Vietnamese Food & Cooking
Discover the exotic culture, traditions and ingredients of Vietnamese and Cambodian cuisine with over 150 authentic step-by-step recipes and over 700 photographs
Seiten
2024
Southwater (Verlag)
978-1-78019-526-1 (ISBN)
Southwater (Verlag)
978-1-78019-526-1 (ISBN)
An inspiring addition to any cook's bookshelf, this is a comprehensive introduction to the cuisine, its history, ingredients and techniques, and above all vibrant and healthy recipes.
With a predominance of rice, noodles, wheat, beans, fresh vegetables and herbs, and minimal oil, Vietnamese food is undoubtedly one of the healthiest cuisines in the world. Varied textures and exotic ingredients provide a range of fragrant delights for the contemporary kitchen. An informative introduction offers a fascinating overview of the history of Vietnam and neighbouring Cambodia concentrating on their culinary heritage, with a focus on regional variations. This is followed by a wonderful recipe section featuring deliciously authentic recipes from all over Vietnam and Cambodia including Hanoi Fried Fish with Dill, Baked Stuff Crab Shells, Garlic-roasted Quails with Honey, and Star Anise Ice Cream. For anyone wanting to sample these fresh and fragrant tastes, this book will be an inspiring addition to the kitchen shelf.
With a predominance of rice, noodles, wheat, beans, fresh vegetables and herbs, and minimal oil, Vietnamese food is undoubtedly one of the healthiest cuisines in the world. Varied textures and exotic ingredients provide a range of fragrant delights for the contemporary kitchen. An informative introduction offers a fascinating overview of the history of Vietnam and neighbouring Cambodia concentrating on their culinary heritage, with a focus on regional variations. This is followed by a wonderful recipe section featuring deliciously authentic recipes from all over Vietnam and Cambodia including Hanoi Fried Fish with Dill, Baked Stuff Crab Shells, Garlic-roasted Quails with Honey, and Star Anise Ice Cream. For anyone wanting to sample these fresh and fragrant tastes, this book will be an inspiring addition to the kitchen shelf.
Ghillie Basan has worked as a food and travel writer visiting many Asian countries. With a Cordon Bleu diploma she has used her broad knowledge of different culinary cultures to write several highly acclaimed cookbooks.
| Erscheinungsdatum | 22.08.2024 |
|---|---|
| Zusatzinfo | 700 colour photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 168 x 220 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-78019-526-5 / 1780195265 |
| ISBN-13 | 978-1-78019-526-1 / 9781780195261 |
| Zustand | Neuware |
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