James McNair Cooks Southeast Asian [Paperback]

James McNair (Author)

Book Description

Publication Date: January 1, 1996

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.

Editorial Reviews

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.

Review

The prolific cookbook author reinterprets his favorite dishes from Thailand, Vietnam, Singapore, Malaysia, Indonesia, the Philippines, Laos, Myanmar (Burma) and Cambodia for easy preparation by the American home cook. He includes a shopping guide with popular ingredients with hints for substitutions. Library Journal

See all Editorial Reviews

Product Details

• Paperback: 168 pages
• Publisher: Chronicle Books; First Edition edition (January 1, 1996)
• Language: English
• ISBN-10: 0811804534
• ISBN-13: 978-0811804530
• Product Dimensions: 8.8 x 7.9 x 2.3 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,425,462 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Great recipes, gorgeous photos, June 27, 2002

By A Customer

This review is from: James McNair Cooks Southeast Asian (Paperback)

The day I received this cookbook I was so inspired I went out and bought all of the ingredients for and then prepared the "Thai Curry" recipe. It was excellent. I've made several other recipes from this book since and have yet to be disappointed. My family has become big fans of Asian food primarily because of my love of this book.

Be prepared to find what many inexperienced cooks may find as exotic ingredients. We're lucky to live by a huge Asian grocery store, so finding things like jasmine extract, kilfer lime leaves, fresh lemongrass, and other interesting-sounding bottled or dried flavorings was not difficult, but could potentially be.

I appreciate the sumptuous photos supplied with each recipe. Obviously there was a hefty budget for food stylists and photo shoots, but it really helps when you're trying to envision the finished product and the presentation.

6 of 6 people found the following review helpful:

5.0 out of 5 stars James McNair scores again..., February 10, 2000

By A Customer

This review is from: James McNair Cooks Southeast Asian (Paperback)

After I got my wife hooked on Thai food she bought me a cookbook that was loosely translated from Chinese. Didn't work too well. I picked up James McNair's Southeast Asian book and love it. Like all of the other McNair volumes I own, I can start off with an easier recipe and work up to harder ones as my particular skills and confidences increase. You can't go wrong with this or any of McNair's books!

6 of 6 people found the following review helpful:

5.0 out of 5 stars Great variety, great illustrations and easy-to-follow recipe, November 6, 1997

By A Customer

This review is from: James McNair Cooks Southeast Asian (Paperback)

James McNair's South East Asian cook book has a great selection of recipes from countries like Malaysia, Thailand,and Vietnam among others. The illustrations in the book are beautiful. Recipe's are easy to follow and very helpful. There are sections on the basics of South East Asian cooking, shopping guide for ingredients and useful equivalency tables. Each recipe is also preceded by a synopsis of the background of the dish. I highly recommend the book!