Modern Ancient Foods Cookbook: Volume 1 by Bounthavy ThongsonloneThis is the first book of the volume. There are many more to come. The book contains many ancient and modern spices and herbs, such as the herb Tiliacora triandra. The herb is best to incorporate with soups and be combined with modern spices— such as garlic, thyme, and basil—butter, pepper, and honey. It then becomes a great dish or menu.Bounthavy Rohm Thongsonlone was born in Laos and came to Hawaii, USA, in the 1970s after the Vietnam War. He lived a very hard life because of his parents’ divorce. His mom resided in Sacramento, California, while his dad remained in Hawaii. He went back and forth, living and growing up with both parents and in foster homes. Then they remarried, and he was on his own. Bounthavy worked in many restaurants. Then after watching Armageddon, he wanted to be part of NASA. So he moved to Houston, Texas, which was where he became homeless and lived on the streets for several years. With him cooking background, he decided to write a cookbook of modern and ancient foods. With his Asian background, he uses a lot of ancient herbs. Living in a modern word, he mixes and combines the ingredients. He had been working on this for several years. This is the first book. He will have more—some sequels. Finally, he got the first book published. Yay!https://www.amazon.com/Modern-Ancient-Cookbook-Bounthavy-Thongsonlone/dp/1639618287http://www.bluefunkbroadcasting.com/root/twia/42822kpp.mp3