Picks and Pans Review: The Southeast Asia Cookbook
updated 12/10/1990 AT 01:00 AM EST
•originally published 12/10/1990 AT 01:00 AM EST
Asian food isn't always the greasy brown I mess delivered from the local take-out.
In The Southeast Asia Cookbook, a congenial compendium of authentic recipes from Indonesia, Malaysia, the Philippines, Singapore, Thailand and Vietnam, chef and author Ruth Law proves that some regional Asian cuisines are both refined and healthy. From Indonesia's rich and pungent Dendeng Ragi (spicy fried beef) to Vietnam's subtle but savory Ga Nuong Sa (grilled lemon-grass chicken) to Malaysia's deliriously tasty Kueh Dadar (coconut crepes), the flavors are sweetly memorable. Law's first-rate research and understanding of the regions' culinary traditions resonate throughout. (Donald I. Fine, $24.95)