Here is a book review that tells both of the author's travel adventure in the Orient, and the food that he enjoyed, as he passed along the roads he traveled in that land of wonders.
Read on...
A delicious read
Read on...
A delicious read (319 pages, BBC Books, London, c2009)
Author: Rick Stein
The traveller
Known to be one of Britain's most well-loved culinary celebrity, Rick Stein has won many awards for both his books and television programmes. As an accomplished food writer and TV host, Stein's search for the vast array of cuisines available around the world has allowed him to travel to exotic and rustic locales, as well as given him the opportunity to explore indigenous cultures and the social fabric of each of the destinations. He is also the owner of a famous seafood restaurant and cooking school, the former being the place thousands of seafood lovers flock to each year for delicious food.
Highlights
Apart from the easy-going and humourous writing style of Stein, readers of this book can look forward to learning about the intricacies of Eastern cultures and the distinctive ways in which the signature local dishes are prepared, for instance, how some ingredients are the mainstays of certain countries or how they are used differently as compared to their other neighbours in the Far East cluster of nations.
On top of more than 150 recipes, one can look forward to remarkable tit-bits included at the beginning of each recipe. If, for example, you are curious to know the name of the oldest restaurant in one of the South-east Asian countries, or the history of a particular dish, or where Stein got the "secret recipe" from, as well as other fascinating, juicy morsels, look no further, for he peppers each of the 150-plus recipes with these interesting nuggets of information.
In short
Satisfy your cravings for culinary delights and travel-bug tendencies with this colourful and enlightening piece of work, which is part cookery book, part informal travel guide. It's no wonder Stein was accorded a national order of merit (Order of the British Empire) for his major contributions to Britain's tourism industry.
Did you know?
Hotpots are not just limited to Korean and Japanese cuisine. There is also the Vietnamese hotpot, known as "bon hung dam". Unlike their East Asian counterparts where much of the soup base consists of a kind of paste or sauce, a large part of the Vietnamese hotpot is flavoured by fresh herbs instead. Reviewed by Chan Wai Ling from the National Library Board
The book is available at NLB's public libraries. Call Number: English 641.5959 STE - [COO]
Taken from TODAY, Travel - Thursday, 15-April-2010
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