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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore Hardcover – October 1, 2008

4.8 out of 5 stars 33 customer reviews

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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.
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Product Details

  • Hardcover: 400 pages
  • Publisher: Mortar & Press; 1st edition (October 1, 2008)
  • Language: English
  • ISBN-10: 0981633900
  • ISBN-13: 978-0981633909
  • Product Dimensions: 9 x 1 x 11.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #585,724 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Donna Whitehouse on December 25, 2008
Format: 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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Format: 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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Format: Hardcover
I was fortunate in my life to travel to Singapore and taste many of the dishes provided in this book. The sad thing is that for years I wondered how to recreate many of these dishes in my American kitchen with ingredients available to me in the US. The author takes a methodical approach like a culinary school teacher to guide the reader through the steps, being careful to include the KEY nuances that truly identify the dish as "authentic." I am glad to have Southeast Asian Flavors as THE END ALL GO-TO cookbook and reference for recreating authentic Southeast Asian meals at home. I can't express enough how grateful I am that I finally have answers to questions like, "how do you open up and get the meat out of a coconut,. . . how do you pick out a green papaya or mango, . . . is all fish sauce created equal, . . .what identifies Malaysian cuisine as being different from Thai and Vietnamese, . . . etc.?" Great job! Now if the authr could only write a book on how to unravel the cuisines of the Middle East my inquisitive cuilinary mind would be fully content!
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Format: Hardcover
This book is a great reference for all people intetested in any kind of cooking. The photography is fabulous and the "how and why" sidebars are very educational and helpful. Robert takes a technique driven approach to Asian cooking; that is, rather than include lots of recipes (which he does as well), he includes hundreds of technique tips to explain how to cook as opposed to what to cook.

This book is a must for every cookbook shelf.
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Format: 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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Format: Hardcover Verified Purchase
I'm not oft one to write reviews, but this book is deserving of every bit of praise others have given it. For me, it shames every other cookbook I've bought/read/perused in the last decade. Brilliant crystal clear writing, context, a bit of travelogue and more than a little textbook (in a good way), it begs the reader to delve into food they'd never considered making themselves. Already, I'm plotting my way through the cookbook, and am impressed with the recipes clarity and flavors.

The one problem? It's made me question buying any other cookbooks.
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Format: Hardcover
I am so pleased with this book. Not only does it have great recipes, but it also takes you on a culinary journey through Southeast Asia. I love the in depth discussions about the ingredients. I am just beginning my adventure with Southeast Asian cooking and I think this book is the perfect guide. I have looked at other books but none of them seemed even half as interesting or complete. Since I received the book yesterday I haven't been able to put it down. Yes, there are a few typos, but I can forgive that. It is self-published and I think that is part of what makes it unique. I feel the author's passion. The biggest challenge with cooking international food is finding the correct ingredients. Now that I have found a local source, and I even have my own Kieffer Lime tree and Thai Basil in the yard, I think I am ready to get serious. If you have always wanted to learn to cook Thai or Vietnamese food, I think this book is a great place to start.
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Format: Hardcover Verified Purchase
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. I just got the book for a few days, but so far the recipes that I cooked from turned out good. Worth the high price for the book. I enjoyed his writing style. Just about to order his Thai "Easy Cooking book". Happy cooking!
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