Savoring Southeast Asia

Dust jackets scuffed and may have slight tears. From Williams-Sonoma. It's a world of emerald rice paddies and street-corner noodle stands, ancient temples and crowded marketplaces. Part cookbook, part travelogue, this book transports readers 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.