Tropical Asian Cooking: Exotic Flavors from Equatorial Asia

by Wendy Hutton, Four Seasons Hotels & Resorts Staff (Contribution by)

This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional--reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients.This modern, fresh approach to Asian cooking is in demand around the world today--honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion-from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home.

Genres: Cookbooks

192 pages, Unknown Binding

First published January 1, 2002

Reviews

[Amanda Bright]

Enjoyed this ... was looking for some recipes I could adapt to summer rolls and found some I will try out.

[Redsteve]

A pretty book, but meh.

[Kbg503]

Contemporary recipes from the kitchens of Four Seasons Hotels throughout Asia and influenced by chefs from Asia and Europe. Not really my style of cooking. Don't know if I would've bought this cookbook if this was mentioned, but there are still nice ideas on dishes and presentation. Some ingredients could be hard to find, but I'm not looking that hard and there may be a substitute.