Nawlar tells how to prepare 22 classic Lao dishes. Many of these are also methods of food preservation. The recipes include pak tiam gong (pickled garlic), paa daek (fermented fish), sin daet (sundried meat), and sai ua kwai (buffalo sausage). Each recipe lists ingredients, then tells how to make it.
Kongsy's mouth-watering photographs will inspire cooks. And as a perk, he got to eat many of the samples.
by Thipnouda Itthipol, photographs by Kongsy Vilayphone
This book was made possible with support from the Bostic family and a Microsoft Matching Grant. Thank you!
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