Culinary Vietnam

Etukansi
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.

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.

Kirjan sisältä

Sisältö

01 Vietnam Sauces 028047pdf
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
Tekijänoikeudet

Muita painoksia - Näytä kaikki

Yleiset termit ja lausekkeet

Tietoja kirjailijasta (2009)

Chef Daniel Hoyer is the author of Culinary Mexico, Fiesta on the Grill, Tamales, and Mayan Cuisine: Recipes from the Yucatan Region. He is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well Eaten Path-Chef Tours, welleatenpath.com, and a former teacher at The Santa Fe School of Cooking, where he was an instructor for over thirteen years. He lives in Hanoi, Vietnam and operates a restaurant and food tour company there.

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