Gibbs 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.
Tulokset 1 - 5 kokonaismäärästä 22
The aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes are all taken into consideration in the planning and creation of a Vietnamese meal. This simple, agricultural-based peasant cuisine has ...
These pantry staples will add color and flavor to many dishes; they keep well, so they are easy to have around. aNNaTTo seeDs [ hat Dieu ] A New World ingredient, annatto seed is a natural reddish-orange food colorant with a subtle ...
It adds a bright flavor and green color to many Vietnamese dishes and is found on most tables in Vietnam. Dill [ rau Thi la ] Dill, unlike most herbs in Vietnamese cookery, is usually cooked. It appears in several pâté-like meat recipes ...
Tamarind adds a tart flavor and a caramel-like color to soups and stir-fries as well as some barbecue dishes. EQUIPMENT, UTENSILS, AND TABLE SETTINGS Most of the equipment and iNTRODuCTiON 25.
... first to give the flavor more depth, but it is still tasty without that step. if you want the reddish-orange color of the commercial types, add the annatto seeds; otherwise, the sauce will have a light, somewhat transparent color.
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HanoiStyle Grilled Pork with Rice Noodles
Sour Soup with Fish
Vietnamese Beef Stew with Star Anise and Basil
StirFried Beef with Crispy Fried Potatoes