South East Asian Food: Indonesia, Malaysia and Thailand

I'd agree with John Markwell's review. This is a wonderful book, and a really useful reference to any cook who seriously wants to recreate S-E Asian food. As the world gets smaller, it becomes far easier to get the essential ingredients for authentic recipes - curry leaves, tamarind, etc. Well worth your dollar.

I have been using an earlier edition of this book for so long now that it is 'dog eared' and in need of replacement. Fortunately, it is still going strong, and why not. It is a terrific source of concise, reliable, and authentic recipes.I have lived, worked, and travelled in Asia for many years since first using the book, and my appreciation of it has not diminished in the slightest. In my mind it has easily passed the test of time and is a mini classic. However, this book is not for everyone. You must appreciate Asian food and understand the rewards of creating dishes more or less from scratch and using good ingredients. It also helps if you have some experience with Asian food preparation under your belt. Presentation is largely up to your imagination but once you are comfortable with this, all the essential information for producing a variety of delicious meals is there.Overall, highly recommended.