South East Asian Food
Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. The 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 instructions and knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen.
Rosemary Brissenden has visited South East Asia for many years and has become familiar with the countries and cuisines. She lives in Canberra, Australia.