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From the time of its first publication in 1970 South East Asian Food established itself as the authoritative book on the dishes of Thailand, Indonesia, Malaysia, Singapore, Laos, Cambodia and Vietnam. It is now 32 years old and to celebrate the anniversary of this classic cookery book it has been fully revised and updated and remains a useful and authentic South East Asian cookery book for anyone interested in the culinary delights of Asia. This book serves as a guide to cooks who wish to enjoy the true freshness and variety of South East Asian food by cooking it for themselves. It also aims to convey a sense of a rich and diverse set of culinary traditions.
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