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Culinaria Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia (Cooking) Paperback – November 15, 2008
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The book is full of fantastic photos--a signature of the culinaria series.
However, the book overemphasize Singaporean cuisine, most likely due to the author being a Singaporean. To make things worse, the Chinese cuisine is overly represented (~70%) in the Singapore section. As someone having stayed in Singapore and surrounding region for quite some time, I can assure you that Singaporean cuisine has more Malay and Indian influence than the book has conveyed. Some regional cuisine is also missing. For example, Laksa--a dish uniquely Singaporean/Malaysian that is on the list of 50 most delicious food in the world by CNN travel--is completely missing in the book. The regional varieties of Indonesian cuisine is not covered in detail in the book either.
I don't think it is meant as a recipe book (in a traditional sense), more like an introduction of the food in these regions but there are recipes and general how-to's, along with the pictures of the spices and the end result. There are a few typos in the spellings or names of some of the food but in general, it is pretty accurate. The book is a delight to look at and read (not boring at all). I would highly recommend it for people who wants to get an intimate peek into these south east asian countries and their cuisines.