Fish and Fish Dishes of Laos
- Book Review,
by Alan Davidson
From Book News, Inc.
Those interested in food and its history will welcome the republication of the great food writer Alan Davidson's first book. Worthwhile for its authentic recipes, this book is also significant as a catalog of the many fish included, which were caught in Laos when Davidson was British Ambassador there. A drawing and a description of the natural history and fishing techniques used for each fish are included. The original 1975 edition was published by Charles E. Tuttle. Davidson (d.2003) went on to write the Oxford Companion to Food. Distributed in the US by the David Brown Book Co.Copyright © 2004 Book News, Inc., Portland, OR
Book Description
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. 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 and Thailand.
Language Notes
Text: English, Lao
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