Tropical Asian Cooking: Exotic Flavors from Equatorial Asia
Editorial Reviews
Book Description
This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional--reflecting the fascinating blend of peoples and
cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients.
This modern, fresh approach to Asian cooking is in demand around the world today--honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion-from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home.
Competiton:
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, 1-5796-5114-3, Artisan, September 2000, Hardcover, 346 pp., $45.00
Savoring Southeast Asia by Joyce Jue, 0-7370-2043-1, Time Life, November 2000, Hardcover, 256 pp., $39.95
Vatch's Southeast Asian Cookbook, 0-3121-8274-0, St. Martins Press (Trade), 1st US edition December 1997, Hardcover, 192 pages $26.95
Tropical Asian Cooking: Exotic Flavors from Equatorial Asia,Wendy Hutton,Masano Kawana,Tuttle Publishing,0794600069,Cookery, Asian,Cookery, Tropical,Cooking,Cooking / Wine,Regional & Ethnic - Asian,ASIA,National & regional cuisine
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