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 18
... restaurant career, and the Vietnamese restaurants that began springing up provided my first taste of what has become one of my favorite foods. Interestingly, some of my new Vietnamese friends and coworkers actually taught me how to cook ...
... restaurant scene, the availability of previously hard-to-find 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 ...
... restaurants; markets; advice, instruction, and recipes from Vietnamese friends and acquaintances; the Internet; and countless hours of experimenting and practicing in my own kitchen. The recipes herein are unavoidably colored and ...
... restaurants, the portions tend to be smaller with a larger array of plates offered, reminiscent of the bounty laid out for the emperor and his court. The cooks in the central area also favor some bold flavors such as chiles, fermented ...
... restaurants , and in homes , par- ticularly in the southern part of Vietnam . This recipe draws its inspiration from a Saigon street version that stir - fries ground beef , jicama , dried shrimp , eggs , and sometimes sausages . This ...
Sisältö
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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 |