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Wendy Hutton, a New Zealander by birth, first came to Southeast Asia in 1967 and has worked in the region ever since, specializing in writing on travel and food. She has eaten her way through every country in Asia, gathering recipes from cooks everywhere from simple villages to elegant restaurant kitchens. She has written or contributed to many books on Asian food, including the highly acclaimed classic, Singapore Food. She has also written reference books on Asian herbs and spices, vegetables and fruits. Hutton is based in Sabah, Malaysian Borneo. Masano Kawana is a renowned interiors, food and lifestyle photographer with a distinctly modernist touch. Previous publications include New Asian Style, a book on interiors in Singapore, Asian Bar and Restaurant Design, a book featuring 45 selected sleekly designed and wonderfully executed bars, restaurants and clubs in the Southeast Asian region, and several cookbooks, including the award-winning Shunju, winner of the 2004 James Beard Award for photography.
Whether it's cucumber-and-pineapple salad, creamy coconut-pumpkin soup, tropical fruit salad with palm-sugar dressing, green curry chicken, classic pad Thai, lemongrass beef with peanuts, fish with sweet tamarind sauce, Thai pork omelets, or coconut pancakes, your customers will find 120 mouth-watering recipes, beautifully photographed and written for easy comprehension by Western readers. -Retailing Insight Magazine The recipe is from Southeast Asia's Best Recipes Cookbook by Wendy Hutton, featuring the most popular and best-known recipes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia and all across the region. Hutton has spent more than four decades traveling and and eating her way through Asia, collecting the best recipes from simple country homes to elegant restaurant kitchens. In her signature, expert prose, Hutton explores the glorious splendor of Southeast Asia's rich and varied cuisine [...] -Jaden Hair, Steamy Kitchen A mouth-watering culinary tour of southeast Asia's most scrumptious food. -TraveLife Magazine My last Wendy Hutton cookbook is splattered, stained, and falling apart. I can't wait to wreck Southeast Asia's Best Recipes. -Jill Dupleix, The Times Cook For years, Wendy Hutton's Singapore Food was my bible. How nice to have a new testament. -Terry Durack, Independent on Sunday, London At last, here is the book I have long awaited from a food writer I really trust. -Charmaine Solomon, award-winning cookbook author
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