Hot Sour Salty Sweet - Alford, Jeffrey; Duguid, Naomi
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PRAISE FOR JEFFREY ALFORD AND NAOMI DUGUID'S AWARD-WINNING BOOKS: Flatbreads and Flavors: A Baker's Atlas and Seductions of Rice "Their latest book is simply stunning."—The New York Times "A touching and vivid account" —Food & Wine "A huge concept and Alford/Duguid are well suited to the task." —The Globe and Mail "If you by one cookbook this year, make it this one." —USA Today "A certifiable publishing event . . . a breakthrough . . ." —Vogue

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PRAISE FOR JEFFREY ALFORD AND NAOMI DUGUID'S AWARD-WINNING BOOKS: Flatbreads and Flavors: A Baker's Atlas and Seductions of Rice "Their latest book is simply stunning."—The New York Times "A touching and vivid account" —Food & Wine "A huge concept and Alford/Duguid are well suited to the task." —The Globe and Mail "If you by one cookbook this year, make it this one." —USA Today "A certifiable publishing event . . . a breakthrough . . ." —Vogue
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Autorenporträt
Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled How Pea Cooks: Food and Life in a Thai-Khmer Village. His earlier books, all co-written with Naomi Duguid, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand. Naomi Duguid is a writer, photographer, traveler, and home cook. Her recent cookbook Taste of Persia is the winner of a James Beard Award, an IACP Cookbook Award, and a Taste Canada Award. Her book Burma: Rivers of Flavor  is also an IACP Cookbook Award and Taste Canada Award winner. Her six previous award-winning titles, co-authored with Jeffrey Alford, include two now-classic cookbooks that won the James Beard Award for Cookbook of the Year: Flatbreads & Flavors: A Baker’s Atlas and Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Naomi leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery, and is a frequent guest speaker and presenter at food conferences, particularly those focused on grains. She lives in Toronto. Follow her on Instagram and Twitter at @naomiduguid.