Seafood of Southeast Asia
By Alan Davidson
Binding: Softcover
Type of Cookbook: The first 50% of this book is a catalogue of fish and shellfish species native to Southeast Asia. Simple black and white illustrations accompany each type of fish and shellfish. The remaining 50% covers a listing of 150 authentic recipes listed by country. Recipes from Burma, Thailand, Cambodia, Vietnam, China, Hong Kong, Philippines, Indonesia, Malaysia, Brunei, and Singapore are included.
Photography: None (simple black and white illustrations only)
Level of Cooking Skills Required: Basic to Intermediate… Creativity and a willingness to make substitutions with local seafood are also required.
Contents: 368 pages — approximately 115 pages of recipes
Pros: The recipes are incredibly effective in creating unigue and complex flavors with authentic ingredients and techniques true to their origins.
Cons: Asian markets or a really good farmer’s market will be mandatory to find ingredients like cilantro with the roots still intact, water spinach, and makrut lime leaves. Also, a good fish market is mandatory to find ingredients like fresh grouper roe and fish livers.
Favorite Recipes: Grouper in banana leaf, spicy snapper with candlenuts, and snapper in a Malaysian curry
Verdict: This a great cookbook for someone willing to search out specialty ingredients and fresh seafood from a well-stocked fish market.
