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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore | 
 enlarge | Author: Robert Danhi
Creators: Jay Weinstein, Martin Yan
Publisher: Mortar & Press
Category: Book
List Price: $45.00
Buy New: $32.32
You Save: $12.68 (28%)
New (11) Used (6) from $30.93
Rating:  14 reviews
Sales Rank: 481453
Media: Hardcover
Edition: 1st
Pages: 400
Number Of Items: 1
Shipping Weight (lbs): 3.4
Dimensions (in): 11.1 x 8.9 x 1
ISBN: 0981633900
Dewey Decimal Number: 641.5959
EAN: 9780981633909
ASIN: 0981633900
Publication Date: October 1, 2008
Availability: Usually ships in 1-2 business days
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Product Description
Demystifying Southeast Asia’s cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.
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| Customer Reviews:
Showing reviews 1-5 of 14
Quite Simply: Authentic May 23, 2010
R. Wright (arlington, tx)
1 out of 1 found this review helpful
A beautiful blend of cookbook and textbook, Southeast Asian Flavors is a great primer for all things SE Asian.
From explanations of ingredients and local techniques to the authentic recipes themselves, you really cannot go wrong with this book. I was privileged enough to receive this book as a gift 6 months before my own foray into SE Asia and I must admit that it was more than helpful.
Proud of my dirty Cookbook May 23, 2010
T. Ayral (Alameda, CA)
Chef Danhi's Southeast Asian Flavors spends little time on our cookbook shelf. It spends it's time in between the coffee table and the kitchen counter. I'm both sad and happy that my signed copy is full of food stains while the remainder of my cookbooks sits perfectly clean on the shelf. Chef Danhi's passion for culture, food and teaching others just shines through and brings the dishes to life. You can almost smell and hear the sounds of the cooking food coming off the page. I am not a chef or hardly a good cook. This book has inspired me and made cooking an enjoyable experience. I love the recipe for "Red Chili Sambal". The flavors taste nothing like the pre-made jars and it tastes good on almost everything. Chef has also unraveled the secrets of Bun Thit Nuong. This is my go-to dish at many restaurants and now I have been able to successfully make it at home. My other favorite is his Prawn Mee. This is not something I would have ever attempted without Robert's book. His recipes, storytelling and the amazing photographs also make the book the absolute perfect birthday, wedding or housewarming gift. ** Great job Chef! **
Excellant book for all those interested in Southeast Asian Flavors January 28, 2010
AnnMiya (Los Angeles)
1 out of 1 found this review helpful
This is a wonderful book for the novice cook as well as the professional. Details on ingredients are well described to take the mystery out of cooking with a Southeast Asian flare. The photographs are wonderful and the recipes are easy to follow. I have a wide assortment of cookbooks and this is the first one that actually has me reading the script from cover to cover. I usually read through the recipes only but not with this book -- the photographs and cooking aspects have captured my attention to read it in it's entirety. Money well spent!
Excellent July 15, 2009
Tara L. Harney
1 out of 1 found this review helpful
I had the fortunate opportunity to assist for Chef Danhi in some classes about 10 years ago. I ordered this book immediately when I heard it had been released. Chef Danhi is an excellent instructor and an authority on Asian cuisine. He did not fail me with his book. It is written in the clear, concise manner that I remember from his classes.
S.Magana May 19, 2009
Sindy S. Magana
2 out of 2 found this review helpful
Southeast Asian Flavors has been the best cook book I've ever bought. I am from Thailand and the different recipes from Malaysia, Vietnam and Thailand are simply the best out there. I have looked and tried many different cook books for any of these cuisines and I have found that they are always missing an ingredient or technique that would make the dish authentic. When you go through the entire book, you realized the passion and time it took to put everything together. The photographs are amazing and will make you want to make everything you see. Thank you Chef Robert Danhi...now we just have to wait for the next cook book.
Showing reviews 1-5 of 14
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