Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

Jeffrey Alford and Naomi Duguid traveled along the Mekong River to document Southeast Asian culinary traditions. Their work captures recipes and techniques gathered from village cooks and market vendors across China, Burma, Laos, Thailand, Cambodia, and Vietnam. The authors observed that these regional cuisines share a common approach to balancing hot, sour, salty, and sweet flavors. This book presents over 175 dishes that reflect this distinctive quartet of tastes. The text is organized into chapters such as Salsas, Street Foods, Noodles, and Desserts. Dishes from different countries appear side by side within each section. A Lao chicken soup sits next to a Vietnamese ginger-chicken soup. Thai vegetable stir-fries follow spicy potatoes from southwest China. More than 150 full-color photographs illustrate the food and travel experiences. The authors previously wrote Flatbreads and Flavors and Seductions of Rice. This volume suits readers interested in regional Asian cooking and culinary history. It appeals to those who enjoy reading about ingredients and techniques alongside recipes. People seeking quick weeknight meals may find the travel anecdotes less relevant. The book offers a detailed look at how traditions mingle along the river.