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In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppela…
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppela…
Presents over 175 recipes for Southeast Asian dishes, covering all courses from soups to desserts; and includes photographs and anecdotes about the author's culinary travels along the Mekong River.
Presents over 175 recipes for Southeast Asian dishes, covering all courses from soups to desserts; and includes photographs and anecdotes about the author's culinary travels along the Mekong River.
For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, …
Like Europe, the Subcontinent is a place where vastly different food traditions live side by side: Bangladeshi cooking, for example, is as distinct from South Indian cooking as Moroccan cuisine is from Greek. There are the simple vegetable mallums and spicy sambols of Sri Lanka,…