South East Asian Food : Indonesia, Malaysia and Thailand

Indian and Chinese styles of cooking have since the war become gastronomically common place in Britain. This unusual book introduces the British or American cook to a much rarer tradition of cookery - the subtle styles of South East Asia. Mrs. Brissenden takes great care to make her subject clear. As well as recipes she gives detailed information about local herbs and spices, about utensils, and about conventions of work which won't be immediately obvious to the outsider. So you needn't be baffled by the mysterious customs of Indonesia, Malaysia or Thailand. Especially as the surprising message of South East Asia seems to be - relax!