Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford

From award-winning authors Jeffrey Alford and Naomi Duguid, this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). Hot Sour Salty Sweet’s more than 175 recipes 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. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together—for example: • Thai Grilled Chicken with Hot and Sweet Dipping Sauce • Vietnamese Green Papaya Salad and Lao Sticky Rice • Ginger Chicken Noodle Soup • Jungle Curry And so much more! In Southeast Asia, people eat for joy. Their palate is wildly eclectic and proudly unrestrained. In Read more

From the Publisher Six Seasons: A New Way with Vegetables The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vin... Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou More Than Cake: 100 Baking Recipes Built for Pleasure and Community Why I Cook Bayou: Feasting Through the Seasons of a Cajun Life Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 3,124 4,777 1,972 177 277 185 Price $24 29 $15 77 $18 50 $26 78 $18 49 $15 56 In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club. The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove. Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.