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East Asian
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Culinaria Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia
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Author
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Rosalind Mowe, ed. Gunter Beer, photos.
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Publisher
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h.f.ullmann
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Format
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flexi-binding
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Product Dimensions
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10.2
x
8.8
x
0.9
inches
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ISBN
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9783833148941
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Pages/Publication Date
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319/2008
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Daedalus Item Code
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03061
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This item is not available.
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Description
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From the Western view, Southeast Asian cuisine seems quite simple; centered on a bowl of rice with accompaniments, it is almost ascetic in its purity. But underneath this seeming simplicity lies the subtlety of centuries of culinary refinement, from the time spent on the detail of a dim sum casing to the preparation of the humble soybean. This gorgeously photographed book portrays Southeast Asia through such specialties as noodles, shiitake and other mushrooms, Peking duck, bean sprouts, manioc, yams and sweet potatoes, satay, sambal, and fine teas. Far more than a cookbook, this volume—like others in the Culinaria series—is a lavishly detailed and illustrated reference work for an entire cuisine, written by those who know it best. It delves into the history and tradition of the land, as well as local specialties, ingredients, tips, and cooking techniques—a region-by-region tour with hundreds of recipes and many hundreds of color photographs.
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