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<p><br>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.<P> 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.<p> It was during their travels that Alford and Duguid&#8212;who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors&#8212;came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach&#58; 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.<p> Like Alford and Duguid's two previous works, <I>Flatbreads and Flavors</I> ("a c

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

Author

Jeffrey Alford, Naomi Duguid

Publisher

Artisan ; Melia

Published

2000

Language

EN

ISBN

9781579651145

Category

cooking

Subjects

Fiction, Reference, Travel

Rating

4.13 / 5 (1,535 ratings)

Updated

2026-03-14