Beginning with a discussion of the Mekong region, its people (a complicated mix, among them the Kai, Akha, and Cham), and their characteristic foods, the book then provides recipes organized by ingredients, dish types, and topics such as "Everyday Dependable," "One-Dish Meals," "Kids Like It," and "Vegetarian Options." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. Chapters devoted to such sweets as Tapioca and Corn Pudding with Coconut Cream, grilled specialties, and fare for adventurous cooks, such as Aromatic Steamed Fish Curry (more painstaking technically, though not truly difficult) further widen the book's scope. Illustrated throughout with 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm --This text refers to an alternate Hardcover edition.
It has excellent recipes, great stories and lovely pictures...a great accompaniment to Mangoes and Curry Leaves.Published 9 days ago by Amazon Customer
This is an excellent book with well described instructions for the recipes and fantastic photography!
Also wonderful explanations about the regions the authors visited. Read more
I have also reviewed Beyond the Great Wall: Recipes and Travels in the Other China and Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent by the same authors... Read morePublished on Sept. 5 2010 by C. J. Thompson
I was expecting a lot more from this book....Instead I got to much text, and not enough good recipes. Really this book is nothing special, and it is big and bulky! Read morePublished on Sept. 6 2003
My copy had at least a chapter upside down. That's unfortunate as it makes it difficult to use. Having said that, I've cooked 2 recipies so far and they've both been good. Read morePublished on June 15 2003 by D. Downie
Alford and Duguid's book is beautiful, interesting, and the recipes are fantastic. Many of their recipes have become weekly standbys in my house. Read morePublished on May 22 2002
Wonderful combination of travelogue and cookbook.
Incidentally as a note to one of the other reviewers, the coriander plant is known as cilantro in the US. Read more