The Durian Cookbook
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Fully embracing the complex pleasures of one of the world’s most distinctive fruits, this collection of recipes from eight Malaysian chefs showcases its use in savory and sweet dishes.
Produced with the blessing of the Malaysian agricultural ministry, the book hopes to take advantage of increasing availability of durian worldwide thanks to the development of varieties which are more suitable for shipping and of flash-freezing methods which preserve durian’s flavor.
The book includes a guide to durian varieties, including those which are easily found, such as Hor Lor, “considered a good beginner’s durian,” and the extremely rare Black Thorn, with flesh that “is thick, rich and custard-creamy with appealing bitterness.”
Among the 70 recipes:
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Steamed durian custard buns
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Fermented durian sambal with dried anchovies
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Grilled sirloin steak with pink peppercorn durian sauce
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Crispy durian pancakes with coconut and peanuts
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Beet salad with salted durian granola and minted durian yogurt curd
As deep a plunge into the subject as we have ever seen.
Paperback. 10” x 10””. Color photographs throughout.