Review

""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

""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""

""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 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"

"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

About the Author

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.