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A book about the culinary traditions, spices and special cookery techniques of Indonesia and Thailand. ... Read more

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Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: There are currently 30 recognised species (see text) The durian (pronounced ) is the fruit of several tree species belonging to the genus Durio and the Malvaceae family (although some taxonomists place Durio in a distinct family, Durionaceae). Widely known and revered in southeast Asia as the "king of fruits", the durian is distinctive for its large size, unique odor, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. The edible flesh emits a distinctive odor, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. The smell evokes reactions from deep appreciation to intense disgust. The odor has led to the fruit's banishment from certain hotels and public transportation in southeast Asia. The durian, native to Brunei, Indonesia and Malaysia, has been known to the Western world for about 600 years. The 19th-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked. There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many con... More: http://booksllc.net/?id=17917891 ... Read more

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This book is the outcomer of a joint effort by the International Rice Research Institute and Suhay, the international women's organization of Los Banos that supports charitable projects related to feed, medical care, shelter, and education for the downtrodden. This book contains rice recipes from all over the world. ... Read more

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Learn how to make peanut fritters, nasi goreng, and chicken satay. Why not try some unusual Indonesian recipes, like vegetables gado-gado, Sumatran-style lamb chops, or even delicious coconut pancakes? Find all these recipes and much more in A World of Rec

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This is a stunning collection of recipes that capture the essence of the cuisine, from much-loved classics such as Indonesian Deep-fried Spring Rolls and Festive Yellow Rice to more unusual dishes including Tamarind Pickled Beef and Spicy Trip Soup with Lemon Grass and Lime. It provides an informative introduction that explores the rich history, diverse culture, ingredients and cooking techniques of the Indonesian people. Each recipe is accompanied by a beautiful picture of the finished dish, as well as step-by-step instructions to ensure perfect results are achieved every time. Complete nutritional information is provided for every recipe to help you plan a healthy and balanced menu, with cook's tips and variations to encourage experimentation Indonesia is an extraordinary place made up of thousands of islands. Across the five main islands that are inhabitable, there is a distinct cuisine that reflects the vast ethnicity of the people that live there. This book begins with a fascinating introduction, which is followed by a useful guide to ingredients ranging from rice and noodles to fish and spices.This book then features over 70 authentic recipes that capture the essence of Indonesian cooking, such as Catfish with a Spicy Coconut Sauce and Unripe Papaya Soup. There are also delicious sweet snacks and drinks to try, such as Sticky Coconut Crepes and Avocado Juice. Every recipe is accompanied by step-by-step photographs, a mouthwatering image of the finished dish, and full nutritional information to help with any dietary needs. This inspiring book is the ideal introduction to the fabulous cuisine of Indonesia. ... Read more

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Indonesian cookbook in Dutch. Illustrated with color photographs. ... Read more

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A second edition of a title in the PENGUIN COOKERY LIBRARY series on South East Asian food which includes a range of dishes both classic and modern from Thailand, Indonesia, Malaysia, Singapore, Laos, Cambodia and Vietnam. Previously published in Australia. ... Read more

Customer Reviews (3)

Authenic Tastes -Excellent book
I have the 1970 paperback version of this book purchased in 71 in Malaysia.The notes, comments and writing style are excellent.The results from these recipes taste exactly like what I ate in Indonesia, Malaysia and Thailand.I especially prize it for the Malay and Sumatran recipes.The "Malaysian" cookbooks I have found in the U.S. are mostly Straights Chinese recipes with very few dishes a Malay would cook -at least back in 70-73.All the recipes are from scratch so may take a bit of time to prepare.This is not a book for you if you tend towards 30 minutes or under meals.

Terrific book
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.

For Serious Asian Food Lovers
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 easilypassed 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. ... Read more

Product Description
A Book for the Adventurous at Heart...and Stomach:

Are you culinarily curious - a fan of exotic food shows from Anthony Bourdain to Man vs. Food?

Are you bored with standard takeout staples - wondering if there's something more to life than Americanized Lo Mein, or the California rolls served at the grocery counter?

Ever gaze in the windows of a Chinatown store, wondering what exactly the jars and bottles contained - eager to try, but wishing there were a guidebook to help with the translation?

Welcome to that book.

Written for fans of exotic food and flavor, From Brunei and Beyond brings readers on a tour through east and southeast Asia, blazing a culinary path through countries as diverse as Japan, Malaysia and Macau. Written as a primer for Westerners, each chapter offers a summary of the country, explaining essential vocabulary and describing common meals, desserts, and drinks for each culture. For those seeking even more information, helpful appendices include listings of Asian Fruits, Nuts and Seasonings, Noodles and more.

Designed to be read either straight through, or with a focus on the countries of your choice, From Brunei is your key to a world of new and exotic flavors.

So dig in - because life is too short to eat familiar food!
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