Demystifying Southeast Asia s cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universaland the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisineor just looking for a unique, recreational read."
Buy Southeast Asian Flavors book by Robert Danhi from Australia's Online Bookstore, Boomerang Books.
(282mm x 224mm x 28mm)
Mortar & Press
Publisher: Mortar & Press
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Author Biography - Robert Danhi
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 FlavorsAdventures 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 2009Currently Robert is writing his next book Easy Thai Cooking (Tuttle, Nov. 2011) and continues to writefor 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."