Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia. Over 70 recipes showcase the delectable melange of tastes and textures in the cooking of Thailand, Vietnam, Indonesia, Cambodia, Malaysia, Myanmar (Burma), and the Philippines, featuring the savory ingredients these cultures share: fresh herbs, fiery chilies, velvety coconut milk, tangy limes, crisp vegetables, and sweet tropical fruits. From hearty curries to delicate noodles, from soothing custards to refreshing beverages, creating these tempting dishes at home is a snap with McNair's concise, easy-to-follow directions and inspiring, full-color photographs. With a guide to special ingredients and tips to help home cooks master the basics, this stunning and accessible new cookbook brings the exciting flavors of Southeast Asia to American tables.
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James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.From Publishers Weekly:
In the second in his new World Cuisine series (the first was on Italian cooking), prolific cookbook author McNair brings his stylish expertise to both his recipes (slightly simplified interpretations of classic dishes) and to his 60 full-color photographs of prepared dishes displayed with Southeast Asian tableware, arts and crafts. The more than 70 recipes summon up a roll call of the region's nations?Thailand, Laos, Cambodia, Myanmar (Burma), Vietnam, Malaysia, Singapore and Indonesia. Arranged approximately in the sequence of a Southeast Asian meal, recipes are grouped into beverages, including coffees and juice drinks; rice dishes, such as a rather bountiful interpretation of Indonesia's humble Fried Rice (Nasi Goreng); noodle dishes and soups with noodles; such vegetable dishes as tangy, shredded Green Papaya Salad, found in Myanmar, Thailand and Vietnam; fish, poultry and meat dishes such as a Laotian offering of boneless chicken breasts stuffed with shallots, chilies and pork and baked in coconut milk; and "sweet" dishes. Recipe headers, presented as sidebars, explain the original configuration of the recipe, its ingredients and substitutions. Overall, this volume comprises a concise, informative introduction to the region's cuisine?from a master.
Copyright 1995 Reed Business Information, Inc.
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