- 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 (35 customer reviews)
- Amazon Best Sellers Rank: #426,901 in Books (See Top 100 in Books)
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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore Hardcover – October 1, 2008
Frequently Bought Together
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
Top Customer Reviews
This book is a must for every cookbook shelf.
The one problem? It's made me question buying any other cookbooks.
A very well thought out, organized book -- and with beautiful pictures too. A very beautiful book from a very multi-talented person!
Most Recent Customer Reviews
While I did appreciate the story and the fine explaination of processes and ingredients it was a story rather than a cookbook. Read morePublished 1 month ago by TamiP
A comprehensive book about culture and food. Best ethnic cuisine books are like this one, where everything is explained. Read morePublished 1 month ago by Jorge V.
I was looking for information on smoking foods using tea, rice, sugar, and other flavors you might want to add. I did not find this in this book. Read morePublished 7 months ago by N. Bruce
My cousin made the best Roti Canai I tasted, not from a store but from a book and this is the book! No question, I bought it straight away. You will not be disappointed. Read morePublished 8 months ago by Natalie Ler-Davies
This is a wonderful book full of recipes that sound easy, and look delicious. I can't wait to get started.Published 9 months ago by Elizabeth Jackson
Coming from Malaysia, I know exactly what this food is supposed to taste like and
Robert Danhi has really done a good job explaining the use of ingredients and flavor... Read more
My son-in-law is an excellent cook and he thinks the book is great! Good recipes and fun extra information also.Published on February 4, 2014 by Dee
The recipes may be good... I never made them. Too much of a story for what I wanted from an Asian cookbook.Published on January 4, 2014 by Janice Niver