Classic and modern dishes from Thailand, Indonesia, Malaysia, Singapore, Laos, Cambodia and Vietnam.
Since its first publication in 1970, '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.
The diversity of Asian cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of South East Asian cooking. This selection of recipes will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals.
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 Rosemary says, "With the world full of same-tasting instant approaches to South East 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."
