Southeast Asian Flavors

Southeast Asian Flavors

by Robert Danhi
     
 

Demystifying Southeast Asia’s cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the

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Overview

Demystifying Southeast Asia’s cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.

Editorial Reviews

From the Publisher

“A passionate primer in understanding the fundamentals of Malaysian, Thai, and Vietnamese cooking. Every student of Southeast Asian food should own this book.”  —James Oseland, editor in chief, Saveur, and author, Cradle of Flavor

“A practical guide, filled with authentic recipes, chosen to capture the diversity of the region’s cooking. Its wide-ranging anecdotes, insights, and suggestions make Southeast Asian cooking possible in American kitchens, as Robert Danhi guides the cook through each stage, explaining each step soundly to achieve culinary success.”  —David Thompson, owner, Michelin-starred Nahm Restaurant, and author, Thai Food

“Robert’s infectious passion just bounces off the pages, through behind-the-scene stories of street food vendors, home cooks, and chefs. Generous tips and secrets coupled with his teaching background and enthusiasm make this a refreshingly distinctive body of work and a truly special gift for anyone who loves to cook!”  —Mai Pham, chef/owner, Lemon Grass Restaurant, and author, Pleasures of the Vietnamese Table

“Chef Robert Danhi’s descriptions and photographs of the markets, people, and dishes create an urgent longing to step on a plane and experience this culinary heaven firsthand. In the meanwhile, I look forward to cooking his recipes and taking a leisurely journey through this evocative book.”  —Grace Young, author, The Breath of a Wok and The Wisdom of the Chinese Kitchen

Product Details

ISBN-13:
9780981633909
Publisher:
Mortar & Press
Publication date:
11/01/2008
Pages:
400
Sales rank:
908,482
Product dimensions:
11.16(w) x 8.90(h) x 1.03(d)

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