Rosemary Brissenden, “Southeast Asian Food”, 1970.

Wendy Hutton, “A Cook’s Guide to Asian Vegetables”,2004was the topic of an earlier blog post.

 

Here I present: Rosemary Brissenden, “Southeast Asian Food”, 1970. This cookbook contains eleven (11) chapters; and, the “table of contents” is shown BELOW.

TABLE OF CONTENTS

CHAPTERS

#1. Introduction

#2. Utensils

#3. Cooking Methods and Techniques

#4. Ingredients

#5. Indonesia

#6. Malaysia and Singapore

#7. Thailand

#8. Laos

#9. Cambodia

#10. Vietnam

#11. A Few Desserts

Here I presented: Rosemary Brissenden, “Southeast Asian Food”, 1970. This cookbook contains eleven (11) chapters. The distinctive feature of the banana tree used for its “fruit” and “leaves” (shown BELOW) is unique to Southeast & South Asia.  

Banana leaves used for serving foods is characteristic of Southeast Asian cuisine.  

Southeast Asian eating without utensils (no chopsticks, no knives, no forks).

Westerners see the absence of eating utensils and the absence of plates (only banana leaf) as foreign and unfamiliar.