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

by Jeffrey Alford, Naomi Duguid
Save up to 40%
Compare to estimated retail price: RM281.00 MYR  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

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

Culinary odyssey; Southeast Asia's flavor harmony.

As a fellow food enthusiast, this book might just be the perfect companion for your culinary curiosity. Imagine embarking on a journey right through Southeast Asia, without leaving your kitchen. "Hot, Sour, Salty, Sweet" does more than share recipes; it captures the essence of a vibrant culture through its food and the stories around it. The visual feast of over 150 photographs compliments the narrative, and the diverse array of dishes encourages a spirit of adventure and exploration in cooking. It's a transformative experience that adds not just recipes but also joy to your table.

  • James Beard Foundation Cookbook of the Year (2001)
Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

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

by Jeffrey Alford, Naomi Duguid
Save up to 40%
Compare to estimated retail price: RM281.00 MYR  

The item you've got your eye on is secondhand. You probably already know that, but just in case!

The estimated retail price shown next to any listed item represents the first-hand prices we've seen elsewhere, or the estimated original retail price of a comparable item of the same quality, construction and material offered elsewhere in new condition.

Condition guide

Book Condition Guide

Books in Like New Condition

This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Very Good Condition

This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Good Condition

We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

Books in Well Read Condition

This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.

*Books may be missing bundle media (e.g. CD, e-book code), if included.

 

Find out more about our process here.

ISBN: 9781579651145
Authors: Jeffrey Alford, Naomi Duguid
Publisher: Artisan
Date of Publication: 2000-10-02
Format: Hardcover
Related Collections: Travel, Food & Drink
Related Topics: Food and Drink, Travelogue, Food, Culinary, Cooking
Goodreads rating: 4.15
(rated by 1877 readers)

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
 

Culinary odyssey; Southeast Asia's flavor harmony.

As a fellow food enthusiast, this book might just be the perfect companion for your culinary curiosity. Imagine embarking on a journey right through Southeast Asia, without leaving your kitchen. "Hot, Sour, Salty, Sweet" does more than share recipes; it captures the essence of a vibrant culture through its food and the stories around it. The visual feast of over 150 photographs compliments the narrative, and the diverse array of dishes encourages a spirit of adventure and exploration in cooking. It's a transformative experience that adds not just recipes but also joy to your table.

  • James Beard Foundation Cookbook of the Year (2001)
Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.

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