Green Mangoes and Lemon Grass: Southeast Asia’s Best Recipes from Bangkok to Bali, by Wendy Hutton, Photograps by Masano Kawana
From roadside dishes to fine dining cuisine, Green Mangoes and Lemon Grass takes you on a lip-smacking culinary tour of Southeast Asia’s most scrumptious food – from Singapore’s fascinating cosmopolitan offerings to Thailand’s sinfully spicy dishes and Vietnam’s refreshingly healthful recipes.
Featuring expertly written text and recipes from the diva of Asian cuisine, Wendy Hutton, this book explores the glorious splendor of Southeast Asia’s rich and varied cooking, presented here with tantalizing photos – full-page bleeds, soft-focus, ingeniously cropped - by award-winning photographer Masano Kawana.
With her adventurous attitude to food, Wendy Hutton is one of the too few Western food writers on Asian food who knows her subject inside out. Wendy was half the editing team who worked on Complete Asian Cookbook and her definitive Singapore Food is one of only two cookbooks on the subject. The woman takes the trouble to research painstakingly, and then conveys her knowledge, vast experience and enthusiasm for Southeast Asia food with recipes that really work.
I mean, how can one possibly resist trying Piquant Fish Soup with Pineapple & Bean Sprouts, Singapore Chili Crab and Penang Nonya Hot Sour Noodle Soup, and Roasted Duck & Vegetables on Crispy Noodles?
In her recipes, the use of spices that abound in the region is well-balanced. It used to be frustrating in the West to track down the elusive spices called for in the book, but increasingly a much wider range of ingredients is becoming readily available in Asias food markets in Europe, Australia and the USA.
This easy to follow book will open the door to scores of exciting hot, sweet, sour, salty, spicy and sometimes bitter flavors which make the food of Southeast Asia such a palate-awakening experience. In the backmatter is an illustrated alphabetical listing, with thorough and well-written descriptions, of all the essential Southeast Asia food ingredients.
Penned with clarity and precision, the recipes will help you whip up an Asian festival of food in your very own kitchen. Even for those whose culinary aspirations are limited, it’s inspiring to read about cooking styles that rank among the greatest on earth.
Green Mangoes and Lemon Grass: Southeast Asia’s Best Recipes from Bangkok by Wendy Hutton, foreword by Charmaine Solomon, photos by Masano Kawana, styling by Chrstina Ong and Magdalene Ong. Periplus Editions, 223 pages, ISBN 0-7946-0230-4.
Available for Rp250,000 at Periplus Bookshops in the Bali Galleria and in the Matahari in Kuta, Warung Made in Seminyak, Ngurah Rai Airport (both international and domestic terminals), in Gramedia Bookstores, and in Ary’s, Ganesha and Periplus bookshops of Ubud.
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Copyright@2004PakBill
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