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.
Many children of Lao refugees, who fled the communist take-over in the ’70s, are now coming of age and sharing their take on Lao cooking across the globe. Hawkers Fare details the story of James Syhabout who earned his spurs as a chef at hallowed restaurants such as The Fat Duck and El Bulli before opening his own Commis in Oakland and gaining two Michelin stars of his own.
Though known for fine dining this book is a homage to his Lao roots and his journey of discovery into his origins as the son of refugees who came to the US with nothing but their ability to work hard. He tells their story and returns to Laos himself where he picks up the flavours of his mother’s homeland with the scrupulous nose of a super-chef. It includes recipes that are both authentic but, unusually, measured out with pinpoint accuracy in…
From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes
James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in…
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.
