- Hardcover: 352 pages
- Publisher: Random House Canada; Signed copy edition (Oct. 31 2000)
- Language: English
- ISBN-10: 0679309500
- ISBN-13: 978-0679309505
- Product Dimensions: 28.9 x 3.2 x 25.7 cm
- Shipping Weight: 2 Kg
- Average Customer Review: 14 customer reviews
- Amazon Bestsellers Rank: #151,749 in Books (See Top 100 in Books)
Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia Hardcover – Oct 31 2000
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From the Inside Flap
Recognizing that the wonderful flavours and tastes of Southeast Asia spill over national borders, Jeffrey Alford and Naomi Duguid set out to eat their way through the Mekong region's towns and villages, large and small, collecting recipes, cooking techniques, stories and photographs. "Hot Sour Salty Sweet is the glorious result of their travels in the region extending south from China, down through Cambodia to Vietnam and including parts of Laos, Burma and Thailand.
Dishes like "Spicy Grilled Beef Salad and "Vietnamese Chicken Salad with Fresh Herbs appear side by side with exotic treats like "Jungle Curry from North Thailand and "Pomelo Salad from Cambodia. There are simple warming soups, easy stir-fries and brilliant hot salsas. And for those with a taste for the sweet, desserts include the delectable "Sweet Satin Custard and "Bananas in Coconut Cream.
Throughout, the authors offer vivid descriptions of their days spent searching out the complex, seemingly contradictory flavours of hot, sour, salty and sweet and reveal the delightful shared culinary palate of the peoples of the Mekong.
About the Author
Jeffrey Alford and Naomi Duguid are photographers, writers, travellers and great cooks. Their first book Flatbreads and Flavors, won the James Beard Award for cookbook of the year and the IACP/ Julia Child Award for best first cookbook. Seductions of Rice, their second book, was chosen as cookbook of the year by Cuisine Canada. Alford and Duguid are contributors to Food & Wine, Food Arts, Gourmet and President's Choice Magazine. Their stock-photo agency Asia Access is based in Toronto, where they live with their sons Dominic and Tashi.See all Product description
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Hot, Sour, Salty, Sweet is, without a doubt, the best cookbook I have ever read. It is part travel novel, part anthropology lesson, and -- in large part -- a primer for westerners in Southeast Asian cuisine.
Easy to read, straightforward in instruction, its' only flaw is that -- in rare instances -- recipes may include items not available in even a metropolitan Asian market. (I have been to all of the Asian markets in Little Chinatown in Chicago and have yet to find coriander root!) But the ingredients are largely available at most Asian markets and even some larger supermarkets, and substitutions are often recommended.
The grilled chicken with hot and sweet dipping sauce has become a family favorite. The dipping sauce was so flavorful, so simple yet so complex in flavor -- I was surprised that I had made something so delicious.
Buy the book -- you won't be sorry!
And adding to the food quality is the need to curl up with this cookbook as if it were a novel - wonderful descriptions of a facinating part of the world, and expressive and intriguing pictures to fire the imagination. I only regret that I have to get it dirty - I'll have to buy a 2nd copy for my coffee table!
A must have for anyone who loves to have fun with food!
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Incidentally as a note to one of the other reviewers, the coriander plant is known as cilantro in the US.Read more