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    Hot, Sour, Salty, Sweet (Hardback) By (author) Jeffrey Alford, By (author) Naomi Duguid

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    DescriptionAward-winning cookbook authors Jeffery Alford and Naomi Duguid set out to eat their way through Southeast Asia's towns and villages, collecting more than 175 recipes, cooking techniques, stories and photos along the way. Color photos.


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  • Full bibliographic data for Hot, Sour, Salty, Sweet

    Title
    Hot, Sour, Salty, Sweet
    Authors and contributors
    By (author) Jeffrey Alford, By (author) Naomi Duguid
    Physical properties
    Format: Hardback
    Number of pages: 346
    Width: 256 mm
    Height: 287 mm
    Thickness: 34 mm
    Weight: 2,116 g
    Language
    English
    ISBN
    ISBN 13: 9781579651145
    ISBN 10: 1579651143
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FM
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC21: 641.595
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    BISAC V2.8: CKB041000
    Ingram Theme: CULT/SEASIN
    BISAC V2.8: TRV003060, CKB090000
    LC subject heading:
    BIC subject category V2: 1FM
    LC subject heading:
    DC22: 641.5/0959
    LC classification: TX724.5.S68 A44 2000
    DC22: 641.50959
    LC subject heading:
    Thema V1.0: WBN
    Illustrations note
    colour illustrations
    Publisher
    ARTISAN
    Imprint name
    Artisan Division of Workman Publishing
    Publication date
    27 October 2000
    Publication City/Country
    New York
    Back cover copy
    PRAISE FOR JEFFREY ALFORD AND NAOMI DUGUID'S AWARD-WINNING BOOKS: "Flatbreads and Flavors: A Baker's Atlas" and "Seductions of Rice" "Their latest book is simply stunning."--"The New York Times" "A touching and vivid account" --"Food & Wine" "A huge concept and Alford/Duguid are well suited to the task." --"The Globe and Mail" "If you by one cookbook this year, make it this one." --"USA Today" "A certifiable publishing event . . . a breakthrough . . ." --"Vogue"
    Flap copy
    Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid--who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors--came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, "Flatbreads and Flavors" ("a certifiable publishing event" --"Vogue") and "Seductions of Rice" ("simply stunning"--"The New York Times"), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" ("National Geographic Traveler"). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In "Hot, Sour, Salty, Sweet," at last this great culinary region is celebrated with all the passion, color, and life that it deserves.