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Chicken in the Mango Tree (Food and Life in a Thai-Khmer Village)
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$26.95
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Product Details
Author:
Jeffrey Alford
Format:
Paperback
Pages:
224
Publisher:
Douglas and McIntyre (2013) Ltd. (November 10, 2015)
Language:
English
ISBN-13:
9781771620604
ISBN-10:
1771620609
Weight:
26.4oz
Dimensions:
7.5" x 9.5"
Case Pack:
20
File:
PGW-LEGATO-Metadata_Only_Publishers_Group_West_Customer_Group_Metadata_20250917130145-20250918.xml
Folder:
PGW
As low as:
$23.18
List Price:
$26.95
Publisher Identifier:
P-PER
Discount Code:
C
Audience:
General/trade
Pub Discount:
60
Imprint:
Douglas & McIntyre
Overview
* Winner of the Best Asian Cuisine from Books Outside Asia at the 2016 Gourmand Cookbook Awards! *
In the small village of Kravan in rural Thailand, the food is like no other in the world. The diet is finely attuned to the land, taking advantage of what is local and plentiful. Made primarily of fresh, foraged vegetables infused with the dominant Khmer flavours of bird chilies, garlic, shallots and fish sauce, the cuisine is completely distinct from the dishes typically associated with Thailand.
Best-selling food writer and photographer Jeffrey Alford has been completely immersed in this unique culinary tradition for the last four years while living in this region with his partner Pea, a talented forager, gardener and cook. With stories of village and family life surrounding each dish, Alford provides insight into the ecological and cultural traditions out of which the cuisine of the region has developed. He also describes how the food is meant to be eaten: as an elaborate dish in a wedding ceremony, a well-deserved break from the rice harvest, or just a comforting snack at the end of a hard day.
In the small village of Kravan in rural Thailand, the food is like no other in the world. The diet is finely attuned to the land, taking advantage of what is local and plentiful. Made primarily of fresh, foraged vegetables infused with the dominant Khmer flavours of bird chilies, garlic, shallots and fish sauce, the cuisine is completely distinct from the dishes typically associated with Thailand.
Best-selling food writer and photographer Jeffrey Alford has been completely immersed in this unique culinary tradition for the last four years while living in this region with his partner Pea, a talented forager, gardener and cook. With stories of village and family life surrounding each dish, Alford provides insight into the ecological and cultural traditions out of which the cuisine of the region has developed. He also describes how the food is meant to be eaten: as an elaborate dish in a wedding ceremony, a well-deserved break from the rice harvest, or just a comforting snack at the end of a hard day.
