Hi Peter,
I'm just back from holidays & tried this place out, I don't know how good
the book is but their restaurants are fantastic... to look at, dine in & the
food is very good too. But I think the book is a little hard to come by.
Only reference i have for it is here.
http://www.amazon.co.uk/exec/obidos/...449263-1320644
New Chinese Cuisine
Tunglok group
Hardcover 160 pages (March 31, 2004)
Publisher - Editions Didier Millet
ISBN - 9814068268
Just go have a look at their website... with a bucket under your chin please
to avoid a messy keyboard.
http://www.tunglok.com/
We were in LaoBeijing restaurant & the food was great.
DC.
"Peter Dy" > wrote in message
. com...
> With Christmas coming up, I was wondering if there's any new or newish
Asian
> food-related books out there that are unique and noteworthy?
>
> Here's three I can think of:
>
> 1. Fuchsia Dunlop. _Land of Plenty: Authentic Sichuan Recipes_.
> This one is from 2003, and has been mentioned several times here, so I
won't
> say more about it, except to say: It's a nearly 400 page book devoted only
> to the Sichuan cuisine! Get it!
>
> 2. James D. McCawley. _The Eater's Guide to Chinese Characters_.
> This is a much-awaited reprint of a book first published in 1984. It has
> also been mentioned numerous times on this group. If you have any
interest
> in food-related Chinese characters for whatever reason, the late
University
> of Chicago linguist's book is a must. Though he seems to have meant it as
a
> way to read Chinese-language menus, I use it as a reference dictionary.
>
> 3. Alan Davidson. _Fish and Fish Dishes of Laos_.
> Ok, I only just saw this book on Amazon last night--I don't have a copy
and
> I've never held one in my hands. But one of my favorite food books in my
> library is Davidson's _Fruit: A Connoisseur's Guide and Cookbook_. That
> hardcover tome is filled with wonderful, full-page drawings of what seems
> like most every edible fruit in the world. It give scientific names, a
list
> of what the fruit is called in other languages, and excellent
descriptions.
> It even includes the Pili nut, native to the Philippines, which I didn't
> think any non-Filipino knew of--it's the nut with the highest oil content,
> and is awesome roasted and coated in a sugar syrup.
>
> Well, that book has been long out of print, as has been Davidson's
_Seafood_
> book, which is advertised on the flap of my fruit book. But on my recent
> trip to NYC, I found out that some of his old seafood books had been
> reprinted! One is _North Atlantic Seafood_ and the other is
_Mediterranean
> Seafood_. Both, like the fruit book, seem like excellent, one-of-a-kind
> reference books. And searching Amazon last night, I also came up with
this
> intriguing-looking book on Laotion fish! Seems Davidson used to be the
> British ambassador to Laos. It was his first book, from 1975, and this is
a
> reprint. If it is anything like his Fruit book, I'd highly recommend it,
> especially considering that we are damned lucky that a book on the fish of
> Laos is being reprinted. I can't imagine the printing continuing for
long.
> Oh, and there's also a reprint of his _Seafood of South-East Asia_!
>
> Has any one seen any of these Davidson books? He's the one who wrote the
> much acclaimed Oxford Companion to Food, which I've never looked at.
>
> http://tinyurl.com/6cnxy -- Laos book.
>
> http://tinyurl.com/3vf2n -- Seafood of SE Asia book.
>
> So, any other new books out there? I seem to recall reading about a new
> Goan cookbook somewhere.
>
> Peter
>
>
>
>