Vietnamese Cooking: [vietnamese Cookbook, Techniques, Over 50 Recipes] (Cooking (Periplus)) - Hardcover

Carmack, Robert; Corlou, Didier; Van, Nguyen Thanh

Hardcover

ISBN 10: 0794650317 ISBN 13: 9780794650315

Verlag: TUTTLE PUB, 2006

Inhaltsangabe

Learn the cooking techniques and ingredients of Vietnamese cuisine along with more than 50 easy recipes with this beautifully illustrated Vietnamese cookbook.

Vietnamese food might rightfully be called the freshest in Asia, as almost every dish is accompanied by a complementary salad bowl of lettuce greens and fresh herbs. Tempered by the classic cuisines of France and China, Vietnamese cooking is surprisingly subtle.

Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step cooking instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets.

From fresh spring rolls to banana flower salad, this book is the perfect introduction to the fresh and delicate flavors found in Vietnamese cuisine.

Vietnamese recipes include:

• Fresh Spring Rolls with Shrimp
• Fried Crab Nems
• Green Papaya Salad with Beef
• Seaweed Salad
• Spicy Crab and Rice Noodle Soup
• Steamed Rice in Lotus Parcels
• Fried Shrimp with Orange Sauce
• Hanoi Fire Pot
• Ginger and Lychee Granita
• Vietnamese Iced Coffee

Über diesen Titel

Über die Autorin bzw. den Autor

Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook series.

Didier Corlou is the Executive chef at Hanoi's prestigious heritage hotel, The Sofitel Metropole. He received the National Order of Merit from French President Jacques Chirac in 1996 for his contribution to French and Vietnamese cultures.

Nguyen Thanh Van is a skilled sous chef working under Didier Corlou in The Sofitel Metropole hotel.

Von der hinteren Coverseite

Vietnamese cuisine might rightfully be called the freshest food in Asia, as almost every dish comes accompanied by a complementary salad bowl of lettuce greens and fresh herbs. Tempered by the classic cuisines of France and China, Vietnamese cooking is surprisingly subtle. "Vietnamese Cooking" will show you how easy it is to create the delicate taste of Vietnam in your own kitchen; the unique blending of fresh herbs with sweet and salty fish sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients make it easy to prepare vibrant salads, tantalizing main dishes, refreshing drinks and sweets, as well as simple, yet delicious sauces. Authors Robert Carmack, Didier Corlou and Nguyen Thanh Van present an impressive array of authentic recipes, from both northern and southern Vietnam. From fresh spring rolls to banana flower salad to steamboat or "lau" Vietnam's native fondue), this book is the perfect introduction to Vietnamese cuisine.

Aus dem Klappentext

Details zur Ausgabe

• Verlag: TUTTLE PUB
• Erscheinungsdatum: 2006
• ISBN 10: 0794650317
• ISBN 13: 9780794650315
• Einband: Tapa dura
• Sprache: Englisch
• Anzahl der Seiten: 128
• Kontakt zum Hersteller: Nicht verfügbar