The authors have long “dreamed about putting Tibet on the food map” – and the Oxford-based couple have accomplished that goal with this ground-breaking book. Recipes for dumplings, noodles, stir-fries, and breads are put into the context of Tibetan traditions and beliefs, making this recipe collection a compelling insight into a culture as much as a cookbook.

Step onto the streets of Southeast Asia, get an up-close look at a food vendor’s methods, learn local culinary etiquette, examine traditional pantry items—Robert Danhi makes it all possible in Southeast Asian Flavors. With his easy-to-follow techniques and expert guidance, you can recreate over 100 dynamic, diverse dishes native to Southeast Asia and learn about the culture that birthed them.

This beautiful book, both written and photographed by the talented Alastair Hendy, is an outstanding example of the food-and-travel-writing genre. Hendy’s location shots and luscious food photography set a moody tone, and his beautifully written, close observations of the sights, scents and surrounds are utterly transporting. No library of Southeast Asian food is complete without this book.

This deeply personal collection of recipes is a dedication to Karachi-born Shehar Rizvi’s parents: her humanitarian doctor father and her mother, who showed her love through food. In writing down her mother’s recipes, the author has saved them for posterity – and given readers an insight into her family’s food traditions.