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5.0 out of 5 stars What an Extensive and Satisfying Guide..., 26 Jan 2013
This review is from: Seafood of South-East Asia (Paperback)
... to the Seafood of South-East Asia!

In his introduction to the First Edition Sir Alan Davidson - Ex-Ambassador for Great Britain to Laos - wrote that this book is intended to help English-speaking readers to enjoy the seafood of the South-East Asian region.
As there is no greater difficulty to identify meat and poultry - a pig is a pig, a chicken a chicken all over the world - with fish it is an entirely different matter!

So these are the explanations to the catalogues which are intended to include the most common and the most interesting of the pecies of fish and other seafood in tiìhis region of S.E.-Asia which are likely to be found in the markets and restaurants...
In the catalogues the name of each species is given first in Latin - this is the scientific name. Usually there are two words, first the genus, second the species in the family. After that enters the most usual name in English or in the region of its habitat.
Then - in each catalogue entry the reader will find - under the heading Cuisine - a summary indication how the fish or other sea creature can best be prepared for the table.
The first catalogue is about fish - 110 pages of information and nicely design, all about that family...
The are following the crustaceans - 20 pages of the same: information, design, and use in the Cuisine - a thing to make Your mouth water!
The next catalogue is about Molluscs and Other Edible Sea Cratures - 50 pages of informations about the last family of sea creatures.

At page 200 we enter the Cookery Section...
First an introduction about weights and measures used in the different countries.
Then follws the chapter about the ingedients and extensive coverage of essential pantry equipment...
This book is complemented by 150 traditional recipes from Vietnam, Thailand, Cambodia, and Indonesia, among other countries. This delightfully written guide gives the interested readers all the information and recipes they need to appreciate the rich and varied cuisines of the area.
The only identification and recipe guide devoted to the seafood of South-East Asia.

Whoever is interested in Southeast Asian Cuisine will also be interested in this book. Not only interested - they will devour it - like the sea creatures depicted in it!

Another hot tip for dedicated readers:

Alan Davidson is also known to have written the guide and recipe book for Fish and Fish Dishes of Laos which ogether with the book Traditional Recipes of Laos by Phia Sing reprinted finally in 2000 and 2008 and the most original Ant Egg Soup: The Adventures Of A Food Tourist In Laos by Natacha Du Pont De Bie it is the base of the knowledge about Laotian recipes.
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5.0 out of 5 stars Just what the doctor prescribed!, 2 Dec 2013
By 
rgr (Bradford, West Yorkshire) - See all my reviews
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This review is from: Seafood of South-East Asia (Paperback)
I loaned my original copy a couple of decades back.
It was never returned.
I am delighted to have this as replacement.
It is pristine in condition.
Excellent packaging and prompt delivery time.
Thanks.
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Seafood of South-East Asia
Seafood of South-East Asia by Alan Davidson (Paperback - 1 May 2003)
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