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Fish and Fish Dishes of Laos Paperback – October 11, 2003

4.6 4.6 out of 5 stars 4 ratings

This is a reprinting of Alan Davidson's study of the fish cookery of Laos. There is also much information on cooking materials and ingredients. This book has been out of print for more than two decades and its reappearance is eagerly awaited. The critical thing to remember about the fish dishes of Laos is that there is no seaside and that all the fish live in the Mekong river and its tributaries. That great stream runs from China in the north to the Falls of Khong to the south. It forms the border between Laos and Bhurma (Myanmar), and Laos and Thailand.
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About the Author

Alan Davidson was born in Northern Ireland in 1924. In the British Navy in the war he served in the North Atlantic as well as in the Mediterranean and Pacific. Later he travelled the world in the diplomatic service. Alan is the author of the Oxford Companion to Food, a major reference work that he took 21 years to complete and that has been an international bestseller. He has also written a number of other books including Mediterranean Seafood, Seafood of South-East Asia, Fish and Fish Dishes of Laos, On Fasting and Feasting, Seafood and Fruit.

Product details

  • Publisher ‏ : ‎ Prospect Books; 3rd edition (October 11, 2003)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 208 pages
  • ISBN-10 ‏ : ‎ 0907325955
  • ISBN-13 ‏ : ‎ 978-0907325956
  • Item Weight ‏ : ‎ 12.2 ounces
  • Dimensions ‏ : ‎ 5.5 x 1 x 8.5 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 4 ratings

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Top reviews from the United States

  • Reviewed in the United States on August 20, 2015
    A classic book, well written and full of interesting information. If you are not into south east asian cuisine, i guess there is no point in buying it. But if you are, it is well worth the read. Not just the recipes and local fish descriptions, but also the wonderful and colorful text on Laotian life and food. Even though getting a lot of the fish species here in the US might seem unlikely, one can find suitable substitutes in large Vietnamese grocery stores in areas with sufficient populations (San Diego, Westminster, San Jose for example) where they carry a wide variety of Mekong fish in the frozen sections.
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  • Reviewed in the United States on December 10, 2012
    This very interesting book dates from the times before the coup d'état which brought down the Monarchy of Laos and let the Pathet Lao take over the power.

    Mr Alan Davidson was the British Ambassador at Vientiane and was THE great admirer of the Laotian population, of all the dozens of tribes that form the Lao people. With all their different habits, beliefs and ... fish recipes!
    So his first ackowledgements do not go to famous cooks like Phia Sing for books like Traditional Recipes of Laos, no, they go to the lady fishmongers in the morning market of Vientiane. Because they are the wells of wisdom that nurtures this book, their knowledge about all the fish swimming in Lao waters.
    It is most important to know that the country is landlocked and all the fish live in the Mekong river and its tributaries. That great stream runs from China in the north to the Falls of Khong to the south. It forms the border between Laos and Myanmar/Burma, and Laos and Thailand.

    In the first part, going until page 96 the author introduces us into all the possible kinds of Laotian fishes. The masterful descriptions are accompanied by artfully created designs made by young Lao artists.
    The impossible kinds he expertly explains to the yet "hooked" readers in the following chapter "Oddities and Mysteries".
    So we learn about the revengeful Puffer Fish, the Fighting Fish, the Archer Fish who literally shoots insects out of the air, Electric Eels and the River Dragons! And finally the Mermaid of Laos aka the Dugong who nurtures its little ones from its breasts, being a mammal and not a fish!

    At the beginning of the chapter about Cookery Mr Davidson introduces us to the traditional utensils and ingredients of the Lao fish cuisine. Every plant - is it mint, basil, lemongrass, onion or others, has its own page with the same artfully performed designs as the fishes!
    And then there are the recipes. In a variety that is really stunning!
    An as if the Laotian cuisine wasn't enough to fulfill the appetite of the readers, the author leads us into the neighbouring countries like Myanmar/Burma, Thailand , Cambodia and Vietnam!

    I am so happy to have copy of this fabulous book which is more easily bought in Laos than out of the country! To the new edition has been added a whole new chapter especially for the Giant Catfish - a species that has been endangered by extinction. But with the united forces of the Mekong river states, new fingerlings have been and will always be released to ensure a sufficient number of population.

    Whoever is interested in Southeast Asian cuisine will also be interested in this book. Together with the yet mentioned above Traditional Recipes of Laos by Phia Sing reprinted finally in 2000 and 2008 and the most original Ant Egg Soup: The Adventures Of A Food Tourist In Laos by Natacha Du Pont De Bie it is the base of the knowledge about Laotian recipes.
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