Savoring Southeast Asia
By Joyce Jue
Binding: Large Softcover
Type of Cookbook: A “Best Hits” of Southeast Asian cuisine, this book glimpses into the cuisines of Cambodia, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand, and Vietnam. And, I do mean glimpse. While 130 recipes may sound comprehensive, spread over 9 cuisines it’s just enough to give you a taste of each.
Photography: Many breathtaking shots of Asia illustrate this book in addition to the food photography. And, the food photography is mostly top-notch.
Level of Cooking Skills Required: Mostly basic… The real challenge for some might be obtaining specialty ingredients.
Contents: Over 256 pages, 130 recipes and coutless photographs grace almost every page.
Pros: Authenticity and approachabilty are the hallmark. The recipes are relatively easy and explicit. And, the gorgeous food photography jumps off the page, begging you to try and taste. I was motivated to try and recreate a number of the recipes.
The “Best Hits” approach of featuring restaurant favorites of 9 countries make this a go-to book. And, if bookshelf space is limited, this is a priceless addition to your cookbook collection.
Cons: Recipes are listed by type (Small plates and soups, Vegetables and Salads, Rice Noodle and Breads, Main Dishes, and Sweets) instead of ethnicity. And, there is no recipe list by country in the index. So, looking for a particular recipe requires searching through the appropriate section. The index could also be more thorough.
Another issue may be finding specialty ingredients. Even in Atlanta, I might have trouble finding fresh Pandanus leaves (but, I do know that I can find the extract) or prahok (a Cambodian fish sauce). Personally, I enjoy the challenge to seek out these ingredients by exploring every ethnic market in the city or scouring the internet.
This isn’t a comprehensive catalogue of recipes. It is more of a scenic guidebook to Southeast Asia with recipes. Most of the usual suspects are represented and executed astutely. But, some countries get more attention than others.
Favorite Recipes: Cashew Salad, Fried Shrimp with Tamarind, Stuffed Crab Soup with Bamboo Shoots, Festive Golden Rice, Stuffed Gold Purses, and Grilled Fish in Banana Leaf.
Verdict: This is a great cookbook with beautiful photographs and authentic recipes.
