Customer Reviews

Southeast Asian Specialties (Culinaria)

5 star:		(5)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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.

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!

This book is one of the best south-east asian cookbooks I've ever seen. There are plenty of pictures to show you what each dish should look like and there is an index of all the different ingredients you will have to find. The directions are easy to follow and the recipes that I've tried are wonderful. Just like being back in Malaysia. Even my mother has bought the book and she's Malaysian and a great cook! This book is also just a great book to learn about the different culture in south-east asia, but turning the pages will make your mouth water. Great recipes like penang laksa, assam chicken and rojak will make any meal authentic and delicious.

As with other books in the Culinaria series, this one covers lots of ground relating to preparing and serving the food of Southeast Asia, divided into sections for Singapore, Malaysia, and Indonesia.

Culinaria contains recipes, but it's more than a cookbook. Culinaria is a lesson in the geography, topography, climate, history and art of the cultures they are covering. For example, did you know that Dim Sum originated when the Dowager Empress Tzu Hsi became bored with her food and the kitchen staff were challenged to keep her interested and amused? (They certainly outdid themselves on that task!) Well, there is an explanation of who the Dowager Empress was - mother to the only heir, defacto ruler of China for 39 years (into the 20th Century) when her own son died without an heir; renown for her beauty, charm and manners. This is followed by two glorious pages of pictures and explanations of various Dim Sum dishes.

Lots of space here is devoted to teas. Tea is important in almost every aspect of life, so it's important to know what to look for when selecting a tea. Did you know that in Asia there are tea tastings similar to wine tastings in the West? There is also information about tea ceremonies. You may have noticed that many Asians pour hot water over the outside of the teapot when they are making tea. The reason? The teapots are unglazed...by the time the water dries, the tea inside is brewed to perfection.

Plenty of space is devoted to herbal cures and medicines, how they are gathered and prepared. The uses of soups as medicines - or perhaps how medicines (for example, seahorses) are turned into soups. There is plenty of information about noodles, wines, seafood, Asian cooking utensils and methods.

The only complaint I have about this volume in the series is that it attempts to cover more material (multiple countries) in fewer pages than some of the other books.

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!

Looks small and lost next to my other Culinaria cookbooks. Format is as important as content.

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.

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.