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

Front Cover
Artisan Books, 2000 - Cooking - 346 pages
3 Reviews
A culinary odyssey through the exotic cuisines of Southeast Asia features more than 175 delicious recipes from Vietnam, Thailand, Cambodia, and other countries, accompanied by information on regional cookery, cooking techniques, traditional ingredients and dishes, and more. BOMC Main.

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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

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About the author (2000)

Jeffrey Alford is a cook, writer, photographer, and great traveler. His first book, Flatbreads and Flavors: A Baker's Atlas, was the 1996 James Beard Cookbook of the Year and the IACO/Julia Childs Best First Book. Seductions of Rice, his second book, was Cuisine Canada's Cookbook of the year. His articles and photographs appear frequently in Food & Wine, Gourmet, and Fine Cooking magazines. He lives in Toronto with his two sons.

Naomi Duguid is a cook, writer, photographer, and great traveler. Her first book, Flatbreads and Flavors: A Baker's Atlas, was the 1996 James Beard Cookbook of the Year and the IACO/Julia Childs Best First Book. Seductions of Rice, her second book, was Cuisine Canada's Cookbook of the year. Her articles and photographs appear frequently in Food & Wine, Gourmet, and Fine Cooking magazines. She lives in Toronto with his two sons.

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