![]() She's the kind of woman who's never met a market she didn't like, and her journey through Laos is studded with descriptions of markets and how to cook the food that's sold there. ![]() She's not averse to drinking too much Beer Lao, or even more disastrously lao-lao, but is up the next morning to see what's for breakfast (coffee, bananas, rice balls, baguettes, honey, chili sauce, sticky rice and home-made papaya jam greet her during her first Lao hangover.) She's a traveler who wants to go everywhere, eat everything, talk with her mouth full, peer over shoulders in every kitchen-and then tell stories about it all. But to recommend it on those grounds alone would be unfair to Natacha. There are far too few books about traveling and eating in Laos, and for that reason alone this book stands out. This may not be the most conventional introduction to Lao food for the beginner but Natacha loves it, telling both the reasons why and how to make it in kitchens far from Laos. Arriving in Vientiane just in time for lunch, she throws herself on the mercy of the man who stamps her passport in the airport and is immediately taken to eat raw laap. ![]()
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