Mangoes & Curry Leaves

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9781579652524: Mangoes & Curry Leaves

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, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.

Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

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About the Author:

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, teacher, cook, and world traveler. Her most recent cookbook, Burma, brought news of a long-forgotten part of the world and was winner of the 2013 IACP Cookbook Award for Culinary Travel and the Taste Canada Food Writing Award. Her previous award-winning titles, co-authored with Jeffrey Alford, include Flatbreads & Flavors: A Baker’s Atlas, their first book, which won a James Beard Award for Cookbook of the Year; Seductions of Rice; Hot Sour Salty Sweet, also a James Beard Cookbook of the Year; Mangoes & Curry Leaves; and  Beyond the Great Wall.

Duguid’s articles and photographs appear regularly in  Lucky Peach, Food & Wine, and other publications. She is a frequent guest speaker and presenter at food conferences. She is the host of Toronto’s Food on Film series and has a strong online presence (Twitter and Facebook). Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.

About the Author:

Jeffrey Alford is the author, along with Naomi Duguid, of six award-winning books on food and travel: Flatbreads & FlavorsHomeBaking, Seductions of Rice, Hot Sour Salty Sweet, Mangoes and Curry Leaves, and Beyond the Great Wall. In stories, recipes, and photographs, the books explore daily home-cooked foods in their cultural context.

Alford now lives in northeastern Thailand, just near the Cambodian border. He plants rice in May each year, and harvests by hand in late November. He writes, gardens, grows orchids, and cooks, and he's learned to love the taste of red ant eggs, crickets, grasshoppers, and leguminous tree leaves. Nowadays, Jeffrey seldom photographs a person he doesn't know.

Naomi Duguid is a photographer, writer, world traveler, and great cook. She is a contributing editor of Saveur magazine and writes the bimonthly “Global Pantry” column in Cooking Light. She conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called Immerse Through. Duguid is the author of, most recently, Burma: Rivers of Flavor. Her earlier books, all co-written with Jeffrey Alford, are Flatbreads and Flavors; HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Her weekly posts at www.naomiduguid.blogspot.com often explore home-cooked foods in their cultural context.

 

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