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Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam
The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.
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 Brissenden says, "With the world full of same-tasting, instant approaches to Southeast 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."
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 Brissenden says, "With the world full of same-tasting, instant approaches to Southeast 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."
584 pages, Paperback
First published January 1, 1900
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Displaying 1 - 4 of 4 reviews
July 4, 2020
I've used this book for 25 years. It is that old. Brissenden seemed a tireless student of the region. You can tell in the detail of this book. Her suggestions for using the different Thai curry pastes are wonderful. I've used at least 100 recipes from this book, from noodles, to curries to salads and stir fries. Yes, you need to learn a few techniques, search for ingredients that are not easy to find or understand, and fill your pantry with a few extra bits and pieces. But fresh, flavoursome, healthful eating will follow. From the days when cookbook writers cared more for their subject than for their careers and popularity. There are only a few books like this out there.
June 12, 2009
Broad survey of the Asian cuisines; this is a nice big collection of recipes and information from the the many smaller countries : Indonesia, Malaysia, Singapore, Thailand, Cambodia, Laos, and Vietnam. So basically the only missing cuisines here are the massive Bookends at either end of the Asian shelf : India and China.
It's probably not too much to say that any understanding of the menu of Asia must include the imprint of both Indian and Chinese cookery. But if the reader has a foundation in one or both of those, this large compilation serves to fill in a lot of gaps, showing how the other countries treat the ingredients, choose the spices, and recalibrate the influence of those two influential centers-of-gravity.
As with any discussion of the cuisines, the traits of the varying religious cultures and individually distinct histories come into play and are covered, but similarities exist as well. The bewildering range of Asian cookery can be grasped a little better when seen this way. Dishes and ingredients are offered in great variety, but part of the value of this kind of overview is that shared themes and procedures may be seen throughout.
It should also be said that this covers the southernmost countries where spice, fruit, seafood, vegetables, melon, citrus-- are plentiful. Not included are the Koreas or Mongolia. The emphasis is on the flamboyantly tangy and spicy recipes of Tropical Southeast Asia, and there's no shortage of inspiration offered here.
It's probably not too much to say that any understanding of the menu of Asia must include the imprint of both Indian and Chinese cookery. But if the reader has a foundation in one or both of those, this large compilation serves to fill in a lot of gaps, showing how the other countries treat the ingredients, choose the spices, and recalibrate the influence of those two influential centers-of-gravity.
As with any discussion of the cuisines, the traits of the varying religious cultures and individually distinct histories come into play and are covered, but similarities exist as well. The bewildering range of Asian cookery can be grasped a little better when seen this way. Dishes and ingredients are offered in great variety, but part of the value of this kind of overview is that shared themes and procedures may be seen throughout.
It should also be said that this covers the southernmost countries where spice, fruit, seafood, vegetables, melon, citrus-- are plentiful. Not included are the Koreas or Mongolia. The emphasis is on the flamboyantly tangy and spicy recipes of Tropical Southeast Asia, and there's no shortage of inspiration offered here.
May 15, 2013
Trust these recipes even when they don't seem correct. I have not encountered one bad one. Everything works and has that special Asian flavour. Takes you on a journey of flavours and styles and why the food is the culinary gift that it is.
October 28, 2008
Seems to be a solid survey of authentic SE Asian Cooking. It's broken out by country. I'm making my way through Vietnam right now, made some outstanding Pho. Next stop: Thailand.
Displaying 1 - 4 of 4 reviews