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Lemongrass and Lime: New Vietnamese Cooking
     

Lemongrass and Lime: New Vietnamese Cooking

by Mark Read, Jean Cazals (Photographer), Mogens Tholstrup (Preface by), Jean Cazals (Photographer)
 
Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style. Vietnamese food is enjoying a rising popularity in the United States, with restaurants such as

Overview

Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style. Vietnamese food is enjoying a rising popularity in the United States, with restaurants such as San Francisco's Slanted Door and New York's Le Colonial drawing national attention. Lemongrass and Lime introduces modern Vietnamese cooking, as pioneered by chef Mark Read. Recipes range from traditional dishes, such as Sour Green Mango Salad or Pho-Bo Noodle Soup, to divinely decadent fare, like Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Mousse. With its insight into the food traditions of Vietnam, detailed guide to ingredients, and over 70 recipes, this beautifully illustrated book contains everything you need to know to prepare sensational Vietnamese dishes.

Author Biography: Chef Mark Read lives in London, England, and presides over the kitchen at Bam-Bou, where he reinvents traditional Vietnamese dishes with a modern flair.

Product Details

ISBN-13:
9781580083218
Publisher:
Ten Speed Press
Publication date:
10/28/2001
Pages:
192
Product dimensions:
9.37(w) x 10.93(h) x 0.78(d)

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