Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal [A Cookbook]

Available

Product Details

Price
$30.00  $27.60
Publisher
Ten Speed Press
Publish Date
Pages
224
Dimensions
8.2 X 10.0 X 0.9 inches | 2.05 pounds
Language
English
Type
Hardcover
EAN/UPC
9781984857248

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About the Author

Leela Punyaratabandhu is the author of Bangkok: Recipes and Stories from the Heart of Thailand, winner of the 2018 The Art of Eating Prize for the best of food book of the year, and Simple Thai Food: Classic Recipes from the Thai Home Kitchen. Since 2008, she has written about Thai cuisine on her cooking blog, SheSimmers.com, which was named the best Regional Cuisine blog in 2012 by Saveur magazine. Leela's writing has appeared in CNN, The Wall Street Journal, Serious Eats, Food52, TASTE, and Dill Magazine. She has been named one of the 100 Greatest Home Cooks of All Time by Epicurious. Leela's work focuses on Thai food and Thai restaurants both in the United States and Thailand, and she divides her time between Chicago and Bangkok.

Reviews

"Anyone who has spent time in Southeast Asia is familiar with the curl of smoke rising up behind the crowds on busy street corners; the whiff of charred meat, caramelized sugar, and fish sauce drifting from alleyways; and the deeply flavorful, charred meal that they announce. With plenty of photos, precise recipes, and Leela's deep understanding of both her native cuisine as well as western supermarkets and kitchens, Flavors of the Southeast Asian Grill will quickly help that fragrant smoke become a permanent resident above your own backyard."--J. Kenji LΓ³pez-alt, author of The Food Lab: Better Home Cooking Through Science

"I want every weekend warrior who dotes on burgers, brats, steaks, and ribs to buy this book. I know you love Thai satay and Vietnamese delicacies, but you didn't think you could do it at home. Well you can, and you must, because you can actually do it better than most restaurants. Leela has opened a whole new world of taste adventures to the barbecue lover, and we should all rush into it. I am inspired!"--Meathead, barbecue whisperer, publisher of AmazingRibs.com, and author of Meathead: The Science of Great Barbecue and Grilling
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