Two Toronto food-lovers who are also photographers explore the cuisine of the Mekong River Valley in this gorgeously illustrated cookbook, which features 175 recipes for Southeast Asian dishes, many of which are unfamiliar to non-Asian audiences. Recipes include Buddhist Sour Soup, Thai-Style Chinese Greens, Rice Paper Roll-Ups with Shrimp and Herbs, and Fried Bananas. Chosen by the New York Times as one of the best cookbooks of 2000.