Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Author: Andrea Nguyen | Language: English | ISBN:
B004IK8PVY | Format: PDF
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Description
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.Reviews
“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”—Chicago Tribune“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.”—Saveur“A comprehensive take on a delicate yet dynamic cuisine.”—Philadelphia Inquirer“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.”—Houston Chronicle“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”—Library Journal
From the Hardcover edition.- File Size: 2917 KB
- Print Length: 352 pages
- Publisher: Ten Speed Press (June 1, 2011)
- Sold by: Random House LLC
- Language: English
- ASIN: B004IK8PVY
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #198,953 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #7
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Vietnamese - #25
in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese - #85
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Gastronomy > History
- #7
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Asian > Vietnamese - #25
in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese - #85
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Gastronomy > History
This book is great for beginners because it's very detailed and comprehensive. It has informative background information about Vietnamese culinary culture. Other Vietnamese cookbooks (i.e. Andre Nguyen's "Quick & Easy Vietnamese Home Cooking For Everyone, Diana My Tran's "The Vietnamese Cookbook") are also good for beginners because the recipes have been simplified, but they do not have detailed explanations of the ingredients and they do not include a wealth of information about the Vietnamese cuisine. On the other hand, this book is different because it guides the beginners through everything from selecting the best rice brands to selecting the best fish sauce brands. If you want a good understanding of the Vietnamese cuisine, then this book is a must. Then, you can add other Vietnamese cookbooks to your collection later. The author has a wealth of knowledge about Vietnamese cooking, and she sprinkles her pearls of wisdom throughout this book. If you're serious about cooking Vietnamese food, then you have to buy this book and Mai Pham's "Pleasures of the Vietnamese Table". The reasons I like this book are:
1) "Guide To Ingredients" at the back of the book. The names of the ingredients are both in English & Vietnamese so that you can read labels on jars/bottles/packages that have been written in Vietnamese. Detailed descriptions of all the common ingredients used in Vietnamese cooking are included, including how best to use them and which brands are the best. There is a great section about the difference between rice papers that are made from 100% rice flour and rice papers that are made from a combination of rice flour and tapioca flour. This author tells you which type of rice paper is better...very helpful information.
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