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shiny green hardcover 8vo. (octavo). dustwrapper in protective brodart book jacket cover. very fine cond. mint cond. looks new. like new. as new. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in very fine cond. as new. not worn or torn or price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking, underlining, remainder markings etc~. first edition. first printing (#1 in # line). tutone endpaper maps. decorative title pg. xi+452p. 8 pages of glossy full color photo plates. glossary. metric conversion table. quick rounded measurements for easy reference. index. cookbooks. cucina. culina. cocina. international cuisine. ethnic cuisine. thailand. singapore. malaysia. indonesia. philippines. vietnam. cooking utensils. cooking techniques. cutting techniques. ~ ''I always feel better if I know that cookbook authors have actually been in the kitchens they write about. Then we can taste the experience. Ruth Law is not a stay~at~home cook. She has been there! This book may be the best way for you to tour Southeast Asia . in your own kitchen. Ruth has taken all the pain out of the trip, and in the most creative way, through legitimate recipes. The stories she tells are fascinating and the recipes even more so." ~Jeff Smith, author of The Frugal Gourmet and host of' 'The Frugal Gourmet" television program. After more than a decade of traveling throughout Southeast Asia and learning the secrets of that region's cuisine from sources as diverse as street food vendors, chefs of banana leaf restaurants, cooks in the kitchens of private homes, and master culinarians from world~class hotels, Ruth Law has created this comprehensive cookbook and guide for cooks of all levels of experience. She captures the full flavor of the region, beginning with the people and their rich cultural traditions, then focusing on one culinary wonder after another. From the basic techniques and principles through the purchase of authentic ingredients to the preparation and presentation of the dishes themselves, The Southeast Asia Cookbook takes readers step~by~step through over 300 recipes from Thailand, Indonesia, Singapore, Malaysia, Vietnam and the Philippines. Here, too, is menu planning and suggestions for entertaining, including fifteen entire meals, from a simple supper of Singaporean/Chinese Stir~Fried Rice Noodles with Chicken and Broccoli to a multi~course Javanese "slametan," devised and tested in a way that makes exotic and heretofor inaccessible cuisines easy to master, even for the most traditionally minded Western cooks and palates.
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