Vietnamese Food & Cooking
Ghillie Basan | 2006-01-01 00:00:00 | Hermes House | 0 | Subjects
This is a "semi-hardcover (not paperback, but bendable hardback)" 150 authentic step-by-step recipes and over 750 photographs
Reviews
We bought this book after looking it over at the library. It provides a fantastic education about typical ingredients and the culture of Vietnam. The recipes have all been delicious so far and we have made quite a few. Nothing is too difficult and I was easily able to find the ingredients. I did have to go to the Asian market for one thing, but otherwise all were readily available. Love it and glad to have it on my cookbook shelf.
Reviews
This book is simple to read and understand. The recipes aren't very authentic but are easy to follow. The recipes are more geared for restaurants. The first quarter of the book, is a write up about the cultures and food of Vietnam and surrounding countries. I made about 4 meals from the book and absolutely loved them.
Reviews
This book is beautifully illustrated and features about 65 pages of introductory material about the history of Vietnam and Cambodia, as well as pictures and definitions of the many ingredients of the cuisine. This is very helpful because the recipes themselves are so authentic, that many require some sort of substitution with local ingredients, unless one has an unlimited budget and an incredibly well-stocked Asian market nearby.
If you are the kind of cook who thinks, " I don't have dried squid and chicken carcasses to make a stock; organic chicken broth simmered with some vegetables and a couple sloshes of fish sauce will be close enough",you will do great with this cookbook, and find it inspiring. If you are strictly a by-the-recipe person, you will enjoy it for the cultural notes and beautiful illustrations, but might find it frustrating to actually cook with.
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