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
Coming from Malaysia, I know exactly what this food is supposed to taste like and
Robert Danhi has really done a good job explaining the use of ingredients and flavor... Read more
My son-in-law is an excellent cook and he thinks the book is great! Good recipes and fun extra information also.Published 8 months ago by Dee
The recipes may be good... I never made them. Too much of a story for what I wanted from an Asian cookbook.Published 9 months ago by Janice Niver
This book is like a teaching book about the foods and ingredients and that's a plus for anyone new to asian cooking.
I highly recommend it.
I lived in Hong Kong for four years and traveled around Asia quite a bit. I'm also a foodie but never found recipes that made my dishes taste like the real thing. Read morePublished 13 months ago by JA33132
I find myself referring to this cookbook often when I want to 'research' Vietnamese recipes. I love that it has explanations of the whys and hows also, not just a clearly written... Read morePublished on October 19, 2012 by Alice Hughes
I enjoy cooking and reading the stories from this book. I'm vietnamese so many of the vietnamese recipes in the book is very similiar to the ones that I cooked from. Read morePublished on September 2, 2012 by Suzanne Tran
Quite possibly the most exciting book on Southeast Asian Cuisine I have ever read. The "how and why" are little diamonds throughout the entire book. Read morePublished on April 12, 2012 by Brian Jones
It is the best written cook book I have ever seen. Regardless of the type of culinary specialty, all chefs, writers, photographers, and publishers should pick it up and use it as a... Read morePublished on March 25, 2012 by ChefDanW