Southeast Asian Specialties: A Culinary Journey

by Rosalind Mowe

Book Overview

Food and culture are inexorably tied together. Culinaria reports on every aspect of a country's cuisine within the context of the people who created it. Profusely illustrated with spectacular... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 3895089095
• ISBN13: 9783895089091
• Release Date: January 1999
• Publisher: Konemann
• Length: 320 Pages
• Weight: 3.15 lbs.
• Dimensions: 1.1" x 8.9" x 10.2"

Customer Reviews

Wonderful book

We recently lived for 4 years in Indonesia and this book is like a trip back! Wonderful information, photos and recipes. So glad to find it through a 3rd party seller.

THE cookbook for SE Asian cooking

It just received a new reprint this year (07). Technically, I wouldn't call it a true cookbook. You aren't going to find glossy Jamie Oliver-ish recipes in them. But if you ever wonder what the heck is Singaporean-Malaysian-Indonesian cooking all about - this is a great AUTHENTIC guide and reference. No catering to western palettes; no pandering to external tastes preferences. Discover indigenous tastes; get to know unique ingredients; understand the culinary delights of this region.

ASIAN SPECIALTIES

I LOVE THE CULINARIA BOOKS. THIS ONE DID NOT DISAPPOINT ME! THE ONLY THING THAT I COULD WISH MORE OF FROM THIS BOOK IS THAT IT BE BIGGER. IT'S QUITE SMALL COMPARED TO THE REST OF THE BOOKS IN THIS SERIES, OTHER THAN HUNGARY,BUT JUST AS GOOD ALL THE SAME. VERY BEAUTIFUL PHOTOGRAPHS OF THE FOOD, PEOPLE AND THE COUNTRIES MENTIONED. NOT ONLY IS IT A COOKBOOK, IT'S ALSO A SMALL ENCYCLOPEDIA ABOUT THE FOOD DISCUSSED FROM SOUTH EAST ASIA. I WOULD RECOMMEND IT TO ANYONE SERIOUS ABOUT ASIAN FOOD AND WITH DEEP POCKETS. IT'S HARD TO FIND THIS BOOK FOR UNDER $90 ANYWHERE. TRY EBAY IF YOU CAN'T FIND IT HERE!

One of my favourite cookbooks!

When I got this for Christmas, 1999, I thought it was interesting...but more of a coffe table book than an actual working cookbook. And to some degree I was right: the print is rather small, making it hard to use in the kitchen, the recipes are the bare minimum and assume you absolutely know what you are doing, and the book is more photos of scenery than photos of dishes. But some of the recipes intrigued me, so I gave it a shot...and wow! I have not made a thing in here I didn't like. The Indonesian stuffed squid in spicy sauce ("cumi-cumi isi") is fabulous, and the Malaysian mutton in soy sauce with onions and tomatoes ("kambing kecup") is now a standard of mine -- I make it whenever I have some meat (I use any kind, including fish) and I can't be bothered to be ingenious! Another thing that makes me very fond of this book is the photos of ingredients, like galangal and kaffir limes leaves and candlenuts, with the names of things in several Asian languages, which I have found indispensible.

A Journey for the tastebuds!

After having spent 6 months in Hong Kong and enjoying the regional cuisine of Southeast Asia, I was hungering for an authentic book on the subject. I have found it through Culinaria. I have since purchased the other editions in the series. The photography is stunning and the recipes are quite authentic and varied. I have never disappointed a guest using these recipes. A must read!