Southeast Asia's Best Recipes: From Bangkok to Bali [Southeast Asian Cookbook, 121 Recipes]

Southeast Asia's Best Recipes: From Bangkok to Bali [Southeast Asian Cookbook, 121 Recipes]
Wendy Hutton (Author), Masano Kawana (Photographer), Charmaine Solomon (Foreword)

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Indonesian Street Food Secrets: A Culinary Travel Odyssey

Indonesian Street Food Secrets: A Culinary Travel Odyssey
Keith Ruskin Miller (Author)
(13)

27 Used! | New! from $12.94 (as of 02/03/2015 11:49 PST)

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Under the Golden Pagoda: The Best of Burmese Cooking

Under the Golden Pagoda: The Best of Burmese Cooking
Aung Aung Taik (Author)
(7)

37 Used! | New! from $8.88 (as of 01/06/2015 16:12 PST)

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Williams-Sonoma: Savoring Southeast Asia

Williams-Sonoma: Savoring Southeast Asia
Joyce Jue (Author)

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Food of Burma: Authentic Recipes from the Land of the Golden Pagodas (Periplus World Food Series)

Food of Burma: Authentic Recipes from the Land of the Golden Pagodas (Periplus World Food Series)
Claudia Saw Lwin (Author)
(7)

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The Food of Myanmar

The Food of Myanmar
Claudia Saw Lwin Robert (Author), Win Pe (Author), Wendy Hutton (Author)

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Myanmar, or Burma as it was formerly known, is a land with an intriguingly different and relatively undiscovered cuisine. Full of delicious and healthful dishes—some hauntingly similar to ones in the neighboring countries of China, India and Thailand, others dramatically different—the classic cooking of Myanmar is not difficult to prepare at home.

The Food of Myanmar is a unique cookbook that presents over 60 recipes encompassing the complete range of traditional Burmese dishes. Discover a distinctive cuisine that draws inspiration from neighboring traditions while remaining true to its Burmese roots. Learn to create such national favorites as:

• Rice Noodles in Fish Soup
• Tangy Kaffir Lime Salad
• Hearty Pork Balls Cooked in Sweet Soya Bean Sauce
• Sesame-topped Semolina Cake with Coconut
• Floating Rice Dumplings

• Rank: #933478 in Books
• Published on: 2014-02-04
• Released on: 2014-02-04
• Original language: English
• Number of items: 1
• Dimensions: .0" h x .0" w x .0" l, .0 pounds
• Binding: Paperback
• 120 pages

Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Kari Cornell (Author), Merry Anwar (Author)
(2)

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Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

• Rank: #162614 in Books
• Published on: 2004-01-01
• Original language: English
• Number of items: 1
• Dimensions: 9.09" h x 7.28" w x .43" l, .77 pounds
• Binding: Library Binding
• 72 pages

Noodles Essential Kitchen Series

Noodles Essential Kitchen Series
Vicki Liley (Author)
(1)

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Including simple recipes, this stylish book contains a wealth of information on ingredients and cooking techniques, and instructions on how to prepare every kind of noodle for every course of the meal. 60 color photos.

• Rank: #152835 in Books
• Published on: 1999-03-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 112 pages

Burma: Rivers of Flavor

Burma: Rivers of Flavor
Naomi Duguid (Author)
(52)

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Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.

Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.

Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.

Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.

Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.

Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.

The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

• Rank: #17944 in Books
• Published on: 2012-09-25
• Original language: English
• Number of items: 1
• Dimensions: 9.76" h x 7.48" w x 1.57" l, 2.95 pounds
• Binding: Hardcover
• 384 pages

The Book of Malaysian Cooking

The Book of Malaysian Cooking
Hilaire Walden (Author)
(2)

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THE BOOK OF MALAYSIAN COOKING brings you authentic ways of preparing seafood, chicken, rice, noodles, and tropical fruit, flavored with the abundant spices of Southeast Asia. With more than 80 step-by-step recipes photographed in full color, you can recreate the magic of this delicious tropical cuisine.

• Rank: #81349 in Books
• Published on: 1998-08-01
• Released on: 1998-08-01
• Original language: English
• Binding: Mass Market Paperback
• 96 pages

The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant

The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant
Longteine de Monteiro (Author), Katherine Neustadt (Author)
(18)

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Written by the chef-owner of Boston's renowned The Elephant Walk, which has been praised for its unique cuisine by such publications as Esquire, the New York Times, USA Today, and Travel & Leisure, The Elephant Walk Cookbook is a fascinating introduction to the lively and sophisticated flavors of Cambodia. In addition to showcasing Cambodia's foods, this cookbook tells the inspiring story of Longteine De Monteiro. The wife of a diplomat who was forced into exile after Pol Pot invaded Cambodia, De Monteiro escaped to France, where she established what may have been the first Cambodian restaurant in the Western world. She then moved to the United States and opened The Elephant Walk. Less salty than Vietnamese food, less sweet than Thai, and subtler than both, Cambodian dishes feature a rich interweaving of cultural influences and fresh, light flavors. Some of the recipes in the book, like Catfish with Coconut Milk and Red Chilies, were created in the kitchens of Cambodian aristocrats, while others, like Stuffed Cabbage with Lemongrass, have simpler origins.

• Rank: #849953 in Books
• Published on: 1998-11-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 362 pages

Williams-Sonoma Savoring Southeast Asia

Williams-Sonoma Savoring Southeast Asia
Joyce Jue (Author)
(4)

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It's a world of emerald rice paddies and street-corner noodle stands, ancient temples and crowded marketplaces. Part cookbook, part travelogue, Savoring Southeast Asia transports readers to the unique tropical kitchens of Thailand, Vietnam, Indonesia, Malaysia, Singapore, Philippines, Cambodia, Laos, and Myanmar(Burma). In nearly 130 authentic recipes, a delightful narrative ribboned with personal anecdote, and stunning photographs and watercolors, this wonderful volume in the Savoring series celebrates the rich culinary past and present of one of the world's most unforgettable regions.

• Rank: #122535 in Books
• Published on: 2002-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

Cooking the Indonesian Way: Includes Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Cooking the Indonesian Way: Includes Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Kari A. Cornell (Author), Merry Anwar (Author)
(1)

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• Rank: #480227 in Books
• Published on: 2004-01
• Original language: English
• Number of items: 1
• Dimensions: 8.90" h x .24" w x 7.56" l, .75 pounds
• Binding: Library Binding
• 72 pages

Under the Golden Pagoda: The Best of Burmese Cooking

Under the Golden Pagoda: The Best of Burmese Cooking
Aung Aung Taik (Author)
(4)

32 Used! | New! from $6.00 (as of 02/19/2013 07:02 PST)

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The author introduces a fascinating, little-known Southeast Asian cuisine to the Western kitchen. With clear instructions, a glossary of ingredients, and a wealth of serving tips, Under the Golden Pagoda offers a comprehensive look at a unique and flavorful culinary tradition. Illustrated.

• Rank: #78981 in Books
• Published on: 1993-02-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

Burma: Rivers of Flavor

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Burma: Rivers of Flavor
by Naomi Duguid
(32)

New!: $35.00 $19.44 (as of 01/20/2013 21:29 PST)
56 Used! | New! from $19.43 (as of 01/20/2013 21:29 PST)

Pacific Rim

Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.

Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.

Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.

Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.

Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.

Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.

The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

• Rank: #3041 in Books
• Published on: 2012-09-25
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 1.61" w x 7.48" l, 2.95 pounds
• Binding: Hardcover
• 384 pages