Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
“A passionate primer in understanding the fundamentals of Malaysian, Thai, and Vietnamese cooking. Every student of Southeast Asian food should own this book.”  —James Oseland, editor in chief,Saveur, and author, Cradle of Flavor“Apractical guide, filled with authentic recipes, chosen to capture the diversity of the region’s cooking. Its wide-ranging anecdotes, insights, and suggestions make Southeast Asian cooking possible in American kitchens, as Robert Danhi guides the cook through each stage, explaining each step soundly to achieve culinary success.”  —David Thompson, owner, Michelin-starred Nahm Restaurant, and author,Thai Food“Robert’s infectious passion just bounces off the pages, through behind-the-scene stories of street food vendors, home cooks, and chefs. Generous tips and secrets coupled with his teaching background and enthusiasm make this a refreshingly distinctive body of work and a truly special gift for anyone who loves to cook!”  —Mai Pham, chef/owner, Lemon Grass Restaurant, and author,Pleasures of the Vietnamese Table“Chef Robert Danhi’s descriptions and photographs of the markets, people, and dishes create an urgent longing to step on a plane and experience this culinary heaven firsthand. In the meanwhile, I look forward to cooking his recipes and taking a leisurely journey through this evocative book.”  —Grace Young, author,The Breath of a WokandThe Wisdom of the Chinese Kitchen