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. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)