Gibbs Smith, 2009
Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. 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. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine.
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1⁄2 teaspoon ground 1⁄2 teaspoon salt annatto Asian basil Basic Vietnamese Dipping beef bell pepper bite-size pieces black pepper boil bowl broth carrots chicken chile flakes chiles cilantro cloves garlic color condiment cucumber cut into bite-size dipping sauce drain finely minced five-spice five-spice powder flavor garnish ginger green grilled meats ground black pepper hanoi heat the oil hoisin hoisin sauce ingredients larger meal lemongrass lettuce lime juice main dish marinade medium minutes mushrooms Nuoc optional ounces peeled perilla pineapple pounds recipe remove restaurants rice noodles rice paper rinse rolls salad Sauce page 42 scallions seafood serrano or Thai serve immediately shallots shrimp skillet slightly soups soy sauce squid star anise steamed stir stir-fry sweet tablespoon rice tablespoons fish sauce tablespoons vegetable oil teaspoon ground black teaspoon sugar Thai chiles thinly sliced uong Vietnam Vietnamese cooking Vietnamese coriander vinegar white onion