Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

I guess this question is mainly to the Australian members here :-) Many years ago i've ordered Lotus : Asian flavors and it turned out to be a very big surprise, one of 

the best asian books i have, and was very cheap and affordable.. 

Have been thinking for a long time about ordering also the later book by Ezard and his guys, Gingerboy, but this is much harder to find and unfortunately what i see, is much more expensive then Lotus case.. So not sure if to pull the trigger.. Is it totally different and "special" from the first book, and might be worth the effort ?

And any info on newer books from great Austalian chefs is always fun to get :-) I have Sepia, Bentley, all Gilmore's books.. Sadly very hard to find currently Ben Shwery's origin in "reasonable" price (and english version..). Thx for any info !

Posted

Hi,Both are great books and easy to use.

Also the whole range of Spirit House Books from the Noosa Restaurant and Cookery School 

are fabulous.They are Thai Food.

×
×
  • Create New...