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 6 - 10 kokonaismäärästä 57
... flavor has a licorice taste similar to anise, only stronger, and is used in soups, especially Pho. ciNNaMoN [ Bot Que or Que chi ] Used sometimes to scent soups and stews and to flavor desserts, Vietnamese cinnamon has a strong ...
... flavor that is reminiscent of mint, citrus, and a touch of cinnamon. The leaves are generally two-toned, green on one side and purple-red on the other. It is usually served along with strongly flavored foods and is almost a requisite ...
... flavor up front that quickly transforms into a fishy taste. Despite these strong flavors, it lacks much aroma. Even the Vietnamese are divided on their love or hate of this one. It is served with the table garnishes for grilled meats ...
... flavor to food. Often available frozen in Asian and Latin American markets. TaMariND PasTe [ Me ] Tamarind paste is the sticky material from the tamarind pod that holds the seed in place. The seeds are removed, and the paste needs to be ...
... flavored by placing food on it before you eat it. The rice bowls should not be too large, sized to fit comfortably in the palm of the hand. Rice bowls may also be used to hold dipping sauces for communal use. souP Bowls Rice bowl sizes ...
Sisältö
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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 |