Culinary Vietnam

Etukansi
Gibbs Smith, 1.9.2009 - 224 sivua
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

Yleiset termit ja lausekkeet

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.

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