"Philippe Lemaire (remove oldies)" wrote in
message . be...
"amalia" wrote in message
news:9CNyb.273829$9E1.1427600@attbi_s52...
"Steve Wertz" wrote in message
...
On Tue, 25 Nov 2003 20:47:36 +0100, "Philippe Lemaire \(remove
oldies\)" wrote:

Any advice between these books ?

HSSS is a coffee-table book. It's nice to look at, but doesn't do
much for me.

I've had good luck with this one, in spite of its totally unwieldy size.
I've made Burmese and Thai dishes that taste remarkably like what I've
had
in those countries, and some delicious Yunnanese recipes although for
these I have no basis for comparison.

So you speak here about HSSS...

I received Savoring SEA as a gift, and am surprised by how much I use
it.
The Vietnamese recipes are especially good.

And here of SSEA...

Being the best for Vietnamese food !
Considering I already have a book by Charmaine Solomon with a chapter on
this subject ?

Phillippe, I'm not sure what you're looking for, do you want to replace the
C. Solomon book or add to your collection?

If I were giving a gift, I'd give HSSS (it reads very well in addition to
being a good cookbook). If I were buying for myself, and I had the Solomon
regional book, and liked the results, I'd skip these two and instead look
for country-specific books for those cuisines I like the most.

I do have multiple cookbooks for SE Asia, and I do use both these books
regularly, usually in addition to a country-specific book when making a meal
from that country.

Don't know if that helps...

-Amalia

Regards,

Philippe


-Amalia