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I’ve been fascinated by Lao Food for more than two decades. When I first went to Laos, the communist regime had closed the country for years but the isolation had kept the food culture in stasis, uncontaminated by outside influences. It was virtually unknown outside the regional area and deserved to be better known and celebrated. Lao cuisine is a remarkable synthesis of a thousand years of history, culture, and, as the French would say ‘terroir’, that unique context of land and farming practice that results in regional flavour. I love that authentic food, and I admire the beautiful country, and the friends I have made in my exploration of both.
In 2000 I read a sentence in a guidebook stating that there was only one book in print on Lao cuisine written in the English language. The lone cookbook was called Traditional Recipes of Laos and was printed by Prospect Books, a tiny publisher of culinary academia and rare recipes. It was a real find, for it contained the recipes of the late king of Laos’s chef, Phia Sing – the recipes of the royal court of Laos! This book sent me to Laos to find out more and write my own book.
The story behind the publication of the book was extraordinary. The king’s chef had handwritten his precious recipes in two small exercise books, which on his deathbed in 1967, he gave to the Crown Prince for safe-keeping. In 1974, Alan Davidson, the British ambassador to Laos and respected food academic, happened to be chatting to his Royal…
This version reestablishes the Lao text and prints the English unchanged from previous editions. The notebooks are a precious resource for those wishing to cook Lao food: the 124 recipes were compiled to give a balanced view of the cuisine (albeit from quite a high-ranking perspective). In the thirty years since its first appearance, materials and ingredients have become easier to source, and the cooking techniques and styles more familiar to us. The dishes, therefore, are very cookable. There is a long prefatory section, written by the late Alan Davidson and his daughter Jennifer, which explains much about Lao cookery,…
I’ve been fascinated by Lao Food for more than two decades. When I first went to Laos, the communist regime had closed the country for years but the isolation had kept the food culture in stasis, uncontaminated by outside influences. It was virtually unknown outside the regional area and deserved to be better known and celebrated. Lao cuisine is a remarkable synthesis of a thousand years of history, culture, and, as the French would say ‘terroir’, that unique context of land and farming practice that results in regional flavour. I love that authentic food, and I admire the beautiful country, and the friends I have made in my exploration of both.
This is a cookbook documenting northern Lao food preparation, Lao ingredients, and Lao recipes by a couple, Dorothy and Kees, who worked in Laos as volunteers. They met with many people I knew and wrote about including the family who ran The Boat Landing guesthouse. This is an extremely well-researched book on the food of the Luang Namtha district, which includes excellent photography, precise recipes, ingredient explanations, and a clear glossary. The recipes are authentic to the core so you might not be able to source many of the ingredients outside Laos but it’s an important book for anyone interested in Lao cuisine.
Includes over 400 color photographs. "An encyclopaedic resource for lovers of Lao food everywhere!" The little known cultures and cuisine of Northern Laos (Lao PDR) are showcased in the recipes of its local ethnic groups and Luang Namtha Province's premiere ecotourism lodge. Eighty-eight dishes from Lao, Khmu, Tai Dam, Tai Yuan and Akha are presented in clear, simple recipes. The stunning photography of life and food preparation in village homes and at The Boat Landing Guest House and Restaurant ties the dishes to their indigenous setting. This unique cookbook includes: 80+ recipes from Laos, a 28-page photo-illustrated glossary of Lao…
I’ve been fascinated by Lao Food for more than two decades. When I first went to Laos, the communist regime had closed the country for years but the isolation had kept the food culture in stasis, uncontaminated by outside influences. It was virtually unknown outside the regional area and deserved to be better known and celebrated. Lao cuisine is a remarkable synthesis of a thousand years of history, culture, and, as the French would say ‘terroir’, that unique context of land and farming practice that results in regional flavour. I love that authentic food, and I admire the beautiful country, and the friends I have made in my exploration of both.
This is a reprinting of Alan Davidson's study of the fish cookery of Laos. It contains a catalogue of species, as well as a collection of recipes. This book is an invaluable companion to have in hand while you peruse the markets in Laos or the regions around it. However, like his seminal work The Oxford Companion to Food, Davidson’s meticulous empirical approach to research and his indomitable knack for finding an amusing anecdote makes it an excellent armchair read too.
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…
I’ve been fascinated by Lao Food for more than two decades. When I first went to Laos, the communist regime had closed the country for years but the isolation had kept the food culture in stasis, uncontaminated by outside influences. It was virtually unknown outside the regional area and deserved to be better known and celebrated. Lao cuisine is a remarkable synthesis of a thousand years of history, culture, and, as the French would say ‘terroir’, that unique context of land and farming practice that results in regional flavour. I love that authentic food, and I admire the beautiful country, and the friends I have made in my exploration of both.
A superb, illustrated coffee-table book describing the Hill Tribes and their relations to plants from cultivation and marketing, to nutrition and spiritual use. Though not specifically about Laos, many of the tribes are in Laos too and they cross borders. An important book for the conservation of tribal knowledge and food culture.
For the half million people living in the remote mountains of northern Thailand, survival is dependent upon the forest. This study identifies more than 1000 plant species, with emphasis on medicinal plants and their uses.
Felicia Campbell is a food writer, editor, and author of The Food of Oman: Stories and Recipes from the Gateway to Arabia, the first English-language cookbook on Omani cuisine. She earned her masters degree in culinary anthropology from New York University with a specialization in Middle Eastern foodways. She has lectured on Omani food and food in zones of conflict at the Smithsonian Institute, Leiden University, New York University, and Arizona State University. She is currently developing a documentary series about endangered cuisines around the world.
Leela Punyaratabandhu doesn’t dumb things down in her cookbook, which is an ode to the city of her birth. Hers are Bangkok-style Thai dishes as they are cooked in Thailand. Through it we learn not only how to caramelize beef using jaggery (an unprocessed sugar), but also how to pair it with deeply savory and spicy dishes for a meal that harmonizes contrasting flavors and textures. The suggested meals in her book require cooking sets of dishes, often four or more. While not the makings of an easy weeknight dinner, if you follow her instructions, the results are truly transportive.
From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.
WINNER OF THE ART OF EATING PRIZE
Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.
In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of…
Thirty-two years ago, I got my start as a chef by cooking in a shoebox cafe in Boston that played with curious Asian ingredients. Ten years later, after using lots of Asian cookbooks, I was incorporating Thai and Vietnamese cooking into my menus at the restaurant I was running. A few years after that, I opened and ran a Vietnamese restaurant in Cambridge (unfortunately, after major success, it burned down after a year). After this, the tourism board of Malaysia sent me on a four-week trip to write about the street food for FoodArts magazine. It is these experiences that greatly influenced my interest in Southeast Asian cooking.
Written 35 years ago by a UCLA professor and a Bangkok-born female chef who owned a highly lauded restaurant near LA, this photo-less book explains Thai cuisine well, as well as the culture of food in Thailand, and its recipes never miss the mark and generally are short. This book is in no small part responsible for the success of Veggie Planet, a pizza restaurant I owned in Harvard Square, Cambridge, for 6 years. One of the most popular pizzas was called “Red Curry” pizza and was layered with coconut rice, broccoli, pan-fried tofu, and this book’s Red Curry Peanut Sauce. Never again will you use a curry sauce from a can. It’s been through 9 printings, and you’ll have to buy a used copy.
Rich, unusual flavors and hot and spicy combinations have made Thai cooking the newest exotic cuisine that is sweeping the country. Now 157 classic dishes from the authentic Thai restaurant Kamolmal have been collected and re-created into easy-to-follow recipes for American cooks.
After retiring from a career in climate science, I reinvented myself as an English teacher, a yoga instructor, and a writer. I write personal essays about my life experiences, in particular my time teaching in Thailand. Before I traveled to Thailand, while I was there, and when I returned home to the US, I devoured every book I could find that could help me make sense of Thai culture and manage as a farang (foreigner, Westerner) in the Land of Smiles. Here are my five picks for helping other farangs understand Thailand.
Tom Crowley is an American writer who has experienced Thailand from many perspectives over many decades: as a soldier during the Vietnam War, as a corporate executive, as a US foreign service officer, and as a volunteer at Mercy Centre, a Catholic charitable organization.
This poignant memoir is a series of vignettes that focus on Crowley’s traumatic wartime experiences and the healing he found years later working with desperate children in one of Bangkok’s poorest slums. I picked this book because it shows a part of Thailand that most farangs never see.
In Mercy's Heroes, a Vietnam veteran battling with PTSD turns from the business world to life as a volunteer, helping to rescue and protect street kids in Bangkok's biggest slum.
Here Tom Crowley details the children's efforts to survive abuse and the struggle for dignity waged by the poorest of families. Interwoven throughout, the author's combat experiences and pain highlight the question of how to find personal reconciliation amid the struggles of abused children in the slums. In his efforts to help others, he gains a spiritual understanding worth much more than his financial loss. At the same time, he…
As Professor of History and Global Asian Studies and Director of the Engaged Humanities Institute at the University of Illinois at Chicago, I'm interested in intersections at the margins between cultural systems. I first became drawn to Chinese history after visiting the country in 1982 and returned to teach English there before undertaking graduate studies. My work on eighteenth-century China focuses on ethnography and cartography as tools of empire building during its period of growth and expansion. My current project, Bridging Worlds: Reflections on a Journey, chronicles a quest for personal integration when obtaining an education has too often become predicated on the ability to cut oneself off from aspects of one’s own inner knowing and lived experience.
Tracing the emergence of the modern nation of Thailand from the Kingdom of Siam, Thongchai Winichakul demonstrates that the rulers of the emergent nation gradually adopted the same logic of national sovereignty and geopolitics as its colonial neighbors in the region, France and Britain. The implication is that in modernizing and reconfiguring what constitutes sovereignty Asian nations are not necessarily more benign than their western counterparts in extending their rule’ victims of western colonial aggression are not exempt from exercising similar forms of coercion against their own inner others.
This unusual and intriguing study of nationhood explores the 19th-century confrontation of ideas that transformed the kingdom of Siam into the modern conception of a nation. Siam Mapped challenges much that has been written on Thai history because it demonstrates convincingly that the physical and political definition of Thailand on which other works are based is anachronistic.
After retiring from a career in climate science, I reinvented myself as an English teacher, a yoga instructor, and a writer. I write personal essays about my life experiences, in particular my time teaching in Thailand. Before I traveled to Thailand, while I was there, and when I returned home to the US, I devoured every book I could find that could help me make sense of Thai culture and manage as a farang (foreigner, Westerner) in the Land of Smiles. Here are my five picks for helping other farangs understand Thailand.
The “many lives” in this series of linked short stories are those of eleven passengers who perish when a Bangkok-bound boat capsizes in a fierce storm.
I relished each story of each life, both as a literary gem and as an insight into something fundamental about Thai society, such as the importance of social class, the role of urban migration in altering provincial life, the potentially stifling aspects of intergenerational family obligations, and the overriding role of karma in Thai conceptions of life and death.
To me, Many Lives is to Thai culture what Thornton Wilder’s classic Our Town is to American culture.
"That night, the rain poured and wind howled, raindrops crashing like solid objects onto the ground and water. A passenger boat from Ban Phaen to Bangkok, packed with people, pressed on through the current amidst the rising clamor of the rain and storm. . . ." The boat capsizes in the torrent, and washed up on the shore the next morning are the sodden bodies of the many passengers who lost their lives.
Thus begins M. R. Kukrit Pramoj's classic novel set in the Thailand of the early 1950s and first published in 1954. The life of each passenger who…
During 30 years living in Chiang Mai, Thailand, I have developed a deep appreciation of Northern Thai culture and a fascination with its 700-year history. Though the region escaped being colonised as were nearby Laos (by the French) and Burma (by the Brits), a teak boom in the late 19th century came close to pulling it under the colonial yoke as Western trading companies muscled in. Teak Lord explores the frequently fragile relationships between circumspect Asians and adventurous Westerners, against a background of shifting borders and impenetrable jungle.
This memoir of a teak inspector working in the forests of North Siam offers a fascinating glimpse into the life of an Englishman coming to terms with an alien culture and environment in the 1920s. Campbell’s sharp observations and dry wit carry the reader through the steps involved in teak logging, from girdling the trees to felling, dragging, and floating them downstream, and offer the chance to share encounters with man-eating tigers and rogue elephants along the way.
Here is a bold and entertaining account of the life of a European teak inspector working in the heart of the Thai countryside in the 1920s. Beginning with a description of his voyage, Campbell conveys the adventure and the loneliness, the beauty and the terror, that was the White Man's lot and sprinkles his narrative with pithy anecdotes about his various encounters. Teak-Wallah is an evocative tale of a world that still exists, but in which the European no longer has a role.
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