Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject, and this�expanded and updated edition brings�an
important work�to a new generation
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With a new, modern design, this meticulously researched and friendly book will appeal to all lovers of South East Asian food. Arranged by style of cooking, the selection of recipes
demonstrate�the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, and�aromatic Indonesian curries to exquisite Malaysian sambals. With the
help of the author's clear instructions and knowledge of local foods,�readers can�recreate these delightful, fragrant dishes in�their own kitchens.�As the author states, "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." Includes dual measurements.
