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a tropical culinary adventure

photo by Fred Kroh

At last, here is the book I have long awaited from a food writer I really trust. Wendy Hutton is one of the to o few Western food writers on Asian food who knows her subject inside out. She takes the trouble to research painstakingly and then conveys her knowledge and enthusiasm for Southeast Asian food with recipes that really work.

I have known Wendy for almost 30 years, and from the moment we met, recognized in each other a kindred spirit. She was half the editing team who worked on my Complete Asian Cookbook, making an onerous task one of great satisfaction.

Her Singapore Food is the only other cookbook (besides mine) that I keep in my kitchen and actually cook from. We consult each other on matters culinary and track down elusive ingredients with the enthusiasm of bloodhounds. Wendy has a much more adventurous attitude to food than I have, and often sends me jottings from the wild, as it were, where her descriptions of dishes she has tried during her travels in Asia fill me with awe.

While we might not all live in a tropical country with mangoes dropping from the trees and lemon grass growing happily in the garden, thanks to immigration, a wide range of Asian ingredients is now readily available in most Western countries. This book will open the door to those exciting hot, sweet, sour, salty, spicy, and sometimes bitter flavors which make the food of Southeast Asia such a palate-awakening experience. Even for those whose culinary aspirations are limited, this book is an inspiring read as Wendy Hutton shares her experiences and her recipes.