Tag: #Rosemary Brissenden

­Rosemary Brissenden, “Southeast Asian Food”, 1970 was the topic of an earlier blog post.   Here I present: Rosemary Brissenden, “Southeast Asian Food”, PART TWO (II). This blog post I focus on Singapore; and, Singapore’s importance to understanding the region of Southeast Asia. Singapore is an island situated off the Malaysia peninsula, shown ABOVE.   … Continue reading Rosemary Brissenden, “Southeast Asian Food”, 1970, PART TWO (II).

  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 … Continue reading Rosemary Brissenden, “Southeast Asian Food”, 1970.