- Hardcover: 352 pages
- Publisher: Ten Speed Press (Oct. 1 2006)
- Language: English
- ISBN-10: 1580086659
- ISBN-13: 978-1580086653
- Product Dimensions: 24.1 x 3 x 24.9 cm
- Shipping Weight: 1.4 Kg
- Average Customer Review: 11 customer reviews
- Amazon Bestsellers Rank: #103,456 in Books (See Top 100 in Books)
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Hardcover – Oct 1 2006
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From Publishers Weekly
Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. Chapters begin with alluring introductory text—the first set of recipes, for example, are the "Gifts to the Mouth," which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich—the "one sandwich in the Vietnamese repertoire... a tour de force"—and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one beautiful entry), Classic Meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles, poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour. (Nov.)
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James Beard Award nominee
“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”
“Best for: Anyone who wants to fall in love—truly, madly, deeply—with Vietnamese food.”
—San Jose Mercury News
“[A] smart, soulful collection of Vietnamese recipes.”
“A comprehensive take on a delicate yet dynamic cuisine.”
“No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience.”
—New York Times
"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine.”
—John Mariani's Virtual Gourmet
“Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.”
“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”
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Loads of great Vietnamese recipes here, MOST have photos to give you an idea of what your finished dish should look like.
My only complaint is that I would have liked to have a photo for every recipe since I've never really cooked much Vietnamese food before.
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