Seafood of South-East Asia: A Comprehensive Guide With Recipes

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3/5,
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By:
Ten Speed Press
  • Now available in an updated edition, SEAFOOD OF SOUTH-EAST ASIA is the third volume in Alan Davidson’s award-winning seafood trilogy. Having been British ambassador to Laos, Davidson brings his extensive scientific and cultural knowledge to bear on this authoritative guide to the fish and shellfish of South-East Asia. The new edition provides detailed, illustrated descriptions of nearly 200 species, complemented by 150 traditional recipes from Vietnam, Thailand, Cambodia, and Indonesia, among other countries. This delightfully written guide equips readers with the information and recipes they need to appreciate the rich and varied cuisines of the area.
  • Author:
    Alan Davidson
    Binding:
    Paperback
    Dewey Decimal Number:
    641.6920959
    EAN:
    9781580084529
    Edition:
    2
    ISBN:
    1580084524
    Label:
    Ten Speed Press
    Languages:
    English
    List Price:
    $24.95
    Manufacturer:
    Ten Speed Press
    Number Of Items:
    1
    Number Of Pages:
    368
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2004-01-23
    Publisher:
    Ten Speed Press
    Studio:
    Ten Speed Press
    Title:
    Seafood of South-East Asia: A Comprehensive Guide With Recipes
    Release Date:
    2004-01-23

Recent User Reviews

  1. jim berman
    "Seafood of South-East Asia: A comprehensive guide with recipes (Second Edition)"
    3/5,
    Alan Davidson's definitive Oxford Companion to Food is a culinary powerhouse of history, rich in detail and equally vast in scope.   Known for steadfast and reliable information on all things culinary, Davidson's worldliness has provided him the opportunity to expand his written repertoire and offer a trilogy on seafood. In Seafood of South-East Asia - Second Edition, Davidson revisits his 1976 tome with an emphasis on correcting omissions. Joining his North Atlantic Seafood and Mediterranean Seafood, the contemporary edition of Seafood of South-East Asia is elaborate, detailed and comprehensive.


    As British ambassador to Laos, Davidson has the experience to detail the many fishes he experienced while traveling through Vietnam, Thailand, Cambodia and Indonesia. The role of seafood in South-East Asian fare is unmistakable. As such, Davidson does well to explain the application for the 200 or so species mentioned in Seafood of South-East Asia as well as his personal remarks as they relate to the importance of the various regions, physical attributes of the specimens and even the names of the seafood as they vary from region to region. This is not, by any allusion, a traditional regional cookbook that we have come to know in the States. This is quite the opposite it reads like a textbook with accompanying diagrams, Latin genus and species as well as technical characteristics of the examples. It reads very much like his Oxford Companion.


    The recipes he includes following the catalogue of seafood is a spectrum of preparations and respective samples from the listing. He prefaces each regional selection of recipes with insightful dialog from his experiences in the various countries for which he traveled. His Brit residency does show its colors the recipes are metric, but, alas, he provides conversions in the end of the book. Additionally, a rather lengthy bibliography rounds out the tome.


    If authentic use of unique regional fare from the Far East is your fancy, you would do well to invest in Seafood of South-East Asia. Alan Davidson experiences are yours to exploit and make your own through his unbounded research.

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