South East Asian Food

Since its first publication in 1969 South East Asian Food has achieved a reputation as the authoritative book on the subject. Elizabeth David listed it among the books every serious cook should possess. This edition, now completely revised, expanded and updated, contains a vast range of dishes, both classic and modern, from Thailand, Indonesia, Malaysia, Singapore, Laos, Cambodia and Vietnam. With the help of the author's clear and easy-to-follow instructions and her profound knowledge of the local foods, you will be able to recreate these delightful, fragrant dishes in your own kitchen.