Product Description

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.

Product Details

• Amazon Sales Rank: #101963 in Books
• Published on: 2000-10-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 346 pages

Amazon.com
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. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. 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." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. 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 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm

From Publishers Weekly
With their usual ?lan, Alford and Duguid (Flatbreads and Flavors; Seductions of Rice) follow the Mekong River through southeast Asia (Vietnam, Thailand, Cambodia, Burma and the Chinese Yunnan region) to bring home a trove of delicious, unusual recipes. Fans of their earlier books may be disappointed to see that their latest volume often revisits earlier themes. Still, there are enough uncommon recipes here to keep even the most inveterate cookbook reader discovering new flavor combinations. (Consider Vietnamese Baked Cinnamon P?t? and Smoked Fish and Green Mango.) As in their other books, the authors display a specificity and a knowledge of this part of the world that is staggering, as well as a heartfelt reverence for the foods that "real" people eat. Vietnamese Beef Ball Soup, for example, is commonly sold by street vendors, and Shan Salad with Cellophane Noodles was picked up from an acquaintance who lives on the Shan State-Thai border. The provenance of each recipe is provided so that readers may clearly distinguish between multifaceted Thai cuisine and French-influenced Vietnamese foods such as Saigon Subs on baguettes. One-page mini-essays on the pair's travel experiences are truly a treat; they cover topics such as fermented fish and the city of Vientiane. With this third book, Alford and Duguid prove that they are fast producing a body of work that commands serious admiration. The hypnotic black-and-white cover photo of a teapot in soft focus will have book buyers lingering in the aisles.
Copyright 2000 Reed Business Information, Inc.

Los Angeles Times
"Once every five years or so there comes along a cookbook that transcends the category....This is such a work."

Customer Reviews

Wonderful
This was given to me by a good friend. I love to cook, and over the years have struggled with South East asian, Thai in particular, cooking. But this book lays it all out in such a way, and has such clear instructions that, in combination with an asian grocery store, it is foolproof. As a bonus, the travelogues and side bars are wonderfully interesting. Even if you don't cook, you will be taken away on a wonderful culinary journey through the region.

Some issues with book
Pondering on whether to return book or not. Purchased for Cambodian recipes, having a hard time finding a Cambodian cookbook, this was the best bet = and it does have dishes for things we ate like Khmer soup, pumpkin curry and a similar version to Amok. (oddly i have the amok recipe in my New York Cookbook, a favorite standby)

But as an avid photographer and traveler and cookbook collector, i have to say the travel writing is amateurish, the photos are not great (a mini picture of Angkor wat and i don't think i saw many pictures of places i'd been to in thailand or vietnam - just street scenes - what kind of travelogue is this?) and never seem to match the right page (you would think there would be a photo of what you are reading about next to it) and the pictures of dishes are far and few between. For the huge irregular book format of the book there are not that many recipes. Compare for example "the Cook's Book" for the same heft has 685 recipes.. Compare with Nobu Now for the difference in food photography capability..

if many of these reviews didn't say the recipes are good they are part of daily repetoire, i'm tempted to return. it really is way to big for the content inside.

Very Good Coffee Table Book. Good recipes, but expensive
`Hot Sour Salty Sweet' by husband and wife team, Jeffrey Alford and Naomi Duguid is a troublesome book to evaluate. Its biggest problem is its relatively high list price ($45) for no more than average culinary content. Much of that inflated price is based on its oversized heft and the fact that it mixes cooking content with comments on culinary regionalism and pure travelogue in text and pictures.

I confess that this is a very attractive book, very similar in appearance to their later volume, `Home Baking' that I enjoyed and very favorably reviewed. And, since the authors have just come out with a new book with similar heft, price, and subject, I figured it was time to attend to reviewing this volume.

Aside from the price, I have one major problem with this book. While its focus is the culinary world of Southeast Asia, the text is far more anecdotal and personal than it is analytical. After reviewing many excellent books on the regional cooking of France, Italy, and other parts of the Mediterranean, I really find this book very thin on substance. Part of the problem for me may be that it tries to cover far too great an area. In 324 pages of material, they cover Thailand, Burma, Cambodia, Vietnam, Laos, and Yunnan Province of China. Thailand alone has required a 675 page book (`Thai Food') from David Thompson. And, on the ingredients of Asia, you can get a far more comprehensive coverage in Bruce Cost's classic `Asian Ingredients'.

In contrast, the books on Italy's regions all include great insights on the origins of culinary mores in these relatively small venues. And, while Arthur Schwartz' book on Naples may include 50 detailed recipes for pasta in Campania, this book gives but 10 for a much larger region. On the other hand, I give the authors extra credit for providing a recipe for fresh, homemade rice noodles. You may have a bit of a problem wrangling this big book around your kitchen and making a decent photocopy of the oversized page, but it is still a good recipe.

If you have no interest whatsoever in acquiring any OTHER books on Southeast Asian cuisine and you have the budget for it, this is a very nice book. I just think that if you are serious about learning about food, you look for books with greater depth and less fluff.

I find it very interesting that none of the blurbs on the back of the book refer to this volume and none are from culinary notables. All refer to the authors' earlier book on flatbreads and most come from general publications such as `The New York Times' and `The Globe and Mail'.

I can really appreciate all the nice things other reviewers have said about this book, as I was impressed with it when I first looked at it 300 cookbook recipes ago. Since then, I find it just a bit too light for the price.

Recommended as a good coffee table book. Look for it at a steep discount!