From the Publisher
James Beard Award nominee
“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”
“Best for: Anyone who wants to fall in love—truly, madly, deeply—with Vietnamese food.”
—San Jose Mercury News
“[A] smart, soulful collection of Vietnamese recipes.”
“A comprehensive take on a delicate yet dynamic cuisine.”
“No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience.”
—New York Times
"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine.”
—John Mariani's Virtual Gourmet
“Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.”
“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”
Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. Chapters begin with alluring introductory text the first set of recipes, for example, are the "Gifts to the Mouth," which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich the "one sandwich in the Vietnamese repertoire... a tour de force" and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one beautiful entry), Classic Meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles, poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour. (Nov.) Copyright 2006 Reed Business Information.
Nguyen was six years old when her family escaped from Vietnam just before the fall of Saigon in 1975. She grew up in California and is now a food writer and cooking teacher. Her first book-an impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition-includes 175 recipes, many of which will be unfamiliar to most readers; the head notes are informative, and recipe instructions are detailed and clearly written. Color photographs illustrate many of the dishes, and there are numerous sidebars on ingredients and techniques. The book opens with a chapter on historical background and ends with an excellent glossary of ingredients, a resource guide, and a bibliography of both English and Vietnamese sources. Highly recommended. Copyright 2006 Reed Business Information.