Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen. The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate. Learn about the history behind the dishes, their cultural significance, and how to prepare them. Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product. Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.

Culinaria Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia (Cooking)

Cookbooks, Food & Wine

Rosalind Mowe

Regional & International

Ullmann

Südostasien

"Southeast Asian Specialties" starts with a map, a proverb ("other fields, other insects; other seas, other fish"), and a photo of whole, bronzed, barbecued chickens suspended in a shop window. The image is so vivid you can taste the salty crackle of their crisp, lacquered skin. From here, this encyclopedic book, crammed with information, unforgettable photos, and more than 200 recipes, takes you on a vivid journey through Singapore, Malaysia, and Indonesia. The chapter on each of these places opens with a brief overview of the local culture and history. This is followed by a procession of spreads, each devoted to a single subject. Cumulatively, this provides a comprehensive experience of the area's rich culinary life.Since the Chinese are a major influence throughout Southeast Asia, you learn about the health-promoting principles of balance and about ingredients with medicinal benefits that are commonly used in home cooking. The "Dim Sum" section, like many others in the book, shows a dozen or more dishes, with captions providing detailed information. Often names are given in both Mandarin and Cantonese, and the Latin name is provided for anything that grows, from water spinach to various mushrooms. To deepen your understanding of local ingredients, you see how fresh beans become bean sprouts, how tofu and tempeh, indigenous to Indonesia, are made, and how shiitake mushrooms are grown. Equipment is described, with such details as how to season a new earthenware cooking pot.

Culinaria: South-East Asian Specialties - Flexi

Konemann

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Books by Rosalind Mowe