| Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors |  | Author: Andrea Nguyen
Creators: Leigh Beisch, Bruce Cost
Publisher: Ten Speed Press
Category: Book
List Price: $35.00
Buy New: $19.86
as of 5/24/2012 08:52 PDT details
You Save: $15.14 (43%)
New (38) Used (23) from $18.06
Seller: pbshopus
Sales Rank: 8,238
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 352
Number Of Items: 1
Shipping Weight (lbs): 3.2
Dimensions (in): 9.3 x 1.3 x 9.8
ISBN: 1580086659
EAN: 9781580086653
ASIN: 1580086659
Publication Date: October 1, 2006
Availability: Usually ships in 1-2 business days
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Product 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
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