Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

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Potter/Ten Speed/Harmony/Rodale, Jun 1, 2011 - 352 páginas
3 Opiniones
An intimate collection of more than 175 of the finest Vietnamese recipes.

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, Into the Vietnamese Kitchen, an ambitious debut cookbook that chronicles the food traditions of her native country.

Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
 

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HO HUM

Crítica de los usuarios  - hichew - Overstock.com

I am Vietnamese but am Amerasian meaning I was raised in the US at an early age and English is my first language. I am an avidgourmet cook and can oftentimes figure out the taste of a dish based on ... Leer comentario completo

Review: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

Crítica de los usuarios  - Sophia - Goodreads

This is another great ethnic cookbook and has provided a good foundation for me to cook some of my favorite dishes that I had when growing up. I tweaked many of the recipes, but that's just because my ... Leer comentario completo

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Contenido

ESSENTIAL SOUPS
PRECIOUS POULTRY ANDEVERYDAY EGGS
NOODLES FROM MORNING UNTIL NIGHT
Derechos de autor

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Términos y frases comunes

Acerca del autor (2011)

Andrea Nguyen is an author, teacher and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. Andrea's food writing has appeared in the Los Angeles Times, Wall Street Journal, Saveur, and Rodale's Organic Life where she is also a contributing editor.

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