Synopsis
Introduces Southeast Asian cuisine, ingredients, and cooking techniques, and shares recipes for appetizers, soups, meat, poultry, seafood, salads, vegetables, rice, noodles, sauces, and desserts from Thailand, Singapore, Malaysia, Indonesia, the Philippines, and Vietnam
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About the Author
Ruth Law is Certified Member of the International Association of Culinary Professionals and the American Institute of Wine and Food. She operates an Asian cooking school in Hinsdale, Illinois.
Reviews
Law, who runs an Asian cooking school near Chicago, has traveled extensively in Southeast Asia, gathering recipes in Thailand, Singapore, Malaysia, Indonesia, and the Philippines (she also includes Vietnamese recipes from friends from that country). There are chefs' dishes, traditional specialities, even tribal fare from Borneo; the recipes are authentic, but Law suggests permissible substitutions for hard-to-find ingredients. Interest in Southeast Asian cooking is widespread, and this well-researched compendium is recommended for most collections.
Copyright 1990 Reed Business Information, Inc.
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The Southeast Asia Cookbook
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Donald I Fine, Inc, NY, 1990
ISBN 10: 1556112149
ISBN 13: 9781556112140
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