Savoring Southeast Asia (Williams-Sonoma)

Savoring Southeast Asia (Williams-Sonoma)

It's a world of emerald rice paddies and street-corner noodle stands, ancient temples and crowded marketplaces. Part cookbook, part travelogue, Savoring Southeast Asia transports readers to the unique tropical kitchens of Thailand, Vietnam, Indonesia, Malaysia, Singapore, Philippines, Cambodia, Laos, and Myanmar(Burma). In nearly 130 authentic recipes, a delightful narrative ribboned with personal anecdote, and stunning photographs and watercolors, this wonderful volume in the Savoring series celebrates the rich culinary past and present of one of the world's most unforgettable regions.From Library JournalSavoring Southeast Asia showcases the dazzling cuisines of Southeast Asia through its collection of 130 authentic recipes gathered by Jue (Asian Flavors and Far East Caf : The Best of Casual Asian Cooking). It shares some similarities with another recent cookbook; Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (LJ 11/15/00). Both titles are similarly priced, both have gorgeous color photographs that bring this part of the world to the reader's doorstep, both have a glossary of ingredients, and with their mix of recipes and essays on cuisines and cultures both appeal not only to cooks but also to armchair travelers. Hot Sour Salty Sweet does offer more recipes, but it limits its focus to the Mekong River region, while Savoring Southeast Asia includes dishes from Malaysia, Indonesia, the Philippines, and Singapore. The individual recipes included in each of these cookbooks vary greatly, and even when the same dish is covered, such as Sticky Rice with Mangos, there are enough subtle differences that choosing just one would be difficult. Recommended for all public libraries. John Charles, Scottsdale P.L., AZCopyright 2001 Reed Business Information, Inc.From the Publisher*Contains more than 135 authentic recipes*Profusely illustrated with evocative scenic and food photography, charming watercolors, and a hand-drawn map *Top international photographers capture unusual and unexpected subjects, from sweeping landscapes to architectural details *Every recipe is photographed as a finished dishAbout the AuthorJoyce Jue has written many cookbooks about the foods of Southeast Asia, including Far East Caf