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 bAinh mAn 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 aAndrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.aaChicago TribuneaBest for: Anyone who wants to fall in loveatruly, madly, deeplyawith Vietnamese food.aaSan Jose Mercury Newsa[A] smart, soulful collection of Vietnamese recipes.aaSaveuraA comprehensive take on a delicate yet dynamic cuisine.aaPhiladelphia InquireraNo 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.aaNew York TimesqOnly 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.aaJohn Mariani's Virtual GourmetaNguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.aaHouston ChronicleaAn impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.aaLibrary Journal From the Hardcover edition.Let it cook, undisturbed, for about 1minute. ... Stir-fry for about 2 minutestoheat throughand finish cooking the beef. ... are my favoritevariations: Rice Noodle Bowlwith Grilled Chicken (BAon GAn NApAing):Omit the marinade and the stir-fried beef.
|Title||:||Into the Vietnamese Kitchen|
|Publisher||:||Ten Speed Press - 2011-06-01|