Seafood of South-East Asia

This completes the republication of Alan Davidson’s magisterial surveys of fish and seafood.

In an addictive cocktail of anecdote and lore the book combines a scientific catalogue of edible marine creatures with recipes drawn from those countries which border the South China Sea and the eastern Indian Ocean.

Few books are as exhaustive or as enthusiastic in combiningllustrated descriptions of nearly 200 species, complemented by 150 traditional recipes from Vietnam, Thailand, Cambodia, and Indonesia, among other countries. The delicate skill with which so many facts are deployed is at once playful and learned; accurate, yet with an eye to the surreal.

The book was first published in Singapore and Hong Kong in 1976; it has been entirely revised for this second edition,