The Fearless International Foodie Conquers Pan-Asian Cuisine: Ordering and Enjoying Japanese, Korean, Malaysian, Thai and Vietnamese Cuisine

Front Cover
Random House Information Group, 2001 - Cooking - 311 pages
Are you a fearless foodie? Do you know the difference between a soba noodle and an udon noodle? Does your collection of spices include holy basil, lemon grass, kaffir leaf, and galanga? If so, then you are definitely a Fearless Foodie. And if not, then become one.

Dig in and enjoy the hottest trends in dining--Japanese, Thai, Korean, Vietnamese, as well as cuisines of Indonesia, Malaysia, Laos, and Cambodia. Etiquette tips help save the diner from embarrassing experiences such as asking for chopsticks in a Thai restaurant. And lots of culture notes explain the significance of Korean kim chi jars, the low-down on Thai chili peppers, Japanese noodles, teas and much more to make the dining experience complete.


•Each section begins with an overview of the cuisine, followed by typical ingredients and dishes, from starters through desserts.
•Spiced up with witty food related puns and anecdotes to keep it upbeat and fun
•No more guess work of embarrassing mistakes--each item is translated with an easy-to-follow pronunciation guide.
•Convenient and portable--fits into pockets and handbags.
•Loaded with fascinating culture notes to put things in their context, like understanding the tradition of the Japanese tea ceremonies.
•The helpful glossary covers foods, spices, sauces, utensils, and more.
•After dessert? There's even a tipping chart for settling the bill

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Overview of Japanese Dining
Fugu Blowfish

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Common terms and phrases

About the author (2001)

David D'Aprix is a graduate of the Culinary Institute of America. He has worked as a chef and an instructor around the world and currently lectures at the Cornell University School of Hotel Administration.

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