James McNair Cooks Southeast Asian

In the second in his new World Cuisine series (the first was on Italian cooking), prolific cookbook author McNair brings his stylish expertise to both his recipes (slightly simplified interpretations of classic dishes) and to his 60 full-color photographs of prepared dishes displayed with Southeast Asian tableware, arts and crafts. The more than 70 recipes summon up a roll call of the region's nations-Thailand, Laos, Cambodia, Myanmar (Burma), Vietnam, Malaysia, Singapore and Indonesia. Arranged approximately in the sequence of a Southeast Asian meal, recipes are grouped into beverages, including coffees and juice drinks; rice dishes, such as a rather bountiful interpretation of Indonesia's humble Fried Rice (Nasi Goreng); noodle dishes and soups with noodles; such vegetable dishes as tangy, shredded Green Papaya Salad, found in Myanmar, Thailand and Vietnam; fish, poultry and meat dishes such as a Laotian offering of boneless chicken breasts stuffed with shallots, chilies and pork and baked in coconut milk; and ``sweet'' dishes. Recipe headers, presented as sidebars, explain the original configuration of the recipe, its ingredients and substitutions. Overall, this volume comprises a concise, informative introduction to the region's cuisine-from a master. (Jan.)