THE SOUTHEAST ASIA COOKBOOK by Ruth Law

THE SOUTHEAST ASIA COOKBOOK

By
Email this review

KIRKUS REVIEW

Law, an Illinois teacher of Asian cooking and leader of food tours to Asian spots, offers a sampling of special-occasion and upscale dishes, many of which she has sampled in the restaurants of Thailand, Singapore, Malaysia, Indonesia, the Philippines, and Vietnam. Arranged here by country--and excluding stuff like eels and lungs that might put off a squeamish American--the dishes still carry an exotic aura. They're spicy and complex in taste; and coconut milk, nam pla (fish sauce), shrimp paste, lemon grass, and galangal are common ingredients. Though cookbooks are available here for most of these cuisines, this compilation could make for interesting dipping.

Pub Date: Aug. 31st, 1990
Publisher: Donald Fine