Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam

Front Cover
Tuttle Publishing, 2007 - Cooking - 571 pages
1 Review
The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.

With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, "With the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy."
  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Introduction
1
Utensils
7
Cooking Methods and Techniques
13
Notes for Vegetarians
29
Ingredients
31
Indonesia
67
Malaysia and Singapore
174
Malay
179
Indian
271
Eurasian
317
Thailand
327
Laos
433
Cambodia
457
Vietnam
483
A Few Desserts
547
Bibliography
551

Chinese
209
Nyonya
250
Index
556
Copyright

Common terms and phrases

About the author (2007)

Rosemary Brissenden has visited Southeast Asia for many years and has become familiar with the countries and cuisines. She lives in Canberra, Australia.

Bibliographic information