Black Pepper Crab from Southeast Asian Flavors: Adventures in Cooking Spicy Shrimp in a Sambal of Red Chilies and Tamarind from Southeast Spicy Pork with Roasted Rice Powder, Crispy Lime Leaves and Sticky Rice Roasted Red Chili Paste from Southeast Asian Flavors: Adventures in Tiny Steamed Rice Cakes with Shrimp and Crispy Pork Cracklings from. Demystifying Southeast Asias cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.