Savoring / Savouring Southeast Asia (Williams-Sonoma Savoring/Savouring Series): Recipes and Reflections on Southeast Asian Cooking by Joyce Jue

  • Fresh spring rolls with hoisin-peanut dip (Goi cuon)

    Fresh spring rolls with hoisin-peanut dip (Goi cuon) (page 33)

    from Savoring / Savouring Southeast Asia (Williams-Sonoma Savoring/Savouring Series): Recipes and Reflections on Southeast Asian Cooking Savoring / Savouring Southeast Asia (Williams-Sonoma Savoring/Savouring Series) by Joyce Jue

    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Appetizers / starters; Small plates - tapas, meze; Vietnamese
    • Ingredients: garlic; hoisin sauce; fish sauce; chile paste; dry-roasted unsalted peanuts; rice vermicelli noodles; chicken stock; pork loin; shrimp; rice papers; soft lettuce; carrots; jicama; mint; dill sprigs; coriander sprigs
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0737020431
  • ISBN 13 9780737020434
  • Published Sep 01 2000
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Time Life Books

Publishers Text

It's a world of emerald rice paddies and street-corner noodle stands, ancient temples and crowded marketplaces. Part cookbook, part travelogue, Savoring Southeast Asia transports readers to the unique tropical kitchens of Thailand, Vietnam, Indonesia, Malaysia, Singapore, Philippines, Cambodia, Laos, and Myanmar(Burma). In nearly 130 authentic recipes, a delightful narrative ribboned with personal anecdote, and stunning photographs and watercolors, this wonderful volume in the Williams-Sonoma Savoring series celebrates the rich culinary past and present of one of the world's most unforgettable regions.

Other cookbooks by this author