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5.0 out of 5 stars Easy Tasty, 2 Nov 2011
This review is from: Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali (Paperback)
This is my go to book for Malaysian/Indonesian/Thai food when I need something quick and simple. These days most of the ingredients are available in season in the supermarket, and the odd trip to the Asian grocer is worth it to cook food as lush as Stir fried chicken with mango and cashews (kind of sweet & sour chicken with mange tout), Balinese seafood satay on lemongrass or Southern Thai rice salad. The ingredients are easy to throw together and substitutes are accessible (swap french beans for long beans) with consistent results. The best thing is that the food is authentic, not a dumbed-down Westernised version that you'd find in your local takeaway, and it's really different to what you'd get eating out. As you'd expect from tropical food, it's all really light, never stodgy, so my main problem is when to stop eating.

The Flash in the Pan section is my favourite - two courses can be done in about 40 minutes and you can use curry pastes from the shop. Each recipe has a picture, and I've found that everything I've cooked actually looks a lot like the picture (minus the artfully placed frangipane and fresh banana leaves).

There are very few cookbooks around on South East Asian cooking, and a lot of country-specific ones duplicate the same recipes over and over. Just where does satay REALLY come from?? With this book I have all the best ideas from all these countries in one spot. Wendy Hutton is probably one of the best food writers on Asian food so you'll find something to eat here or book your next holiday to SE Asia instead. And if you like this one, Rosemary Brissenden's book is another gem.)
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Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali
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