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Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. This book, aptly titled, is the result of their journeys. In Southeast Asia, people eat for joy.
Only after three thousand miles does it finally enter Vietnam and then the South China Sea. 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 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 river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. 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 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 river is in Thailand, but then it becomes solely Lao on its way to Cambodia. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia.
In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that surrounds it.
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