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The banh mi handbook : recipes for crazy-delicious Vietnamese sandwiches

Author: Andrea Quynhgiao Nguyen
Publisher: Berkeley : Ten Speed Press, 2014.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations. The Banh Mi Handbook opens a new realm of flavor for cooks who are tired of the same old sandwiches. Who can resist the addictive combination of crisp baguette, succulent fillings (such as grilled pork, roast chicken, or "the special," which is loaded with garlicky pork liver ṕte  Read more...
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Details

Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Nguyen, Andrea Quynhgiao.
Banh mi handbook
(DLC) 2014002924
(OCoLC)860879625
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Andrea Quynhgiao Nguyen
ISBN: 9781607745341 1607745348
OCLC Number: 882105028
Notes: Includes index.
Description: 1 online resource.
Responsibility: Andrea Quynhgiao Nguyen ; photography by Paige Green.
More information:

Abstract:

"A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations. The Banh Mi Handbook opens a new realm of flavor for cooks who are tired of the same old sandwiches. Who can resist the addictive combination of crisp baguette, succulent fillings (such as grilled pork, roast chicken, or "the special," which is loaded with garlicky pork liver ṕte and thin slices of Vietnamese cold-cuts) and toppings (like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs)? Banh mi are the epitome of delicious street food, and their popularity has skyrocketed in the US in recent years. Respected food writer Andrea Nguyen's simple recipes for proteins, condiments, pickles, and more are a great introduction for those looking to venture into Vietnamese cuisine but who are intimidated by complicated recipes"--

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