- Gebundene Ausgabe: 352 Seiten
- Verlag: Artisan (27. Oktober 2000)
- Sprache: Englisch
- ISBN-10: 1579651143
- ISBN-13: 978-1579651145
- Größe und/oder Gewicht: 25,7 x 29 x 3,3 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (1 Kundenrezension)
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Amazon Bestseller-Rang:
Nr. 28.875 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 37 in Englische Bücher > Kochen & Genießen > Gastronomie
- Nr. 46 in Englische Bücher > Kochen & Genießen > Regional & International > Asiatisch
- Nr. 50 in Englische Bücher > Reise & Abenteuer > Asien > Südosten
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Produktbeschreibungen
Amazon.com
The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted.
Beginning with a discussion of the Mekong region, its people (a complicated mix, among them the Kai, Akha, and Cham), and their characteristic foods, the book then provides recipes organized by ingredients, dish types, and topics such as "Everyday Dependable," "One-Dish Meals," "Kids Like It," and "Vegetarian Options." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. Chapters devoted to such sweets as Tapioca and Corn Pudding with Coconut Cream, grilled specialties, and fare for adventurous cooks, such as Aromatic Steamed Fish Curry (more painstaking technically, though not truly difficult) further widen the book's scope. Illustrated throughout with 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm
Kurzbeschreibung
Award-winning cookbook authors Jeffery Alford and Naomi Duguid set out to eat their way through Southeast Asia's towns and villages, collecting more than 175 recipes, cooking techniques, stories and photos along the way. Color photos.
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
3 von 3 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
Naomi und Jeffrey sind ein unheimlich symphatisches Paar das sich wirklich in Augenhöhe der Menschen in diesen Ländern bewegt. Viele Gerichte sind von Strassenständen entlehnt und die kurzen Erlebniserzählungen tun ein übriges, um sich fast wie daheim in einem typischen kleinen und äußerst einfachen thailändischen oder laotischen Heim zu fühlen. Alle Gerichte sind ausgezeichnet erklärt, leicht nachzukochen und bis jetzt hat noch jedes wunderbar geschmeckt :-)
Für jeden, der diese Gegend und ihre Menschen an sein Herz geschlossen hat, eine ehrliche Empfehlung (auch als Geschenk, bereitet sicher viel Freude).
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
36 Rezensionen
108 von 110 Kunden fanden die folgende Rezension hilfreich
AMAZING! Best Cookbook in my collection!
21. November 2001
Format:Gebundene Ausgabe
I am, admittedly, a coockbook hoarder. I have them everywhere -- even in the drawers of my nightstand and tucked under the bed. I read them cover-to-cover like other people read novels.
Hot, Sour, Salty, Sweet is, without a doubt, the best cookbook I have ever read. It is part travel novel, part anthropology lesson, and -- in large part -- a primer for westerners in Southeast Asian cuisine.
Easy to read, straightforward in instruction, its' only flaw is that -- in rare instances -- recipes may include items not available in even a metropolitan Asian market. (I have been to all of the Asian markets in Little Chinatown in Chicago and have yet to find coriander root!) But the ingredients are largely available at most Asian markets and even some larger supermarkets, and substitutions are often recommended.
The grilled chicken with hot and sweet dipping sauce has become a family favorite. The dipping sauce was so flavorful, so simple yet so complex in flavor -- I was surprised that I had made something so delicious.
Buy the book -- you won't be sorry!
38 von 38 Kunden fanden die folgende Rezension hilfreich
Delicious Recipes, Beautiful Pictures
20. November 2000
Format:Gebundene Ausgabe
You won't be able to decide whether to run to your kitchen or to the airport. This book has stunning photos, engaging essays and scrumptious recipes. At this price it's a bargain!!
50 von 53 Kunden fanden die folgende Rezension hilfreich
Five Star Flavour Hits!
16. November 2000
Format:Gebundene Ausgabe
If you love flavour, you have to have this book. Thai food introduced many of us to that culinary balance of hot, sour, salty and sweet, which gives this book its name. Alford and Duguid reveal the similarities and differences in the cuisines of neighbouring worlds along the Mekong.
I've been fortunate to help test for the authors, and this collection is my favourite so far. Many of the recipes are now in my daily repetoire, to the delight of family and guests. Choose a spice paste or sauce to transport a simple meal into another realm. That's not to say it's all complex; recipes such as Yunnan greens, or Dali Cauliflower satisfy with a few well chosen ingredients, simply prepared. I had to resist the urge to jazz it up, and was glad to have followed the recipe and learned something new.
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