000			03343pam a2200241a 44500
020			_a9780007267040
082			_a641.595 GOR
100			_aGordon Ramsay
245			_aGordon's Great Escape Southeast Asia: 100 of My Favourite Southeast Asian Recipes _c"Ramsay, Gordon"
260			_aUnited Kingdom _bHarperCollins Publishers _c12/05/2011
300			_a272 _bHardback
365			_b25.00
505			_aTV / celebrity chef cookbooks
520			_a"On the second leg of his Great Escapes series, Gordon Ramsay sets out to discover the flavours of Asia, on a remarkable journey that leads him through Thailand, Cambodia, Malaysia and Vietnam. 100 new recipes are inspired by the tastes and experiences he encounters along the way. In this book to accompany the TV series, stunning photography and Gordon's inspirational travel stories combine to depict a richly-textured portrait of a continent. With breathtaking landscapes as his backdrop, Gordon is welcomed into local communities and shown the age-old traditions and secrets that underpin their native dishes. He meets characters with fascinating lives, shares delicious meals in beautiful surroundings, and is invited to take part in the customs and rituals of the land -- venturing into paddy fields to observe the rice worship, accompanying huntsmen on their quest for frogs and honey, navigating the inky night-time ocean for moonlit fishing, and cooking up a feast in a colossal Malay temple. Gordon has devised over 100 new recipes to showcase the very essence of these cultures and cuisines. There are unique tastes and styles from across the region, with a wealth of enticing ingredients: from tangy limes and the earthy scent of sesame oil, to floral jasmine and lush green banana leaves. Don't let unfamiliar recipe names put you off -- Tom Yam Goong Nam Khon is a divine hot and sour prawn soup, Ngah Poh Kai Fan a slow-cooked clay-pot chicken and Karipap the Malay answer to a Cornish pastie. And there are recipes that even wary cooks will recognise -- Chicken Satay, Pad Thai, Red and Green Curries -- though look closer and each recipe has something extra, an authenticity that comes from taking the time to understand the origins of the dish. Gordon proves that the real thing is easy to replicate at home, whether its a single spice that makes all the difference, marinating a cut of meat for 12 unhurried hours, or being brave enough to try a key new ingredient such as kaffir lime leaves or lemongrass (readily available in supermarkets but often overlooked). Let Gordon open your eyes with his vivid portrayal of a magnificent continent, and enjoy some of the very greatest Asian dishes in your own kitchen."
521			_aGeneral (US: Trade)
650			_a National & regional cuisine
650			_aTV / celebrity chef cookbooks
650			_aAsia
906			_a258 _b202
999			_c483208 _d483208
952			_w2013-08-30 _pDL136036 _r2016-12-10 _40 _00 _bDL _m5 _10 _o641.5959 RAM _d2013-08-30 _q2017-02-13 _70 _2ddc _yBK _s2016-12-10 _l10 _aDL
952			_w2014-02-06 _pCL956136 _r2016-07-05 _40 _00 _bCL _m5 _10 _o641.5959/RAM _d2014-02-06 _q2016-08-17 _70 _2ddc _yBK _s2016-07-05 _l7 _aCL
952			_w2015-08-11 _pKB033565 _r2015-09-22 _40 _00 _bKD _10 _o641.595 GOR _d2015-08-11 _8NFIC _70 _cGEN _2ddc _yBK _s2015-09-02 _l1 _aKD