Jeffrey Alford, Author, Naomi Duguid, Author . Artisan $45 (381p) ISBN 978-1-57965-252-4
With their most recent cookbook, Home Baking
, the authors of Seductions of Rice
and Hot Sour Salty Sweet
strayed slightly from the kind of pungent Asian food that is their strength, but they're back on track with this paean to the...
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Jeffrey Alford, Author, Naomi Duguid, Author, Naomi Duguid, Joint Author Artisan $45 (352p) ISBN 978-1-57965-114-5
With their usual lan, Alford and Duguid (Flatbreads and Flavors; Seductions of Rice) follow the Mekong River through southeast Asia (Vietnam, Thailand, Cambodia, Burma and the Chinese Yunnan region) to bring home a trove of delicious, unusual...
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Jeffrey Alford, Author, Naomi Duguid, Author, Naomi Duguid, Joint Author Artisan $35 (454p) ISBN 978-1-57965-113-8
In their debut cookbook, the IACP and James Beard Award-winning Flatbreads & Flavors (1995), Alford and Duguid explored a wide range of ethnic cuisines using the traditional flatbreads of each as a springboard. Here the authors, who are married, do...
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Jeffrey Alford, Author, Naomi Duguid, Author, Richard Jung, Photographer Artisan Publishers $40 (376p) ISBN 978-1-57965-301-9
Alford and Duguid, authors of the acclaimed Mangoes & Curry Leaves, explore the food and peoples of the outlaying regions of present-day China, historically home to those not ethnically Chinese. Part travel guide and part cookbook, this collection...
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Naomi Duguid, photos by Richard Jung and Naomi Duguid. Artisan, $35 (368p) ISBN 978-1-57965-413-9
Duguid’s latest culinary immersion unveils food customs from Burma (Myanmar) where more than a century of civil unrest and decades of seclusion hid a remarkably enduring culinary tradition. Duguid (Toronto-based author of award winning Flatbread and
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Naomi Duguid. Artisan, $45 (400p) ISBN 978-1-57965-944-8
“We have an intimate relationship with salt, grain by grain, in our fingers as a pinch, between our teeth as we bite into a crystal, on our tongue as it melts,” writes Duguid (Taste of Persia) in this mesmerizing mix of recipes and food history. She
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