Savouring the East: Feasts and Stories from Istanbul to BaliInterspersing the text with his personal anecdotes and photographs, David Burton introduces us to the sights, smells, sounds and ambience of the East: the bustle of its coulourful markets, the sedate charm of its colonial-era hotels and the sophisticated cooking of private homes. Over eighty mouth-watering recipes are included, ranging from Chiang Mai curry noodles to Indian, Malaysian and Thai curries to exotic Turkish salads. With the aid of a food processor and coffee or spice grinder, hours of laborious preparation can be reduced to minutes and, as Asian ingredients become more readily available in supermarkets, the recipes in this book can be seen for what they truly are - nothing more than simple exercises in shopping, chopping and assembly. |
