May
26
From Laos to Burma, from Malaysia to Sri Lanka, this cookbook delivers! Lavish-yet-not-convoluted recipes are accompanied by photographs and “special features” like two-page spreads on exotic fruits, curry pastes and powders, dipping sauces, and yum cha. (Which–if you’re like me and had no idea what those last two words meant–are breakfast samplers in the form of tiny steamed or fried goodies.) A glossary of ingredients (again, you’ll find a photo of each one) follows an introductory section on equipment and techniques. This is a great cookbook for anyone who’s interested in getting started in Asian cuisine…or who’s already adept with Eastern flavors and wants to delve in deeper…or who’s somewhere in between. Lamb vindaloo, anyone?
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