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Southeast Asian Specialties
Southeast Asian Specialties starts with a map, a proverb (other fields, other insects other seas, other fish), and a photo of whole, bronzed, barbecued chickens suspended in a shop window. The image is so vivid you can taste the salty crackle of their crisp, lacquered skin. From here, this encyclopedic book, crammed with information, unforgettable photos, and more than 200 recipes, takes you on a vivid journey through Singapore, Malaysia, and Indonesia. The chapter on each of these places opens with a brief overview of the local culture and history. This is followed by a procession of spreads, each devoted to a single subject. Cumulatively, this provides a comprehensive experience of the area's rich culinary life.Since the Chinese are a maj
Paperback, 320 pp, $24.95. Buy
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The Food and Cooking of Cambodia by Ghillie Basan
Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China and Thailand.
Paperback, 96 pp, $23.95. Buy
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Vatch's Thai Kitchen by Vatcharin Bhumichitr
A delicious collection of the best of Thai food - written especially for Westerners, using authentic Thai ingredients that are widely available in supermarkets and Oriental stores. Chapters include Starters and Snacks, One-dish Meals, Soups and Salads, Curries and Pickles, Main Dishes with Dips, and Puddings and Drinks. There are also useful sections on Thai Ingredients, Curry Pastes and Sauces, and a wonderful list of Thai shops, mail order and websites will help you track down special suppliers of ingredients, utensils and other items of interest.
Hardback, 144 pp, $59.95. Buy
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Seafood of South East Asia by Alan Davidson
The third volume in Davidson's award-winning seafood trilogy features 150 traditional recipes from Vietnam, Thailand, Cambodia, Indonesia, and other countries. Line drawings
Paperback, $34.95. Buy
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