Healthy Salads from Southeast Asia

Overview

"Rice, spice, and an endless variety of crisp leaves and pungent herbs" is how Vatcharin Bhumichitr describes meals enjoyed in Southeast Asia, where salads are not mere side dishes but are often the meal itself. This culinary voyage of user-friendly recipes offers an astonishing variety of leaves, roots, vegetables, fruit, noodles, meats, fish, and shellfish—all enhanced by original, piquant dressings. Dishes such as Indonesia's Gado Gado with its peanut sauce, the fruit-enlivened Rojak of Malaysia and Singapore, Vietnam's Crab Salad with Crispy
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Overview

"Rice, spice, and an endless variety of crisp leaves and pungent herbs" is how Vatcharin Bhumichitr describes meals enjoyed in Southeast Asia, where salads are not mere side dishes but are often the meal itself. This culinary voyage of user-friendly recipes offers an astonishing variety of leaves, roots, vegetables, fruit, noodles, meats, fish, and shellfish—all enhanced by original, piquant dressings. Dishes such as Indonesia's Gado Gado with its peanut sauce, the fruit-enlivened Rojak of Malaysia and Singapore, Vietnam's Crab Salad with Crispy Noodles or its Minced Pork, Prawn, and Pineapple Salad, and the Smoked Fish and Green Mango Salad of Cambodia promise a new world of flavor and texture.
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Product Details

  • ISBN-13: 9780834804982
  • Publisher: Shambhala Publications, Inc.
  • Publication date: 1/28/2002
  • Pages: 144
  • Product dimensions: 9.40 (w) x 9.40 (h) x 0.40 (d)

Meet the Author

Vatcharin Bhumichitr ran the world-famous Chiang Mai restaurant in London, the first restaurant outside Asia to specialize in northern Thai cooking. He extended his range to all the regions of Thailand when he opened the Thai Bistro in Chiswick, West London, followed by the Chiang Rai in Manchester and his latest, Southeast W9, in London's Maida Vale, offering food from across the whole of Southeast Asia—another first. Vatcharin is the author of The Taste of Thailand, Thai Vegetarian Cooking, Vatch's Thai Cookbook, and Vatch's Southeast Asian Cookbook .
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