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This is the tome of Thai cuisine. Wonderfully researched and beautifully presented.
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Sri Owen brings to life the regional foods of Indonesia.
Alan Davidson, the renowned food historian first became interested in the seafood of Southeast Asia when he was the British ambassador to Laos in the 1970s. The book is very well-researched, with drawings and notes of each type of seafood found in the Southeast Asian waters. It is also well-written to equip readers with information and recipes they need to appreciate the rich and varied cuisines of the region.