Synopsis
Two Toronto food-lovers who are also photographers explore the cuisine of the Mekong River Valley in this gorgeously illustrated cookbook, which features 175 recipes for Southeast Asian dishes, many of which are unfamiliar to non-Asian audiences. Recipes include Buddhist Sour Soup, Thai-Style Chinese Greens, Rice Paper Roll-Ups with Shrimp and Herbs, and Fried Bananas. Chosen by the New York Times as one of the best cookbooks of 2000.
| Details | | Publication Date: | 2000-10-07 |
| Size | | Length: | 346 pages | | Height: | 10.0 in | | Width: | 11.3 in | | Thickness: | 1.2 in | | Weight: | 79.2 oz |
Publisher's Note
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. In Hot, Sour, Salty, Sweet, dishes like Spicy Grilled Beef Salad and Vietnamese Chicken with Fresh Herbs appear side by side with more exotic treats like Jungle Curry from Thailand and Pomelo Salad from Cambodia. There are simple warming soups, easy stir-fries, brilliant, hot salsas, and cooling desserts. Evocative stories and photographs of their travels also appear throughout.
Industry Reviews
"[T]his is a breakthrough book. southeast Asian cuisine is among the world's most interesting, yet is underrated and underreported....At this stage of America's culinary development, there cannot be too many cookbooks about the great cuisines of Asia, and it is hardly going out on a limb to say that HOT SOUR SALTY SWEET is a major contribution to the field."
New York Times - Mark Bittman (11/01/2000)
"Another in the couple's series of combined travelogues and cookbooks, it is as beautiful as its celebrated predecessors on flatbreads and rice--but more significant, because of its tighter geographical focus and broader range of recipes....Alford and Duguid are good at giving instructions that guide the beginner without insulting the experienced cook..."
New York Times Book Review - Corby Kummer (12/10/2000)
"This book is drop-dead gorgeous from the paper to the printing, design, and photography....HOT SOUR SALTY SWEET is two genres joined at the hip. One is a personal travelogue by two very interesting folks with a spare, nicely honed writing style....[The] recipes pair a simple approach with a bit of culinary adventure....Our advice is to run and and purchase your own copy of this remarkable work...."
Cook's Illustrated - Christopher Kimball
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