Rosemary Brissenden

I've used this book for 25 years. It is that old. Brissenden seemed a tireless student of the region. You can tell in the detail of this book. Her suggestions for using the different Thai curry pastes are wonderful. I've used at least 100 recipes from this book, from noodles, to curries to salads and stir fries. Yes, you need to learn a few techniques, search for ingredients that are not easy to find or understand, and fill your pantry with a few extra bits and pieces. But fresh, show more flavoursome, healthful eating will follow. From the days when cookbook writers cared more for their subject than for their careers and popularity. There are only a few books like this out there. show less

Elizabeth David thought that every serious cook should possess this - but that was a reference to the 1969 edition. This volume covers yet more - in depth but practical.

All the classic Indonesian dishes.