavailable |
| ISBN 13 | 9781740458672 |
| ISBN 10 | 1740458672 |
| Title | Takeaway |
| Author | Les Huynh |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Murdoch Books |
| Year published | 2006-10-01 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |