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

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Periplus Editions (HK) Limited, 2007 - Cooking - 571 pages
2 Reviews
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."

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User Review  - GeoV - LibraryThing

Elizabeth David thought that every serious cook should possess this - but that was a reference to the 1969 edition. This volume covers yet more - in depth but practical. Read full review

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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.

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