Pacific & Southeast Asian Cooking (Foods of the World) by Rafael Steinberg and Time-Life Books

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  • Chicken with almonds and tamarind (Opor ajam)

    • vhague on September 02, 2020

      Divine. You can also brown the skin on chicken and use the accumulated fat to sauté the onions /garlic. When using tamarind paste, just use 1 teaspoon and mix with a little of the coconut milk.

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  • ISBN 10 0809400456
  • ISBN 13 9780809400454
  • Published Aug 01 1970
  • Format Hardcover
  • Page Count 208
  • Language English
  • Edition 4th
  • Countries United States
  • Publisher Time-Life Books
  • Imprint Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.

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