Free Download The simple art of Vietnamese cooking
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The simple art of Vietnamese cooking
Free Download The simple art of Vietnamese cooking
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From Publishers Weekly
This excellent introduction to Vietnamese cooking will provide a good starting place for ignoramuses and a stock of useful recipes for know-it-alls. Duong, owner and chef of Truc Orient Express restaurant in Hartford, Conn., and Kiesel, of Food & Wine magazine, carefully itemize preferred equipment and the many ingredients used in Vietnamese dishes. Recipes appeal not just with their delicate interplay of flavors and textures, but with a golden opportunity to alter one's diet. Vegetables, spices and rice make up the bulk of a meal. And, as with most Asian fare, meats and fish are used to flavor, not to dominate, a dish. Several intriguing Buddhist vegetarian recipes are included. All are well organized, and directions are easily navigated. Some recipes may call for as many as 15 ingredients, so be prepared to spend some time chopping and measuring. Cooking time is quite brief. Because Vietnamese cookery relies on many exotic items--tamarind pulp, starfruit, tiger lily buds, pandan leaves--the authors have thoughtfully provided a mail-order reference source. Photos not seen by PW. Copyright 1991 Reed Business Information, Inc.
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From Library Journal
An attractive introduction to Vietnamese cuisine from the Vietnamese chef/owner of a Hartford restaurant and Food & Wine 's associate test kitchen director. The subtle, flavorful recipes include both Duong's version of classic dishes and nontraditional creations that reflect his French training, the influence of Western cuisines, and his culinary heritage; Kiesel's introductions and instructions are clear and straightforward but graceful. An excellent companion to Nicole Routhier's highly regarded, more traditionally oriented Foods of Vietnam (Stewart, Tabori & Chang, 1989).Copyright 1991 Reed Business Information, Inc.
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Product details
Hardcover: 326 pages
Publisher: Prentice Hall Press; 1st edition (January 1991)
Language: English
ISBN-10: 0138121249
ISBN-13: 978-0138121242
Product Dimensions:
1.3 x 7.8 x 9.6 inches
Shipping Weight: 1.6 pounds
Average Customer Review:
4.6 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#555,536 in Books (See Top 100 in Books)
I had this cookbook back in the 90s and looked high and low to find where it had been misplaced. Sadly it had been left in the trunk of my car and I found it in 2000, mildewed into one hopeless chunk. I had ordered a different Vietnamese cookbook recently but it wasnt the same. This is an AMAZING cookbook. Even now almost 15 years later I remember how the happy pancake was so happy. The perfection of the ginger dipping sauce -- every bit as good as any restaurant. There was a marinade that ground garlic, onion, sugar, fish sauce, and fresh ground pepper in a mortar and pestle and used for ribs -- I have used this technique many times, including occidental cooking - using variations including figs or raisins and fresh rosemary and pureeing -- and marinating boneless leg of lamb for the grill.I am so excited to have found it available through Amazon!! I can't wait to reconnect with this halcyon cookbook of my youth and experience everything anew!! And I'll NEVER let anyone borrow it and then leave it in the car upon its return (I promise you new cookbook!! NEVER!!)
I confess, I bought this used because it was so darned expensive. I'm so glad I bought it, though! The recipes are fantastic - garlic crab especially - and accessible. I was a little worried about that, because although I love cooking, I have a small kitchen and limited attention span when recipes go on too long, or demand that I buy half a dozen expensive ingredients I'll never use again. Very happy with this book.
Simple Art of Vietnamese CookingThis is my second copy. I gave my first copy away to a friend who loved the recipes. The only problem I have with the book is the substitution of easy to find equivalents for the harder to find Asian ingredients. I eaten at the authors' family restaurant for over 20 years. Numerous friends have shared this experience.
I love this cookbook. It has so many dishes that I had before in restaurants, and the directions are very simple to follow. Very glad I bought it!
Was unsure of what I would be getting when ordering a used book-I was pleasantly surprised. It surpassed my expectations-I have already ordered another book and have told my friends of my great discovery!Never will I pay for a new book when such quality used books are available. Thanks for letting my buying experience be so rewarding.
Like brand new. I've been looking for this for tenyears!
When I first tried some of the recipes many many years ago, when there was only a handful of vietnamese cookbooks, the dishes came out just like my mother's and the food I had as a child. Now that I live in Orange County, there's really no need for me to cook much anymore except for one recipe that I and my husband truly love... the Garlic Crab. We substitute King Crab Legs for the regular whole crab and dish taste so so yummy. I think the author said it's not a traditional dish, but it taste like it should be. At one time I made it so often during crab season that I thought I had the recipe memorized, but then I lost the cookbook and didn't make it as often, and my dish turned out so inconsistently that I had to get a replacement. A few words of advice though, you AND everyone in the house must really like garlic and onion because that's the beautiful scent you will smell for days. So, close the doors to all the bedrooms and enjoy the experience.The book is full of great recipes, there are very few pictures, but there is a menu suggestion and product guide. It's for someone with cooking experience, definitely not a beginner, though some recipes are very easy to make.
I first bought this book twenty years ago, and have been buying used copies for my kids as they've all asked for it. I have five Thai, another Vietnamese, and two Southeast Asia cookbooks, and use this book more than all the rest combined. The recipes are straightforward and accessible, and all seem to have been well tested. I've never made a recipe from the book I wasn't pleased with. .
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