Culinary Vietnam

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Gibbs Smith, 1.9.2009 - 224 sivua
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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.

Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine.

 

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Sisältö

acknowledgments
9
introduction
16
Dipping SauceS conDimentS
28
Sweet Chile Sauce
34
Caramel Sauce
40
Pickled Garlic and Chiles
46
Grilled Lemongrass Beef Skewers
52
Grilled Beef and Shrimp Hand Rolls
58
Vietnamese Coffee
64
SoupS nooDle DiSheS
90
Beef Noodle Soup
96
HanoiStyle Grilled Pork with Rice Noodles
102
Sour Soup with Fish
112
Vietnamese Beef Stew with Star Anise and Basil
118
StirFried Beef with Crispy Fried Potatoes
126
Tekijänoikeudet

Muita painoksia - Näytä kaikki

Culinary Vietnam
Daniel Hoyer
Esikatselu ei käytettävissä - 2009

Yleiset termit ja lausekkeet

1⁄2 teaspoon Asian Basic basil bean beef bite-size black pepper boil bowl bring broth brown Caramel carrots chicken chiles Chinese chopped cilantro cloves garlic color combine continue cooking cool cover dipping sauce dish drain dried finely flavor fresh fruits garnish ginger green grilled heat herbs immediately inches ingredients larger meal leaves lemongrass lettuce lime juice marinade marinate markets meat medium minced minutes mushrooms needed noodles onion optional ounces paste peeled pepper pieces pineapple plate pork potatoes pounds powder recipe remaining remove restaurants rice rich rinse rolls salad salt scallions seafood season seeded serrano serve shallots shrimp side slightly soups squid steamed stemmed stir stir-fry street sweet tablespoons fish sauce tablespoons vegetable oil taste teaspoon salt teaspoon sugar thinly sliced usually Vietnam Vietnamese Vietnamese cooking vinegar wrap

Tietoja kirjailijasta (2009)

During his thirty-year career, Daniel Hoyer has worked as sous chef at Mark Miller's Coyote Cafe, as consultant and executive chef assisting in the startup of restaurants in various locales, such as a teacher at the Santa Fe School of Cooking in 1995.

Kirjaluettelon tiedot

QR code for Culinary Vietnam
OtsikkoCulinary Vietnam
KirjoittajaDaniel Hoyer
KustantajaGibbs Smith, 2009
ISBN1423612361, 9781423612360
Pituus224 sivua
  
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