By Robert Carmack, Didier Corlou and Nguyen Thanh Van Vietnamese cuisine might rightfully be called the freshest food in Asia, as almost every dish comes accompanied by a complementary salad bowl of lettuce greens and fresh herbs. Tempered by the classic cuisines of France and China, Vietnamese cooking is surprisingly subtle. Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen; the unique blending of fresh herbs with sweet and salty fish sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients make it easy to prepare vibrant salads, tantalising main dishes, refreshing drinks and sweets, as well as simple, yet delicious sauces. Authors Robert Carmack, Didier Corlou and Nguyen Thanh Van present an impressive array of authentic recipes, from both northern and southern Vietnam. From fresh spring rolls to banana flower salad to steamboat or "lau" (Vietnam's native fondue), this book is the perfect introduction to Vietnamese cuisine. ISBN 0794650317, 128 pages, Hard Cover |