Chiles, lemongrass, fish sauce, coriander, and lime: Every recipe has layers of vivid flavors and aromas. Each country—and regions within countries—has its own combination of herbs, spices, and techniques, its own melodies within this musical structure.Setting sodium concerns aside, the foods within these pages are fairly healthy, with chapters devoted to fish and seafood and vegetarian dishes. Meat, as it is in Southeast Asia, is often used sparingly. When it's grilled, portions are reasonable. If stir-fried, it's often stretched with a healthy dose of vegetables.
This book delights the senses and the mind.
GIVE THIS TO: Anyone who values a beautiful, resonant, meaningful book. —Deb Wise