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Comment: Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, thatâ€TMll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
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Southeast Asian Specialties: A Culinary Journey (English) Hardcover – Mar 1 1999

4.5 out of 5 stars 3 customer reviews

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Product details

  • Hardcover: 320 pages
  • Publisher: Konemann; English ed edition (March 1 1999)
  • Language: English
  • ISBN-10: 3895089095
  • ISBN-13: 978-3895089091
  • Product Dimensions: 22.2 x 3.2 x 26.7 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.5 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #857,579 in Books (See Top 100 in Books)
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Product description

From Amazon

Southeast Asian Specialties starts with a map, a proverb ("other fields, other insects; other seas, other fish"), and a photo of whole, bronzed, barbecued chickens suspended in a shop window. The image is so vivid you can taste the salty crackle of their crisp, lacquered skin. From here, this encyclopedic book, crammed with information, unforgettable photos, and more than 200 recipes, takes you on a vivid journey through Singapore, Malaysia, and Indonesia. The chapter on each of these places opens with a brief overview of the local culture and history. This is followed by a procession of spreads, each devoted to a single subject. Cumulatively, this provides a comprehensive experience of the area's rich culinary life.

Since the Chinese are a major influence throughout Southeast Asia, you learn about the health-promoting principles of balance and about ingredients with medicinal benefits that are commonly used in home cooking. The "Dim Sum" section, like many others in the book, shows a dozen or more dishes, with captions providing detailed information. Often names are given in both Mandarin and Cantonese, and the Latin name is provided for anything that grows, from water spinach to various mushrooms. To deepen your understanding of local ingredients, you see how fresh beans become bean sprouts, how tofu and tempeh, indigenous to Indonesia, are made, and how shiitake mushrooms are grown. Equipment is described, with such details as how to season a new earthenware cooking pot.

Daring cooks can enjoy recipes for spicy Malaysian Fish Head Curry and succulent, silken Hainanese Poached Chicken. Those with access to an Asian market can try the recipe for Kuak Durian, a sauce made with the infamous fruit Southeast Asians adore, despite its revolting fragrance. On a simpler note you can make a Eurasian omelet, filled with fresh red chile peppers and onions. Whether or not you use its recipes, if you enjoy Asian food, this book is valuable and enlightening. --Dana Jacobi

3 customer reviews

4.5 out of 5 stars

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March 27, 2000
Format: Hardcover
July 22, 2000
Format: Hardcover
March 27, 2000
Format: Hardcover

Most helpful customer reviews on 4.0 out of 5 stars 8 reviews
Amazon Customer
3.0 out of 5 starsNice pictures but very lacking in recipes compared to the ...
May 11, 2016 - Published on
Format: HardcoverVerified Purchase
2 people found this helpful.
C. Pritchett
5.0 out of 5 starsWonderful book
May 6, 2008 - Published on
Format: HardcoverVerified Purchase
One person found this helpful.
Bradley Davis Miller
4.0 out of 5 starssize matters
August 11, 2010 - Published on
Format: HardcoverVerified Purchase
3 people found this helpful.
4.0 out of 5 starsIt's more than a cookbook - it's a geography, history, and art lesson, too!
February 3, 2008 - Published on
Format: Hardcover
8 people found this helpful.
Olga Loinfeisk
5.0 out of 5 starsASIAN SPECIALTIES
January 11, 2007 - Published on
Format: Hardcover
4 people found this helpful.

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