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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
 
 
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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore [Hardcover]

Robert Danhi (Author), Jay Weinstein (Editor), Martin Yan (Foreword)
4.8 out of 5 stars  See all reviews (18 customer reviews)

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Book Description

October 1, 2008

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.


Frequently Bought Together

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 + Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Price For All Three: $84.23

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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.

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 (18 customer reviews)
  • Amazon Best Sellers Rank: #221,136 in Books (See Top 100 in Books)

More About the Author

Award Winning Author, James Beard Nominated Chef and Southeast Asian Specialist

Robert Danhi's professional culinary career ignited nearly 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 cooking.

In 1993, Robert started offering cooking classes at locations throughout Southern California. By 1995, Robert was the manager of the Bristol Farms Cooking School and then quickly moved into the position as 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 and taught coursework on everything from Cooking Principals, Nutritional Cooking and the Cuisines of Asia to the Physiology of Taste. 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.

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.

In the summer of 2011 Robert introduces Easy Asian Bites. These are hand crafted, freshly prepared snacks for anytime, ready meals for the office and other Asian foods that you can share with your family and friends at home. Currently available at Whole Foods Markets in the Southern California region. www.easyasianbites.com
When Robert is not busy in the kitchen experimenting with new recipes, consulting or teaching, he can be found traveling throughout the globe, 25 countries and counting, looking to enrich his culinary repertoire , riding his bike along the Pacific Coast, surfing, listening to music or spending time with his wife, Esther.

 

Customer Reviews

18 Reviews
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Average Customer Review
4.8 out of 5 stars (18 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

10 of 10 people found the following review helpful:
5.0 out of 5 stars First Rate, December 25, 2008
This review is from: Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore (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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5 of 5 people found the following review helpful:
5.0 out of 5 stars S.Magana, May 19, 2009
This review is from: Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore (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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5 of 5 people found the following review helpful:
5.0 out of 5 stars Just Beautiful, December 22, 2008
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This review is from: Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore (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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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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