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Southeast Asian Flavors
Southeast Asian Flavors

Southeast Asian Flavors

Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi, Foreword by Martin Yan, Edited by Jay Weinstein


400 Pages, 9 x 11.25

Formats: Cloth

Cloth, $45.00 (US $45.00) (CA $47.95)

Publication Date: October 2008

ISBN 9780981633909

Rights: US & CA

Mortar & Press (Oct 2008)

Price: $45.00


Demystifying Southeast Asia’s cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.


“A passionate primer in understanding the fundamentals of Malaysian, Thai, and Vietnamese cooking. Every student of Southeast Asian food should own this book.” —James Oseland, editor in chief, Saveur, and author, Cradle of Flavor

“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

“Robert’s infectious passion just bounces off the pages, through behind-the-scene stories of street food vendors, home cooks, and chefs. Generous tips and secrets coupled with his teaching background and enthusiasm make this a refreshingly distinctive body of work and a truly special gift for anyone who loves to cook!” —Mai Pham, chef/owner, Lemon Grass Restaurant, and author, Pleasures of the Vietnamese Table

“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

Author Biography

Chef Robert Danhi, with 25 years in the culinary world as a restaurant chef, culinary educator at the CIA, and R&D around the globe is now leading Chef Danhi & Co. Author of a James Beard Nominated cookbook Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore also the winner of the Gourmand “Best Asian Cookbook” and Finalist for “Best Asian Cookbook in the World” in 2009 Currently Robert is writing his next book Easy Thai Cooking (Tuttle, Nov. 2011) and continues to write for leading food publications around the globe. Martin Yan is the celebrated host of various international cooking shows, a highly respected food consultant, and a cooking instructor. He is the author of Chinese Cooking for Dummies, Martin Yan’s Asian Favorites, Martin Yan’s Feast, and Martin Yan’s Quick & Easy. He lives in San Mateo, California. Jay Weinstein is the author of A Cup of Comfort Cookbook, The Ethical Gourmet, and The Everything Vegetarian Cookbook. He lives in New York City.