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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore Hardcover – October 1, 2008


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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore + Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia + Burma: Rivers of Flavor
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Product Details

  • Hardcover: 400 pages
  • Publisher: Mortar & Press; 1st edition (October 1, 2008)
  • Language: English
  • ISBN-10: 0981633900
  • ISBN-13: 978-0981633909
  • Product Dimensions: 11.1 x 8.8 x 1.1 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #493,183 in Books (See Top 100 in Books)

Editorial Reviews

Review

“A passionate primer in understanding the fundamentals of Malaysian, Thai, and Vietnamese cooking. Every student of Southeast Asian food should own this book.”  —James Oseland, editor in chief, Saveur, and author, Cradle of Flavor



“A practical guide, filled with authentic recipes, chosen to capture the diversity of the region’s cooking. Its wide-ranging anecdotes, insights, and suggestions make Southeast Asian cooking possible in American kitchens, as Robert Danhi guides the cook through each stage, explaining each step soundly to achieve culinary success.”  —David Thompson, owner, Michelin-starred Nahm Restaurant, and author, Thai Food



“Robert’s infectious passion just bounces off the pages, through behind-the-scene stories of street food vendors, home cooks, and chefs. Generous tips and secrets coupled with his teaching background and enthusiasm make this a refreshingly distinctive body of work and a truly special gift for anyone who loves to cook!”  —Mai Pham, chef/owner, Lemon Grass Restaurant, and author, Pleasures of the Vietnamese Table



“Chef Robert Danhi’s descriptions and photographs of the markets, people, and dishes create an urgent longing to step on a plane and experience this culinary heaven firsthand. In the meanwhile, I look forward to cooking his recipes and taking a leisurely journey through this evocative book.”  —Grace Young, author, The Breath of a Wok and The Wisdom of the Chinese Kitchen

About the Author

Chef Robert Danhi, with 25 years in the culinary world as a restaurant chef, culinary educator at the CIA, and R&D around the globe is now leading Chef Danhi & Co. Author of a James Beard Nominated cookbook Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore also the winner of the Gourmand “Best Asian Cookbook” and Finalist for “Best Asian Cookbook in the World” in 2009 Currently Robert is writing his next book Easy Thai Cooking (Tuttle, Nov. 2011) and continues to write for leading food publications around the globe. Martin Yan is the celebrated host of various international cooking shows, a highly respected food consultant, and a cooking instructor. He is the author of Chinese Cooking for Dummies, Martin Yan’s Asian Favorites, Martin Yan’s Feast, and Martin Yan’s Quick & Easy. He lives in San Mateo, California. Jay Weinstein is the author of A Cup of Comfort Cookbook, The Ethical Gourmet, and The Everything Vegetarian Cookbook. He lives in New York City.

More About the Author

Award Winning Author, James Beard Finalist and Southeast Asian Specialist

Robert Danhi's professional culinary career ignited more than twenty-five years ago when he started as a dishwasher and began a career that is a diverse as it is impressive. Inspired to create a strong gastronomic foundation, Robert entered the prestigious Culinary Institute of America in Hyde Park, New York in the 1989. Upon earning his degree in Culinary Arts in 1991 Robert honed his skills in varying restaurant positions from Los Angeles to Hawaii. Through these experiences, he soon realized that he enjoyed teaching his kitchen staff as much as cooking with them and made a smooth transition into teaching the culinary arts.

In 1993, Robert started offering cooking classes at locations throughout Southern California. By 1995, Robert was the Executive Chef Instructor and Director of Education at the Southern California School of Culinary Arts. In 1999, Robert returned to his roots as a faculty member at the Culinary Institute of America in Hyde Park. He was recruited to join Two Chefs on a Roll as the Executive Chef, a custom food manufacture that served the retail and foodservice industry; here Robert began developing his current expertise in Research & Development and how to maintain the culinary Integrity through the culinary evolution of food products during complex the product development process. He has achieved numerous certification in the food industry Certified Culinary Educator (CCE), Certified Hospitality Educator (CHE), Certified Executive Chef (CEC), and Certified Culinary Professional (CCP). Robert also received a BA in Culinary Education from Empire State College, and now is on a journey to attain his PhD focusing on the Gastronomy of Southeast Asia.

Bringing all of his passions and expertise together, Robert founded Chef Danhi & Co in 2005, a consulting firm based in Los Angeles that works with food manufacturers, restaurants, educational organizations, and professional associations. This full service agency's expertise resides in menu and product R&D, sales and marketing support, and educational and training programs. For more information go to www.chefdanhi.com.

Three years later he founded Mortar & Press, a multimedia group that conceptualizes and produces culinary infused content including Robert's James Beard Nominated cookbook, Southeast Asian Flavors--Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore. The book was also the winner of the Best Asian Cookbook of the USA in 2009 by Gourmand and a 2nd Best Asian Cookbook in the World. This labor of love offers readers an intimate look into Southeast Asian cuisine through the lens of Robert's countless travels and adventures abroad. Robert researched for 20 years, developed all of the recipes, cooked, styled and photographed all of the pictures, designed and published the book himself. Visit www.southeastasianflavors.com for a multimedia experience.


Now Robert is ready to introduce his fans to his new book, Easy Thai Cooking - 75 Family-Style Dishes You Can Prepare at Home in Minutes, published by Tuttle Publishing, released in Oct. 2011 Asia/Australia/Europe & March 2012 in the USA.

When Robert is not busy in the kitchen experimenting with new recipes, consulting or teaching, he can be found traveling throughout the globe, 26 countries and counting, looking to enrich his culinary repertoire, riding his bike and skateboards along the Pacific Coast, surfing, listening to music or spending time with his lovely Malaysian born wife, Esther.

Customer Reviews

4.8 out of 5 stars
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See all 29 customer reviews
A very well thought out, organized book -- and with beautiful pictures too.
Cambria1
If you have always wanted to learn to cook Thai or Vietnamese food, I think this book is a great place to start.
Because You Asked
I love that it has explanations of the whys and hows also, not just a clearly written recipe.
Alice Hughes

Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Donna Whitehouse on December 25, 2008
Format: Hardcover
Chef Robert Danhi's passion for Asian cuisine and culture is obvious in this first rate book. More than just a cookbook, the reader learns about the culinary identity of Thailand, Vietnam, and Malaysia, and how to build authentic flavor combinations. His section on the Asian pantry is the best product identification I have seen to date on these authentic ingredients. The book is beautifully illustrated so the reader can visualize not only the ingredient, but what the finished dish should look like. Danhi inserts frequent educational blurbs about "How and Why" to explain the science and art behind the cooking, which is tremendously helpful to the reader. His unbiased assesment of monosodium glutamate is provocative, as well as the more general idea of glutamates and umami flavor. This book is a work of art, and a must for anyone interested in Asian cuisine.
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11 of 11 people found the following review helpful By Sindy S. Magana on May 19, 2009
Format: Hardcover
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.
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9 of 9 people found the following review helpful By Bradford Kent on January 30, 2009
Format: Hardcover
I was fortunate in my life to travel to Singapore and taste many of the dishes provided in this book. The sad thing is that for years I wondered how to recreate many of these dishes in my American kitchen with ingredients available to me in the US. The author takes a methodical approach like a culinary school teacher to guide the reader through the steps, being careful to include the KEY nuances that truly identify the dish as "authentic." I am glad to have Southeast Asian Flavors as THE END ALL GO-TO cookbook and reference for recreating authentic Southeast Asian meals at home. I can't express enough how grateful I am that I finally have answers to questions like, "how do you open up and get the meat out of a coconut,. . . how do you pick out a green papaya or mango, . . . is all fish sauce created equal, . . .what identifies Malaysian cuisine as being different from Thai and Vietnamese, . . . etc.?" Great job! Now if the authr could only write a book on how to unravel the cuisines of the Middle East my inquisitive cuilinary mind would be fully content!
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8 of 8 people found the following review helpful By J. Snarski on December 22, 2008
Format: Hardcover
I received this book from another chef and have enjoyed reading it throughly. The research and background that Chef Danhi povides in very easy to understand terminology & techniques makes this a go to book for cooking southeast asian cuisine. An immediate favorite.
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7 of 7 people found the following review helpful By David Kamen on January 20, 2009
Format: Hardcover
This book is a great reference for all people intetested in any kind of cooking. The photography is fabulous and the "how and why" sidebars are very educational and helpful. Robert takes a technique driven approach to Asian cooking; that is, rather than include lots of recipes (which he does as well), he includes hundreds of technique tips to explain how to cook as opposed to what to cook.

This book is a must for every cookbook shelf.
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5 of 5 people found the following review helpful By Cambria1 on January 11, 2009
Format: Hardcover
A fascinating book on many levels. It is more a "read" than most cookbooks and yet it is a complete cookbook, full of recipes. As others have noted, the insertion of the "Why?" into the recipes is very helpful for something as exotic to most of us as Southeast Asian cooking. And, knowing "Why?" makes the recipes that much easier to create than simply being told what to do; you can build on that newfound knowledge for the next recipe you tackle.
A very well thought out, organized book -- and with beautiful pictures too. A very beautiful book from a very multi-talented person!
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4 of 4 people found the following review helpful By Because You Asked on March 2, 2012
Format: Hardcover
I am so pleased with this book. Not only does it have great recipes, but it also takes you on a culinary journey through Southeast Asia. I love the in depth discussions about the ingredients. I am just beginning my adventure with Southeast Asian cooking and I think this book is the perfect guide. I have looked at other books but none of them seemed even half as interesting or complete. Since I received the book yesterday I haven't been able to put it down. Yes, there are a few typos, but I can forgive that. It is self-published and I think that is part of what makes it unique. I feel the author's passion. The biggest challenge with cooking international food is finding the correct ingredients. Now that I have found a local source, and I even have my own Kieffer Lime tree and Thai Basil in the yard, I think I am ready to get serious. If you have always wanted to learn to cook Thai or Vietnamese food, I think this book is a great place to start.
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4 of 4 people found the following review helpful By C. G. Petrilli on December 13, 2010
Format: Hardcover Verified Purchase
I'm not oft one to write reviews, but this book is deserving of every bit of praise others have given it. For me, it shames every other cookbook I've bought/read/perused in the last decade. Brilliant crystal clear writing, context, a bit of travelogue and more than a little textbook (in a good way), it begs the reader to delve into food they'd never considered making themselves. Already, I'm plotting my way through the cookbook, and am impressed with the recipes clarity and flavors.

The one problem? It's made me question buying any other cookbooks.
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