In this vibrant, full-color cookbook, acclaimed chef Vatcharin Bhumichitr has collected 120 recipes from Thailand, Vietnam, Malaysia, Singapore, Burma, Cambodia, and Laos. In addition to its authentic, and appealing recipes, the book provides a solid introduction to the culinary traditions and techniques of each country covered. 110 photos, 90 in color.
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Book Description
Editorial Reviews
Amazon.com Review
Chef Vatcharin "Vatch" Bhumichitr has been on the road. His book, Vatch's Southeast Asian Cookbook, is a tour through not only his native Thailand, but also Vietnam, Malaysia, Singapore, Burma, Cambodia, and Laos. The result is a solid introduction to the culinary traditions of Southeast Asia. He set out in 1994 to travel through the region on a cook's tour of food and discovery. Much of his travels are related in the accompanying essays in each chapter, and provide unique insight to the cultural and social and geographic forces that shape the region's different cuisines. For Vatch, food is the soul of the country and a way of understanding one of the most diverse areas in the world. While you may be able to get beef noodle soup in Malaysia and Laos, they only share a few common ingredients. The differences in the recipes, like those between the countries, are striking.
Realizing that western chefs are often intimidated by Asian ingredients and processes, Vatch gently guides the reader through his own journey, and in the process, demystifies much about Southeast Asia culture. He begins simply, with the practical aspects of cooking. The opening chapter is divided into sections on equipment, techniques, and ingredients, and is an essential primer for anyone who has experienced the terror of unfamiliarity while shopping in an Asian food market. The rest of the essays and accompanying recipes are divided by country, and include spectacular photography. The final section of the book outlines all the dishes, and lists the do's and don'ts of composing meals. There is also a complete list of vegetarian dishes and ones that can easily be altered. Vatch's acute eye for detail and his cook's sensibility will appeal to the armchair traveler or budding Asian chef alike. --Mark O. Howerton
Review
"A sure-fire stimulant for the brain's cooking synapses--the ones that link the eyes, the taste buds, and the stir-frying muscles of the arm....When summer comes, Laotian iced green melon in coconut milk will be on my table." --Florence Fabricant, The New York Times
--This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
5.0 out of 5 stars
Vatch's rules,
By Kathryn Scott (Belgium) - See all my reviews
This review is from: Vatch's Southeast Asian Cookbook (Hardcover)
I lived in Bangkok for 3 years and have tried every Thai cookbook in print--this is the BEST. Easy easy easy and authentic, with beautiful illustrations and descriptions of food from Thailand, Burma, Vietnam, Laos, and Cambodia, this makes a great gift. You will use this cookbook all the time.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
Simply Wonderful,
By Deborah00 (FL United States) - See all my reviews
This review is from: Vatch's Southeast Asian Cookbook (Hardcover)
I just love this book. I stumbled on to it while browsing the library shelf and knew I had to own it. The recipes are great, the pictures are beautiful, and the book is well laid out by country. I've been to SE Asia, and now every time I prepare a meal from this book, I look at the pictures while cooking, and enjoy the wonderful memories of Cambodia, Vietnam, Thailand, where I first sampled many of the dishes. This book would make a perfect gift for someone who has traveled SE Asia and loves the food. It was my gift to me.
5.0 out of 5 stars
Good, authentic & easy Thai, Lao, Vietnamese, Burmese...,
By LMarie (Motown, USA) - See all my reviews
This review is from: Vatch's Southeast Asian Cookbook (Paperback)
What a terrific cookbook! Vatch provides fantastic recipes, great information about equipment and techniques, and menu ideas. He includes key recipes from Thailand, Laos, Cambodia, Vietnam, Burma, Malaysia and Singapore. He includes pictures from each country, insight into the way of life, and outlines how the food differs from one country to another.
There are also terrific pictures of many of the dishes. I especially like his "Making a Meal" section, which helps a chef plan a pan-Asian feast or a one-dish dinner. I really recommend this cookbook to anyone who is interested in cooking authentic meals from several countries of southeast Asia.
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Inside This Book
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First Sentence:
Every Friday evening, the domestic terminal at Bangkok's Don Muang Airport is the setting for a frantic spectacle, as hordes of Bangkokians, often entire families, hurry to catch flights our to their weekend homes - up in the northern mountains, down on the southern beaches, anywhere away from the eye-stinging, lung-clogging pollution of Southeast Asia's fastest-growing metropolitan nightmare. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
finely chopped fresh turmeric, tik marij, small red shallots, large dried red chillies, deep trying pan, teaspoon finely chopped ginger, crispy shallots, chilli crab, fresh red chillies, teaspoon shrimp paste, tamarind water, deep frying pan, add the fish sauce, green chillies, tablespoon fish sauce, fry the garlic, flour noodles, small shallots, light soy sauce, tablespoons fish sauce, add the coconut milk Key Phrases - Capitalized Phrases (CAPs): (learn more)
Southeast Asia, Phnom Penh, Luang Prabang, Tik Prahok, Chiang Mai, Daw Kin Ma Lay, Phia Sing, Angkor Wat, Burmese Hot Sauce, Chiang Rai, Fried Beef, Pickled Fish Dip, Bamboo Shoots Stir-fried, Cambodian Pepper Dip, Chicken Satay, Siam Reap, South China Sea, Yod Chai, Cho Han, Hua Hin, Laap Ngua, Seik-Tha Hin, South America New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Every Friday evening, the domestic terminal at Bangkok's Don Muang Airport is the setting for a frantic spectacle, as hordes of Bangkokians, often entire families, hurry to catch flights our to their weekend homes - up in the northern mountains, down on the southern beaches, anywhere away from the eye-stinging, lung-clogging pollution of Southeast Asia's fastest-growing metropolitan nightmare. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
finely chopped fresh turmeric, tik marij, small red shallots, large dried red chillies, deep trying pan, teaspoon finely chopped ginger, crispy shallots, chilli crab, fresh red chillies, teaspoon shrimp paste, tamarind water, deep frying pan, add the fish sauce, green chillies, tablespoon fish sauce, fry the garlic, flour noodles, small shallots, light soy sauce, tablespoons fish sauce, add the coconut milk Key Phrases - Capitalized Phrases (CAPs): (learn more)
Southeast Asia, Phnom Penh, Luang Prabang, Tik Prahok, Chiang Mai, Daw Kin Ma Lay, Phia Sing, Angkor Wat, Burmese Hot Sauce, Chiang Rai, Fried Beef, Pickled Fish Dip, Bamboo Shoots Stir-fried, Cambodian Pepper Dip, Chicken Satay, Siam Reap, South China Sea, Yod Chai, Cho Han, Hua Hin, Laap Ngua, Seik-Tha Hin, South America New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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- The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer in Back Matter
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