Bookshelf Spotlight: Food and Southeast Asia

Featured Books

* Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia
* Authentic Recipes from the Philippines (Authentic Recipes Series)
* The Food of Singapore
* Thai Food & Cooking: A fiery and exotic cuisine: The traditions, techniques, ingredients and 180 recipes
* The Food of Malaysia

Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia


by Joannes Riviere et. al.
Tuttle Publishing, 2008

New cookbooks on Asian cuisines are much easier to find now than in years past. However, it’s still nearly impossible to find a useful cookbook that focuses on the foods of Cambodia. Now, for the first time Cambodian Cooking brings a previously untapped culinary tradition to the table for everyone to enjoy.

Influenced over the years by a wide variety of cooking styles, the food of Cambodia presents a particularly broad range of flavors to surprise the palate and stimulate the taste buds. Salty and sweet, downright bitter and sour go hand in hand or are blended subtly, sometimes within a single dish, to create a deliciously harmonious and original result. The recipes included feature favorites such as Curry Fish Cakes, ConsommT with Caramelized Beef and Star Anise, Stir-fried Chicken with Chilies and Cashews and Banana Sesame Fritters. Also included is an ingredients section that includes the Cambodian names as well as the Vietnamese or Thai names of the ingredients whenever necessary for ease of shopping.

Take a chance and try a whole new cooking experience with Cambodian Cooking!

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Authentic Recipes from the Philippines (Authentic Recipes Series)


by Reynaldo G. Alejandro and Luca Invernizzi Tettoni
Tuttle Publishing, 2004

Filipino food, influenced by over 300 years of Chinese, Hispanic and American culinary techniques, is one of the most vibrant and intriguing cuisines in Asia. A tantalizing concoction of textures, flavors and colors, these popular Filipino recipes range from national dishes such as adobo, to the spicy dishes of the Bicol region.

Genuine native artwork and a detailed description of life in the Philippines distinguish this title from other ethnic cookbooks. With all of the dishes and ingredients vividly photographed, you’ll know just what to expect when preparing these exotic delicacies.

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Food of Singapore


by Djoko Wibisono, David Wong and Luca Invernizzi Tettoni
Tuttle Publishing, 2012

This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab, Popiah, Rojak, Hokkien Fried Noodles, and Murtabek and innovative, new dishes such as Tea-smoked Seabass and Stingray in Banana Leaf. A detailed introduction to Singapore’s dynamic cultural and culinary traditions, a glossary of local ingredients, and rich full-color photographs of each recipe make The Food of Singapore a delicious new addition to this highly-praised series.

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Thai Food & Cooking: A fiery and exotic cuisine: The traditions, techniques, ingredients and 180 recipes


by Judy Bastyra and Becky Johnson
Anness Publishing, 2012

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The Food of Malaysia


by Wendy Hutton and Luca Invernizzi Tettoni
Tuttle Publishing, 2000

The remarkable diversity of Malaysia and its exciting cuisines is brought to life in this unique collection, providing an in-depth look at the melding and fusion of Asian cultures from the regions top chefs and restaurants. Learn to prepare such delectable dishes like Salted Fish and Pineapple Curry, Black Pepper Crab, Eggplant with Basil, Spicy Barbecued Chicken, and Pickled Papaya, among others.

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