The Cuisines of Southeast Asia: A Culinary Journey Through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines

Book Description
Describes how the history, geography, traditions and religions of this region have had an influence on this exciting and delicious food. Uncomplicated to prepare, the cuisine is light yet satisfies the appetite and palate while concurring with recent criteria for a nutritious and healthy diet. Features 70 recipes.

The publisher, John Wiley & Sons
Describes how the history, geography, traditions and religions of this region have had an influence on this exciting and delicious food. Uncomplicated to prepare, the cuisine is light yet satisfies the appetite and palate while concurring with recent criteria for a nutritious and healthy diet. Features 70 recipes.


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In Cuisines of Southeast Asia, noted food expert Gwenda L. Hyman introduces cooks and gourmands to some of the most creative and healthful cooking in the world: the cuisines of Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia and the Philippines. With a healthy foundation of rice, noodles, and a minimum of meat cooked with little oil in a wok, these cuisines eschew butter, cream, and egg yolks to infuse their dishes with the exotic flavors of ginger, chilies, tamarind, lemon grass, and much more. By including information on food preparation, seasoning pastes, and local ingredients as well as the history of the dishes within each culture, Cuisines of Southeast Asia explores not only the richness and variety of these foods, but also the fascinating qualities that make them both unique and healthy. Cuisines of Southeast Asia includes recipes for the most representative dishes of each country, shows how history, geography, and religion shaped the culinary arts in each country and describes the nuances and subtle seasonings that give the cooking of each nation its own special character.


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