Southeast Asian food has become a great influence on how we now cook. Red and green curries have taken the place of vindaloos and Singapore fried rice is among the most popular convenience foods. This work helps westerners get to grips with the Asian salad, until now unexplored on these shores. Recipes include crab salad with crispy noodles and banana blossom salad with duck and ginger dressing, and a background text provides a continuous narrative on South East Asia.
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