Synopses & Reviews
From roadside to restaurant, Green Mangoes and Lemon Grass
presents a mouthwatering culinary tour of Southeast Asia's most scrumptious food. Enjoy an abundance of different dishes from Southeast Asia's rich and varied cuisine, such as Singapore's fascinating cosmopolitan offerings, Thailand's sinfully spicy dishes or Vietnam's refreshingly healthy recipes.
Featuring expertly-written text recipes from Wendy Hutton, one of the stars of Asian cuisine, Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen!
"At last, here is the book I have long awaited from a food writer I really trust."—Charmaine Solomon
"Send your kitchen to the other side of the world with Green Mangoes and Lemon Grass, a culinary exploration of Southeast Asian delicacies from Burma to Bali. Although the flavors are decidedly easter, author Wendy Hutton is not adverse to mixing with Continental cuisine; she recommends crusty French bread and sauvignon blanc to accompany the mussels with lemon grass, lime leaves and basil." U.S. News & World Report
About the Author
, a New Zealander by birth, went to Southeast Asia in 1967 and has worked in the region ever since, specializing in writing on travel and food.
Masano Kawana is the photographer of many books, including Shunju: New Japanese Cuisine, for which he won the 2004 James Beard Award for Best Food Photography.