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132 pages / 8.375"x10.875"
Offset-printed, perfect bound
Our fourth issue, Crossroads, focuses on some unique and fascinating culinary traditions in Asia that have been born out the meeting of two or more cultures—from Indo Dutch cuisine to Macanese cuisine to Nonya (Peranakan) cuisine to the Hainanese-Western-Thai cuisine of Bangkok and more.
Indo Dutch Cuisine: The Fusion Cuisine You've Never Heard Of Pat Tanumihardja Indo Dutch Casserole Stewed Meatballs Dry Cooked Spicy Beef Seasoned Chicken in Coconut Milk
The Most Progressive Village in Northern Thailand Austin Bush Pumpkin Soup ("Lightning Soup") Eggs Fried with Ginger Ground Pork Belly Stir-Fried with Flowering Onion Stalks
Jjajangmyeon: The Chinese Noodles Through Korean Eyes Dennis Lee Jjajangmyeon
In the Kitchen with Abraham Conlon Shayne Chammavanijakul Macanese Rice Vermicelli Stir-Fry Ginger Achar
Recipes From the Dill Test Kitchen Minchi Hong Kong-Style Macaroni Soup with Ham Hong Kong-Style Egg Tarts // Sweet Tart Pastry Spamsilog
The Cook Shops of Bangkok Meng Lee's Spicy Beef Salad Beef Tongue Stew, Cook Shop-Style Stir-Fried Sirloin in Oyster Sauce Gravy Chicken Wings in Tomato-Rice Wine Sauce Chicken Curry with Cucumber Relish