The Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes
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Lao cooking remains underrepresented in English-language cookbooks, and LA-based personal chef Saeng Douangdara's ninety-five recipes address that gap with inviting breadth and specificity. Drawing on family tradition and his experience within the Lao diaspora, he presents a cuisine defined by fresh herbs, fermented ingredients, and contrasting textures.
The collection spans dips, salads, rice dishes, noodles, soups, and lightly sweet desserts, with preparations including laab, cold vermicelli salads, fermented pork sausage, and steamed buns. Fermentation and seasoning get particular attention, with careful coverage of the foundational components that underpin many dishes. Short personal texts accompany the recipes throughout, situating them within Douangdara's own history and the broader context of Lao food culture.
A practical and accessible guide to a cuisine shaped by memory, adaptation, and strong regional identity.
Hardcover. Color photographs throughout.
Published on April 21, 2026
