Savoring Southeast Asia (Hardcover) by Jue, Joyce

Savoring Southeast Asia (Hardcover) by Jue, Joyce

Hardcover; Published 11/1/2000; 256 Pages; ISBN 9780848725884

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DUST JACKETS ARE SCUFFED AND MAY HAVE SLIGHT TEARS.

Williams-Sonoma brings you this world of emerald rice paddies and street-corner noodle stands, ancient temples and crowded marketplaces. Part cookbook, part travelogue, this book will transport you to the unique, tropical kitchens of Thailand, Vietnam, Indonesia, Malaysia, Singapore, Phillipines, Cambodia, Laos and Myanmar (Burma). In nearly 130 authentic recipes and a delightful narrative ribboned with personal anecdote, this wonderful volume in the Savoring series celebrates the rich culinary past and present of one of the world's most unforgettable regions. Gorgeous color photos complete the journey!

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Cooking Tip From the Food Network Kitchens

Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.