Hot, sour, salty, sweet : a culinary journey through Southeast Asia

dc.contributor.author	Alford, Jeffrey
dc.contributor.author	Duguid, Naomi
dc.date.issued	2000
dc.identifier.isbn	1-57965-114-3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8284
dc.description.abstract	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.
dc.format	346 p. : ill.
dc.language.iso	en
dc.publisher	ARTISAN
dc.subject	Cooking
dc.subject	Southeast Asian
dc.title	Hot, sour, salty, sweet : a culinary journey through Southeast Asia
dc.type	Book