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From the Publisher
Some Press Coverage for Street Food by James Mayson.
The book which I mostly turn to at the moment is a cheap and colourful part-travelogue paperback called Streeet Food from around the World. Written by James Mayson, it is inspired by his eight years backpacking through South East Asia, India, Nepal, Egypt, Morocco and Mexico. Mayson has a comfortable, relaxed writing style which is particulary good when it comes to food.
Lindsey Bareham, The Evening Standard (London) 30.07.98
This book will be especially enjoyed by those who go on long haul holidays on flights which call for stop-overs on-route. With scrumptious colour photographs, this is a cookery book which encourages recreation of meals fondly remembered - or ventures in food read about but never tried.
Peter Burton, Gay Times (London)
Mayson not only imparts his enthusiasm for the subject in the introduction to each country, but he also suggests recipes so that you can recreate the flavours of this fabulous food in the comfort of your own kitchen.
Gillian Cowburn, The Westmoorland Gazette 24.07.98
Wherever marketplace cooks and street-side food vendors hold court, great food is one of the pleasures to enjoy, feasting on fresh regional fare from the comfort of a rickety bench. From chaotic bazaars of Southern India to the serenity of the Nepalese Himalayas, from steaming jungles of Sumatra to the cobbled labyrinths of Mexico City, James Mayson travelled the world, tasting the local flavours.
Bath Chronicle 19.10.99
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Customer Reviews
Best for those able to devour the spicy excesses of Thai, Malay, Indonesia and Indian food, there are representative dishes here from Singapore, Morocco, Nepal, Egypt and Mexico for a total of 9 street food cultures. The writing is culturally enhanced with charming anecdotes from the author's travels, be transported! I can claim first-hand experience of three of the food-cultures chosen, and the dishes I have made have definitely tasted authentic.
The book also contains eight tempting colour photographs of the cuisine and a useful glossary of the most obscure ingredients, including eight varieties of chilli! Vegetarians will be delighted as there are alternatives for some recipes such as Thai red and green curries, as well as tofu dishes, breads and salads. Fish and seafood recipes also feature heavily. I strongly recommend this book as a gift to adventurous cooks, or as a dazzling repetoire of dishes to treat yourself or friends.
This book is not written by some celebrity chef with a team of researchers and accountants who stand just out of camera shot telling him/her what to do and how but by somebody who loves food and travel and has spent time in the countries he writes about and not in a 5star hotel!!
Sitting outside at a table surrounded by the sights and sounds of the far east and being assailed by hawkers, satay sellers, beer girls and life in general while eating a delicious meal put together without a menu by pointing and describing what it is you want and cooked in front of you by an old guy on a charcoal brazier for a few pence is heaven. Some people would say this is living dangerously but I would say this is LIVING.
Buy the book it is brilliant then go book the flights.
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