Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia

I bought this cookbook after reading many wonderful reviews. I was not disappointed. This book is beautiful from start to finish. It took me while to pick out a recipe to cook because everything looks and sounds so incredible. I have now cooked several dishes and everything has been great and fairly simple to make. One of my favorites so far is the dish, "Our Favorite Noodles with Greens and Gravy." Find a good oriental grocery store, buy the book and impress your family and friends.

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!

This is the most compelling cookbook I have ever had in the more than 50 years I've been cooking (and eating). Usually I skim cookbooks, just picking out the best sounding recipes. But, in this book, I read (and salivated over) every word. Upon finishing, I immediately ordered another copy to be sent to one of my brothers and his wife who also love to travel and cook. All of the recipes I've tried so far have been fabulous.

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!!

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.