Discusses the cuisines of Hawaii, Tahiti, Indonesia, the Philippines, Vietnam, Thailand and other areas of the Pacific and Southeast Asia, and presents a variety of recipes characteristic of these regions. These distinctive dishes are produced by cooking styles ranging from the primitive ground ovens and leaf wrapping of Polynesia to the refined and exquisite court cuisine of Thailand. In between lies a vast mélange of highly developed culinary approaches, overlaid with a crumbling crust of many colonial influences. At first glance it would seem that many of these cuisines have little in common with one another; but they all depend heavily on the coconut, and without spices and rice, the cooking styles of Southeast Asia could not be what they are. - Introduction.

Title on booklet: Recipes: Pacific and Southeast Asian cooking.

v. 1 : Pacific and Southeast Asian cooking. -- v. 2 : Recipes: Pacific and Southeast Asian cooking. Introduction : Where many foods are strange and some are wonderful -- Hawaii : where Polynesia begins -- The bountiful feasts of Tahiti -- Coconuts, friend to half the world -- Indonesian tour : from hot to sweet -- Treasures of the Spice Islands -- Crossroads of Asia : Sumatra and Malaysia -- The Philippines, outpost of the West -- An infinite variety of rice -- The unconquerable Vietnamese cuisine -- Thailand, a realm of exotic flavors -- Appendix. Australia and New Zealand -- Glossary and shopping guide -- Recipe index.