Naomi Duguid

I wanted to like this cookbook more than I did. The illustrations were lovely, and the authors present a variety of recipes for those wanting to make dishes from countries such as Thailand, Burma, Vietnam, and Laos in Southeast Asia. I just did not connect that much with the travel narrative section, and I did not find many recipes I would want to try in my own home. I'll probably stick to occasionally enjoying these cuisines in specialty restaurants.

Bread-making turned into an exciting adventure, geographically and culturally. Whole grains and flour types explained; fairly good directions but be ready to improvise and adjust the ratio of wet and dry ingredients. The recipes lead you to learn about being adaptable in making grain-based yeast products, and above all, how basic it is to enjoying a meal. The recipes are delightfully augmented with directions for spreads, dips and stews. I find inspiration every time I open the book.

Food of Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.
Introduction: Includes maps and a section entitled "cuisines without borders." Also a glossary (which includes food) and annotated bibliography. There is so much history and culture spread throughout this book and within the recipes. It's a delight to read.
Photos: Gorgeous. Photos of locales, foods, and finished recipes.
Recipes: Easy to follow, with alternative cooking methods mentioned.