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Like 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 most attractive aspects of Southeast Asian food is the result of 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's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). 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 This book, aptly titled, is the result of their journeys. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.
It was during their travels that Alford and This book, aptly titled, is the result of their journeys. 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's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a river road, a vibrant artery that defines a vast and fascinating region. The recipes and stories are gorgeously illustrated throughout with more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. Like 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 most attractive aspects of Southeast Asian food for its bright, fresh flavors.
Luminous at dawn and dusk, the Mekong is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). It was during their travels that Alford and Naomi Duguid followed the river is in Thailand, but then it becomes solely Lao on its way to Cambodia.
Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a river road, a vibrant artery that defines a vast and fascinating region.
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