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

Front Cover
Random House of Canada, Limited, 2000 - Cookery, Southeast Asian - 352 pages
3 Reviews
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 likeSpicy Grilled Beef SaladandVietnamese Chicken Salad with Fresh Herbsappear side by side with exotic treats likeJungle Curryfrom North Thailand andPomelo Saladfrom 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 delectableSweet Satin CustardandBananas 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.

What people are saying - Write a review

LibraryThing Review

User Review  - Rubygarnet - LibraryThing

A big gorgeous coffee-table travelogue-cookbook, and a fascinating introduction to Southeast Asia, but not really practical to cook out of unless one copies the recipes out onto separate pieces of paper. Read full review

LibraryThing Review

User Review  - onthequest - LibraryThing

I adore this book for its blend of cooking and travel writing. I have purchased all of their books (or begged them as Christmas gifts... or given them as wedding presents). I have to acknowledge ... Read full review

Other editions - View all

About the author (2000)

Jeffrey Alford and Naomi Duguid are photographers, writers, travellers and great cooks. Their first bookFlatbreads 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 toFood & Wine, Food Arts, GourmetandPresident's Choice Magazine. Their stock-photo agency Asia Access is based in Toronto, where they live with their sons Dominic and Tashi.

Bibliographic information