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Into the Vietnamese kitchen : treasured foodways, modern flavors

Author: Andrea Quynhgiao Nguyen
Publisher: Berkeley, CA : Ten Speed Press, ©2006.
Edition/Format:   Print book : English
Database:WorldCat
Summary:
"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,  Read more...
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andrea Quynhgiao Nguyen
ISBN: 1580086659 9781580086653
OCLC Number: 66527169
Description: vii, 344 pages : color illustrations ; 25 cm
Contents: Gifts to the mouth --
Essential soups --
Precious poultry and everyday eggs --
Bountiful fish and shellfish --
Classic meats --
The arts of charcuterie --
Vegetables for all seasons --
Noodles from morning until night --
Indispensable rice --
The world of Bánh --
Sweets and palate refreshers --
Basics.
Responsibility: Andrea Quynhgiao Nguyen ; foreword by Bruce Cost ; photography by Leigh Beisch.
More information:

Abstract:

"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 b?nh m? 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"--Publisher website (April 2007).

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