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

  • Eat Your Books

    2001 International Association of Culinary Professionals Award Winner

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 0848725883
  • ISBN 13 9780848725884
  • Linked ISBNs
  • Published Mar 01 2002
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

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, Philippines, 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.

Other cookbooks by this author