Cookaholics Bulletin Board

Borrowed this from the SFPL. Made this:



... and you can read a full review of the cookbook here: http://www.fuzzychef.org/archives/Cooki ... -2013.html

Anyone else check out this book? Opinions on the Duguid/Alford split? Is he working on his own cookbook? And will Sarah ever get out of the chair?

I got this book when it first came out, and I really liked it (but I probably didn't have to tell you that!), and have made a number of recipes out of it. As you noted in your full review, a lot of cilantro is used, and, I might add, shrimp paste , as well as dried shrimp powder, is used as the "fishy taste" in many of the recipes, though you will still see fish sauce in more of them.

Did you try the fermented soybean disks, Fuzzy? I tried those, and they were good, though not as dark as those in the photo. I made them since they were an ingredient called for in some of the recipes.