Duguid, Naomi. Available from another library.
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
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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.
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In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained.
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In Hot, Sour, Salty, Sweet , at last this great culinary region is celebrated with all the passion, color, and life that it deserves. 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. 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.
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 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call.
The culinary map of Southeast Asia is about to change, if award-winning cookbook authors Jeffrey Alford and Naomi Duguid have their way. Realizing that the wonderful flavors of Southeast Asia spill over national borders, Alford and Duguid set out to eat their way through the region's towns and villages, all the while collecting recipes, cooking techniques, stories, and photographs.
There are simple warming soups, easy stir-fries, brilliant, hot salsas, and cooling desserts. Evocative stories and photographs of their travels also appear throughout. Convert currency.
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