South East Asian Food. Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, 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. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. The selection of recipes in South East Asian Food 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. 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.'