Culinary VietnamGibbs Smith, 1.9.2009 - 224 sivua With the help of the chef and author of Culinary Mexico, explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam. |
Kirjan sisältä
Tulokset 1 - 5 kokonaismäärästä 22
... . Yellow rock sugar, a combination of white and brown sugar with honey, can be found at many Asian and Chinese markets. Caramelized sugar is a suitable replacement. Five-sPice PowDer [ Bot Ngu vi huong or huong lieu iNTRODuCTiON 20.
... brown ( see page 40 for technique ) . Add the remaining water , shallot , garlic , vinegar , fish sauce , salt , pepper , annatto seeds , carrot , scallion , and chiles to the pan . Bring to a boil , and stir for 1-2 minutes to dissolve ...
... brown color with a little smoke rising from the surface , remove from the heat and carefully add the very hot water to the pan . The water will sizzle and hiss ― take care not to burn yourself . Return the pan to the heat and cook until ...
Katseluoikeutesi tähän teokseen on päättynyt.
Katseluoikeutesi tähän teokseen on päättynyt.
Sisältö
28 | |
02 Vietnam Appetizers 048065pdf | 48 |
03 Vietnam Salads 066089pdf | 66 |
04 Vietnam Soups 090113pdf | 90 |
05 Vietnam Beef 114131pdf | 114 |
06 Vietnam Pork 132149pdf | 132 |
07 Vietnam Poultry 150169pdf | 150 |
08 Vietnam Seafood 170191pdf | 170 |
09 Vietnam Rice Banh 192203pdf | 192 |
10 Vietnam Vegetable 204217pdf | 204 |
11 Vietnam Back 218224pdf | 218 |