"A mouth-watering culinary tour of southeast Asia's most scrumptious food." -Travelife Magazine
Cook delicious and healthy dishes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia, and all across the region with this easy-to-follow Southeast Asian cookbook. Few Westerners know the sensational tastes and techniques of Southeast Asian cuisine as well as Wendy Hutton. In Southeast Asia's Best Recipes, Hutton takes readers on a culinary tour of the region's most famous and best-known dishes. Hutton has spent more than four decades traveling and eating her way through Asia, collecting the best recipes-from simple country homes to elegant restaurant kitchens.
Featuring a foreword by acclaimed food writer Charmaine Solomon and tantalizing photographs by award-winning food and lifestyle photographer Masano Kawana, this essential Asian cookbook shows readers how to prepare dozens of mouthwatering dishes.
Authentic Southeast Asian recipes include:
Extraordinary Beef Satay
Thai Rice Soup with Pork
Vietnamese Mixed Coconut Rice
Lemongrass Beef with Peanuts
Green Curry Chicken
Famous Singapore Chili Crab
Spicy Sambal Eggplant
Southeast Asian cuisine is more popular than ever, and with Wendy Hutton as your guide, you can learn how to whip up a festival of flavors in your very own kitchen!
Rezensionen / Stimmen
"At last, here is the book I have long awaited from a food writer I really trust." --Charmaine Solomon, award-winning cookbook author "For years, Wendy Hutton's Singapore Food was my bible. How nice to have a new testament." --Terry Durack, Independent on Sunday, London "My last Wendy Hutton cookbook is splattered, stained, and falling apart. I can't wait to wreck Southeast Asia's Best Recipes." --Jill Dupleix, The Times Cook
Sprache
Verlagsort
Illustrationen
121 recipes; 220 color photos
Maße
Höhe: 236 mm
Breite: 228 mm
Dicke: 9 mm
Gewicht
ISBN-13
978-0-8048-5136-7 (9780804851367)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Wendy Hutton, a New Zealander by birth, first came to Southeast Asia in 1967 and has worked in the region ever since, specializing in writing on travel and food. She has eaten her way through every country in Asia, gathering recipes from cooks everywhere from simple villages to elegant restaurant kitchens. She has written or contributed to many books on Asian food, including the highly acclaimed classic, Singapore Food. She has also written reference books on Asian herbs and spices, vegetables and fruits. Hutton is based in Sabah, Malaysian Borneo.
Masano Kawana is a renowned interiors, food and lifestyle photographer with a distinctly modernist touch. Previous publications include New Asian Style, a book on interiors in Singapore, Asian Bar and Restaurant Design, a book featuring 45 selected sleekly designed and wonderfully executed bars, restaurants and clubs in the Southeast Asian region, and several cookbooks, including the award-winning Shunju, winner of the 2004 James Beard Award for photography.
Autor*in
Vorwort
Fotografien
