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Seafood of South-East Asia: A Comprehensive Guide with Recipesby Alan Davidson
Synopses & Reviews
Now available in an updated second edition, SEAFOOD OF SOUTH-EAST ASIA is the third volume in Alan Davidson'¬?s award-winning seafood trilogy. Having been British ambassador to Laos, Davidson brings his extensive scientific and cultural knowledge to bear on this authoritative guide to the fish and shellfish of South-East Asia. The new edition provides detailed, illustrated descriptions of nearly 200 species, complemented by 150 traditional recipes from Vietnam, Thailand, Cambodia, and Indonesia, among other countries. This delightfully written guide equips readers with the information and recipes they need to appreciate the rich and varied cuisines of the area. The only identification and recipe guide devoted to the seafood of South-East Asia.Over 150 authentic recipes, 250 line drawings, and extensive coverage of essential pantry ingredients.
The third volume in Davidson's award-winning seafood trilogy features 150 traditional recipes from Vietnam, Thailand, Cambodia, Indonesia, and other countries. Line drawings.
About the Author
ALAN DAVIDSON is one of the world'¬?s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.
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Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Regional and Ethnic » Southeast Asian