Culinaria Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia

by Rosalind Mowe, Konemann (Publisher)

Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.


Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.

Genres: Cookbooks, Food, Cooking, Travel, Nonfiction, Reference

319 pages, Paperback

First published March 1, 1998

Reviews

[Mik Hamilton · Rating 3 out of 5]

Nice pictures but very lacking in recipes compared the other Culinaria issues that I have read. Also, how can you talk about Indonesian food with no mention of kecap manis? The Indonesian fruit section didn't even include mangosteen.

[Jackalynn Snow · Rating 5 out of 5]

I picked this up at a used bookstore because I collect cookbooks, and I'm always trying to recreate foods from my time in Southeast Asia. This one is more than a cookbook, though! It's a fascinating mix of history, culture, and food. It delves into traditional medicines, beliefs, spices, fruits, beverages, farming techniques, preparation methods, celebrations, and recipes, all with color photos. It definitely made me want to travel there again and try all of the things (well, most, a few may be beyond even my level of adventurousness) that I didn't get to before, and also experience things again with more background knowledge.

[Dray · Rating 4 out of 5]

A very nice cookbook that has a couple of salient strengths. Although it covers a wide geographical area, which is often the downfall of similar books, this one give good attention to each region. of particular note is the in depth look at flavors, spices, prepared ingredients of the regions as well as celebratory and holiday culinary cuisines. Well worth reading.

[Ian]

Excellent, eye opening. Malaysia is on the bucket list.

[Kbg503 · Rating 4 out of 5]

There is so much to love about this book... and I don't know much about the cuisines and culture of Malaysia and Indonesia. Most of the recipes seem to be pretty simple. Wonderful pictures of seafood, fruits and vegetables (cherish the picture of the Surinam cherry), condiments, and side dishes. Love the honest photographs of the people who grow, prepare, and sell, food.

[Jennifer · Rating 4 out of 5]

I love the entire series of Culinaria books, but this one stands out as much more than a collection of recipes. More than a cook book, it's a history lesson and a wonderful travel experience. Excellent.

[Joelen · Rating 5 out of 5]

I love the Culinaria series! It's more than a cookbook - its a reference guide that is fairly accurate, interesting and full of amazing photos.

[Karmologyclinic · Rating 4 out of 5]

This is something between a travel book and a cooking book. Also helpful because it provides priceless information on many ingredients used in asian recipes.

[Dave/Maggie Bean · Rating 3 out of 5]

Although marred by numerous, unforgivable typos, this is an excellent collection of recipes.

[Doron Yam · Rating 5 out of 5]

A great look at an eastern culinary culture. So diferent from what we know but yet, easy to understand and to do it in your own home.
Recomended.