HOT SOUR SALTY SWEET:
A Culinary Journey through Southeast Asia
Jeffrey Alford and Naomi Duguid
Photos: Many, but not of the recipes
Ease: 3-5
This is no mere cookbook. It is nothing short of a photo documentary and travelogue of a family’s culinary adventures in Thailand, Indonesia, Vietnam, China, Laos and Cambodia. The book jacket says, “Their shared interest is food in a cultural context” and their haunting portraiture and stunning landscapes provide a sensory and historical backdrop for the incredible flavors you wil find in these recipes.
One really has a sense here that the authors want to share and communicate the authentic and nuanced flavors they so clearly love. Paramount in this will be finding the right ingredients, and it will entail the intrepid cook leaving the comforts of the supermarket and making their own culinary journey to a Thai, Vietnamese, Laotian or Cambodian grocer. Or several.
Once your pantry is ready, I would recommend starting with Our Favorite Noodles with Greens and Gravy (guaytio ladna, p.116) – this luscious dish of silky noodles draped in a mildly salty pork and greens gravy and piquant vinegar dressing is now our favorite recipe, too. It’s quite addictive and now its key ingredient, fermented soybean paste (dao jiao or tuong), is a staple in my kitchen. We also recommend Hui Beef Stew with Chick-peas and Anise (231), Luang Prabang Pork Stew with Bitter Greens (another addictive dish, 245), and Grilled Lemongrass Beef (225). You might also want to start saving those cilantro roots for a Thai-style Grilled Chicken (199).
