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 50
... meats , seafood , poultry , and vegetables . It can be presented in individual dishes for each diner or in a communal bowl . The components are placed sepa- rately in the dish and then mixed together with the end of a chopstick to make ...
... meats , seafood , and anything else you like . It can be made with or without the chiles . I like to cara- melize the sugar first to give the flavor more depth , but it is still tasty without that step . If you want the reddish - orange ...
... meats , live poultry and seafood , condi- ments , flowers , and just about anything else you can think of . Under the roof of the main building are the permanent vendors , usually carrying dry goods and equipment , but some sell fruits ...
... meats , this is a very important sauce in the Vietnamese cooking repertoire . Its subtle flavoring is often added to other sauces , and it adds nuances of flavor that are distinctive to the Vietnamese style of cooking . You can also ...
... meats similar to the Grilled Beef and Shrimp Hand Rolls ( page 58 ) . It is also good with fried squid and shrimp and any grilled meat , poultry , or sea- food . Often made with fermented soybeans , I use Nuoc Cham and a little hoisin ...
Sisältö
28 | |
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 |