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60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.
Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.
The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.
Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.
The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.
Leela Punyaratabandhu is the author of Bangkok- Recipes and Stories from the Heart of Thailand, winner of the 2018 The Art of Eating Prize for the best of food book of the year, and Simple Thai Food- Classic Recipes from the Thai Home Kitchen. Since 2008, she has written about Thai cuisine on her cooking blog, SheSimmers.com, which was named the best Regional Cuisine blog in 2012 by Saveur magazine. Leela's writing has appeared in CNN, The Wall Street Journal, Serious Eats, Food52, TASTE, and Dill Magazine. She has been named one of the 100 Greatest Home Cooks of All Time by Epicurious. Leela's work focuses on Thai food and Thai restaurants both in the United States and Thailand, and she divides her time between Chicago and Bangkok.
“Anyone who has spent time in Southeast Asia is familiar with the
curl of smoke rising up behind the crowds on busy street corners;
the whiff of charred meat, caramelized sugar, and fish sauce
drifting from alleyways; and the deeply flavorful, charred meal
that they announce. With plenty of photos, precise recipes, and
Leela’s deep understanding of both her native cuisine as well as
western supermarkets and kitchens, Flavors of the Southeast Asian
Grill will quickly help that fragrant smoke become a permanent
resident above your own backyard.”––J. Kenji López-alt, author of
The Food Lab: Better Home Cooking Through Science
“I want every weekend warrior who dotes on burgers, brats, steaks,
and ribs to buy this book. I know you love Thai satay and
Vietnamese delicacies, but you didn’t think you could do it at
home. Well you can, and you must, because you can actually do it
better than most restaurants. Leela has opened a whole new world of
taste adventures to the barbecue lover, and we should all rush into
it. I am inspired!”––Meathead, barbecue whisperer, publisher of
AmazingRibs.com, and author of Meathead: The Science of Great
Barbecue and Grilling
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