“A practical guide, filled with authentic recipes, chosen to capture the diversity of the region’s cooking. Its wide-ranging anecdotes, insights, and suggestions make Southeast Asian cooking possible in American kitchens, as Robert Danhi guides the cook through each stage, explaining each step soundly to achieve culinary success.” 

—David Thompson, owner, Michelin-starred Nahm Restaurant, and author, Thai Food

“Chef Robert Danhi’s descriptions and photographs of the markets, people, and dishes create an urgent longing to step on a plane and experience this culinary heaven firsthand. In the meanwhile, I look forward to cooking his recipes and taking a leisurely journey through this evocative book.” 

—Grace Young, author, The Breath of a Wok and The Wisdom of the Chinese Kitchen

Why I Wrote This Book.
RECIPE: Thai
Hot and Sour Soup
RECIPE: Vietnamese Pork Belly Simmered in
Coconut Juice and Caramel
Malaysian Hokkien Mee
RECIPE: Malaysian Hokkien Mee