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Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia (Hardcover)

by Jeffrey Alford (Author), Naomi Duguid (Author)

4.7 out of 5 stars See all reviews (14 customer reviews)

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Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent

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Product Details

Hardcover: 352 pages
Publisher: Random House Canada (Oct 31 2000)
Language: English
ISBN-10: 0679309500
ISBN-13: 978-0679309505
Product Dimensions: 28.6 x 26 x 3.2 cm
Shipping Weight: 2.2 Kg

Average Customer Review: 4.7 out of 5 stars See all reviews (14 customer reviews)

Amazon.ca Sales Rank: #41,846 in Books (See Bestsellers in Books)

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Product Description

From Amazon.com

The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted.

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

From Publishers Weekly

With their usual ?lan, Alford and Duguid (Flatbreads and Flavors; Seductions of Rice) follow the Mekong River through southeast Asia (Vietnam, Thailand, Cambodia, Burma and the Chinese Yunnan region) to bring home a trove of delicious, unusual recipes. Fans of their earlier books may be disappointed to see that their latest volume often revisits earlier themes. Still, there are enough uncommon recipes here to keep even the most inveterate cookbook reader discovering new flavor combinations. (Consider Vietnamese Baked Cinnamon P?t? and Smoked Fish and Green Mango.) As in their other books, the authors display a specificity and a knowledge of this part of the world that is staggering, as well as a heartfelt reverence for the foods that "real" people eat. Vietnamese Beef Ball Soup, for example, is commonly sold by street vendors, and Shan Salad with Cellophane Noodles was picked up from an acquaintance who lives on the Shan State-Thai border. The provenance of each recipe is provided so that readers may clearly distinguish between multifaceted Thai cuisine and French-influenced Vietnamese foods such as Saigon Subs on baguettes. One-page mini-essays on the pair's travel experiences are truly a treat; they cover topics such as fermented fish and the city of Vientiane. With this third book, Alford and Duguid prove that they are fast producing a body of work that commands serious admiration. The hypnotic black-and-white cover photo of a teapot in soft focus will have book buyers lingering in the aisles.
Copyright 2000 Reed Business Information, Inc.

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Inside This Book (Learn More)

Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index

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	65% buy the item featured on this page: Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia 4.7 out of 5 stars (14) CDN$ 37.80
	11% buy Beyond the Great Wall: Recipes and Travels in the Other China 3.0 out of 5 stars (2) CDN$ 44.10
	10% buy Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent 4.5 out of 5 stars (4) CDN$ 44.10
	7% buy Seductions of Rice: A Cookbook 4.7 out of 5 stars (15) CDN$ 25.17

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Customer Reviews

14 Reviews

5 star:		(12)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

Average Customer Review

4.7 out of 5 stars (14 customer reviews)

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Most helpful customer reviews

2.0 out of 5 stars Nothing special, Sep 7 2003

By A Customer

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!I'm returning it for sure.

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4.0 out of 5 stars Sure book is fine but binding wasn't, Jun 15 2003

By	D. Downie (Brisbane, Qld Australia) - See all my reviews (REAL NAME)

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. I would write in and ask about the chapter being upside down before ordering this book though.

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5.0 out of 5 stars Excellent and Usable, May 22 2002

By A Customer

Alford and Duguid's book is beautiful, interesting, and the recipes are fantastic. Many of their recipes have become weekly standbys in my house. Their commentary is down to earth and helpful. I couldn't recommend this book highly enough for anyone interested in learning about or building a library in southeast asian cooking.

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Most recent customer reviews

5.0 out of 5 stars outstanding in every way
I too, am a cookbook collector. My shelves are so crowded now that I have to think very carefully about any new additions. Hot Sour Salty Sweet has exceeded all expectations. Read more

Published on April 11 2002 by A. Wang

5.0 out of 5 stars Great combination of travelogue and cookbook
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

Published on Jan 21 2002 by R. Stokes

5.0 out of 5 stars Beautiful Book
I can't cook because I can't quit looking at this book long enough to do so. Gorgeous print and photos. Bravo to the authors. Thank you for sharing your journey.

Published on Jan 21 2002 by Deanna Campbell

5.0 out of 5 stars AMAZING! Best Cookbook in my collection!
I am, admittedly, a coockbook hoarder. I have them everywhere -- even in the drawers of my nightstand and tucked under the bed. Read more