Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject, and this expanded and updated edition brings an important work to a new generation With a new, modern design, this meticulously researched and friendly book will appeal to all lovers of South East Asian food. Arranged by style of cooking, the selection of recipes demonstrate the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, and aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear instructions and knowledge of local foods, readers can recreate these delightful, fragrant dishes in their own kitchens. As the author states, "With the world full of same-tasting instant approaches to South East Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy." Includes dual measurements.