Recipes in this book were provided by Trieu Thi Choi and prepared by the chefs of the Saigon Floating Hotel, in Ho Chi Minh City, coordinated by Marcel Isaak. You might find the recipes not very easy to follow, and some of the ingredients are not easily found in the US, but if you are already somewhat familiar with Vietnamese cooking techniques, it is a good reference book. This book is definitely not for beginners.

The world is discovering Vietnamese food, and it’s a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, Hanoi’s enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East is the author’s authentic guide to Vietnamese food as it is prepared and enjoyed today.

Many Americans marvel at the slimness of Asian women and wonder what their secret is. Cookbook author Diana My Tran (The Vietnamese Cookbook, Capital Books, 2000), and Registered Dietitian, Idamarie Laquatra, reveal the secrets of the Asian Diet in this unique book featuring a fourteen day diet, more than 100 delicious and nutritious recipes, and a plan for life-long health.

This is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today, from snacks and street foods such as rice noodle wraps, imperial spring rolls and grilled chicken wings to his own fusion-style restaurant dishes such as tamarind gazed crab cakes with chive flowers, and green tea smoked duck breasts with sticky rice parcels and baby bok choi.

What a terrific book! The recipes are succintly worded and truly authentic. Based on ‘old world’ recipes from a Vietnam-based chef, this book is best understood and used by people who are familiar with traditional Vietnamese cooking. The photography is so excellent, you want to devour the pages. With emphasis on fresh ingredients and light seasonings, Authentic Recipes from Vietnam is ideal for the health-conscious cook.

Noodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) from Thailand, and Japanese Soba. With easy techniques to master, this great guide ensures that each dish comes out perfect every time.

This snappy workhorse of a cookbook reveals the blend of tropical ingredients, delicate seasonings and French colonial influences that distinguish Vietnamese cooking and offers recipes easy enough to integrate into one’s standard recipe roster. McDermott delivers the history and food information with a sureness indicative of the years she has spent in southeast Asia with many notable dishes and stunning color photographs.

Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Daniel Hoyer opens the door into the world of Vietnamese cooking methods, theories, the background, historical and cultural tidbits, while showing how broad agriculturally based cuisine really is.

Author and food blogger, Jaden Hair reveals her secret ingredient to create take-out favorite Broccoli Beef, shows you step-by-step in photos how to roll perfect Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant and teaches how, with only three main ingredients, you can fry up the crowd-favorite Firecracker Shrimp. With her irresistible sense of humor and accessible style, Jaden will have you running into your kitchen to start cooking!

Vietnamese Cuisine offers many easy to follow popular Vietnamese dishes. All the procedures and steps for cooking are presented in a clear and concise manner, utilizing modern home cooking methods anyone can follow. In addition, the bilingual translation provides for a broad community of interest. This is another addition to Wei-Chuan’s international cuisine library upholding the excellent tradition established with successful and popular “Chinese Cuisine”, “Thai Cooking Made Easy”, “Japanese Cuisine”.

Vietnamese cooking is famous for its fresh flavors and artfully composed meal it is the true “light cuisine” of Asia. Delicate soups and stir-fries, and well-seasoned grilled foods served with rice or noodles are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make Vietnamese Cooking Made Easy the perfect introduction to the world of Vietnamese cuisine.

Asian grandmothers, whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent are the keepers of the cultural, culinary, and flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Patricia Tanumihardja has assembled 130 tantalizing dishes that have been handed down from mother to daughter for generations.

 

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