- Gebundene Ausgabe: 346 Seiten
- Verlag: Artisan (27. Oktober 2000)
- Sprache: Englisch
- ISBN-10: 1579651143
- ISBN-13: 978-1579651145
- Größe und/oder Gewicht: 25,6 x 2,9 x 28,7 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 219.962 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Hot, Sour, Salty, Sweet (Englisch) Gebundene Ausgabe – 27. Oktober 2000
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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
This culinary guide collects the results of the authors' travels through Asia's southern nations. Recipes, cooking techniques, stories and photographs have been collated from various countries including: Tibet; Burma; Vietnam; Cambodia; Laos; and Thailand.Alle Produktbeschreibungen
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Für jeden, der diese Gegend und ihre Menschen an sein Herz geschlossen hat, eine ehrliche Empfehlung (auch als Geschenk, bereitet sicher viel Freude).
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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!
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.
As the river meanders, then builds up force, the authors' tale grows stronger and richer as well. As you learn about the complex network of varied peoples, (yet quite different in culture and tastes) who are spread across this riverbed, be it the Han, Hmong, Bai, Karen, or Khmer and Cham, you are introduced by the nuances of geography, recipes and tribal descriptions to the people, and to the unique foods and diets enjoyed with each region's local spices and traditions. One group may never use pork, another uses fish sauce instead of salt, water buffalo is the preferred meat in some regions, coconuts do not grow in the North and stronger spices tend ot be used there, with coconut milk and seafood more commonly used as the river heads south towards the Mekong delta.
Ever wonder why some Chinese or Thai restaurants taste "different" from each other, even in the USA or whatever country you may be sampling such cuisine? Well, this book may at times educate you (just a little bit) to the ethnic origin of the person as they cook the food with their own special touches added. Ask the cook at your restaurant about their culinary background, to learn more!
The recipes can be transformed from printed page into tasty food with a visit to a local Asian grocery store, if available, visiting "Whole Foods" or "Fresh Market" type specialty grocery stores in larger cities, or via internet shopping to find a mail order source. The ingredients are not really expensive, and a regular person can make some common sense substitutions, to have a quite tasty meal.
I freeze the white bases of lemongrass stalks cut to size, and separately freeze some herbs in thier individual ice cube trays, and they are quite tasty when melted down. Do not use dried lemongrass, as it lacks the right taste! So, having uncommon ingredients handy isn't such a problem, especially when you may not cook more than one or two Asian meals within a few month period.
The recipe instructions are simple and thorough; these are not complex and delicate French sauces to be carefully created over hours... however, the complexity of tastes and textures of some Asian dishes can be no less complex than French, Indian or other cuisines.
Having a wok and gas stove/range is helpful for some recipes, however I've done quite well with a skillet on an electric/ceramic top stove. If you really want to "cook with gas", get the "Big Kahuna Burner"...it's exactly the firepower used throughout Asia, and the price is right on Amazon! (I've reviewed it on Amazon, and have no bias or connection to it other than it's "the real thing"!)
The special bonus in the book is the inclusion of beautiful colorful photos of the varied peoples in the area served by the Mekong, as they harvest food, prepare and eat it, or go about their business.
This makes me want to go back and see, taste and savor more of Asia!