"One of Britain's most revered chefs, Rick Stein sets off on an epic culinary journey to explore the Far East's most diverse food cultures of Sri Lanka, Thailand, Malaysia and the islands of Indonesia. From the heady mix of Chinese and French influences that characterises Vietnamese food to the distinctive and unusual Khmer cuisine of Cambodia and the light and fragrant flavours of Bangladesh. In this 6 part series, Rick also visits traditional family-run restaurants, street vendors, night markets, fishing villages, and local farmers to learn about the authentic food of the area, and to sample the delicious spectrum of flavours."

In Cuisines of Southeast Asia, noted food expert Gwenda L. Hyman introduces cooks and gourmands to some of the most creative and healthful cooking in the world: the cuisines of Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia and the Philippines. With a healthy foundation of rice, noodles, and a minimum of meat cooked with little oil in a wok, these cuisines eschew butter, cream, and egg yolks to infuse their dishes with the exotic flavors of ginger, chilies, tamarind, lemon grass, and much more. By including information on food preparation, seasoning pastes, and local ingredients as well as the history of the dishes within each culture, Cuisines of Southeast Asia explores not only the richness and variety of these foods, but also the fascinating qualities that make them both unique and healthy. Cuisines of Southeast Asia includes recipes for the most representative dishes of each country, shows how history, geography, and religion shaped the culinary arts in each country and describes the nuances and subtle seasonings that give the cooking of each nation its own special character.

From roadside to restaurant, Green Mangoes and Lemon Grass takes you on a lip-smacking culinary tour of Southeast Asia's most scrumptious food, from Singapore's fascinating cosmopolitan offerings to Thailand's sinfully spicy dishes and Vietnam's refreshingly healthful recipes. Featuring expertly written text and recipes from the diva of Asian cuisine, Wendy Hutton, this book explores the glorious splendor of Southeast Asia's rich and varied cuisine, presented here in the form of tantalizing photos by award-winning photographer, Masano Kawana. Green Mangoes and Lemon Grass will help you whip up