Southeast Asian Cookbooks

Vibrant recipes for authentic clear broths, soupy noodles and spicy laksas, with 200 inspiring photographs. Terry Tan is a consultant editor on the cuisine of South-east Asia for Wine and Dine magazine. He has taught cooking in Singapore and in Ken Lo’s Kitchen in London. He has written over 20 books, and he devised the range of Amoy ‘Straight to Wok’ sauces.

East: Culinary Adventures in Southeast Asia
Leanne Kitchen and Antony Suvalko

East celebrates the ingredients and flavors of South East Asia, taking you on a unique journey from the comfort of your own kitchen. Inspired by the authors’ personal travels and the culinary highlights they discovered in Cambodia, Vietnam, Thailand, Malaysia, Laos, Indonesia and Burma, East is a colorful exploration of the food and culture of these diverse areas. Captured with stunning photography from locations throughout South East Asia as well as beautiful food photography to accompany the recipes, East reveals a glimpse of the bold tastes, big colors and full flavors of this exotic region.

Vegan Street Food: A Culinary Journey Through Southeast Asia
Jackie Kearney

Jackie and her family ate their way around Asia, sampling streetfood and jotting menu ideas on the back of napkins. Inspired by the food cultures she embraced on her travels, Jackie has brought new life to healthy, meat- and dairy-free food, inspired by the sheer quantity of vegan food on offer in Asia. Dotted with personal anecdotes from her travels, family photos and fascinating local information, Jackie takes us from India to Indonesia on a journey of tastes and textures, via Sri Lanka, Thailand, Vietnam, Laos and Malaysia. Recipes includes classic dishes that we might be already familiar with, such as Simple Sri Lankan Dal or Cauliflower and Kale Pakora, as well as regional specialities such as Oothapam (vegetable crumpets from South India) or Tahu Campur (Javanese fried tofu with cassava cakes). Street food is a central part of life in Asia. It brings families and communities together from breakfast to dinner, through all the scrumptious snacks along the way. With this book, you can bring this inspirational approach to feeding your family into your own kitchen, whipping up flavourful and wholesome bites.Celebrate vegan food in all its glory, without compromising on flavour or protein, or trying to makes substitutions for meat or fish. That is the beauty of this collection of Asian streetfood – it is simply delicious, and it just so happens to be vegan.

Asia Light: Healthy & Fresh South-East Asian Recipes
Ghillie James

Asian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren’t as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie’s own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots. These recipes are packed with superfood ingredients and have the traditional South East Asian balance of hot, sour, salty and sweet. With chapters on: Starters; Soups; Salads; Rice & Noodles; Baked, BBQ and One Pot; Stir-fries; Curries; Ices, Coolers, Cocktails & Sweet Treats; plus a bonus Basics section on how to make more healthy versions of South-East Asian pastes and sauces, this is a cookbook that can be used every day and by anybody.

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