The Foods of Vietnam

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Stewart, Tabori & Chang, 1989 - Cooking - 239 pages
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More than 150 recipes from the various regions of Vietnam, ranging from simple family dishes to elaborate banquets. There are sections on ingredients, the cuisine's history and ordering a meal in a Vietnamese restaurant. The author's recipes have been featured in The New York Times.

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About the author (1989)

Routhier is a writer, cooking teacher and restaurant consultant.

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