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. |
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... ingredients, and an increasing interest in Asian flavors in America and Europe—fueled my interest in Vietnamese cooking and the possibility of visiting and writing about the country. As to my credentials for writing a cookbook about ...
... ingredients to suit my tastes, the tastes of Western cooks, and the availability of ingredients in the West. I have tried to remain true to the premise or essence of the dishes though. My goal is to inspire cooks everywhere to cook more ...
... ingredients, many available year-round. In the north, anchored by the dignified ancient capital city of Hanoi, there is the agricultural bounty of the Red River Delta region, the far-northern hills and mountains with several all-but ...
... INGREDIENTS. Many cooks are daunted by the unfamiliar ingredients called for in foreign cuisine. Vietnamese cooking has a whole array of these, but the truth is, a good number of authentic dishes may be produced with only a few ...
... ingredients, as in Nuoc Cham. Fish sauce falls into the category of flavors known in Japanese as umami, along with mushrooms, soy and Worcestershire sauce, miso, and other fermented items that add a subtle, esoteric, and satisfying ...
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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 |