The Food of VietnamAuthentic Recipes from the Heart of IndochinaBy Trieu Thi Choi and Marcell Isaak
Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook.
This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes.
The 84 easy-to-follow recipes present a diverse range of dishes from the country's major regions-from Hanoi and the cooler north, to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques make The Food of Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.
Recipes in this book were provided by Trieu Thi Choi and prepared by the chefs of The Saigon Floating Hotel, in Ho Chi Minh City, coordinated by Marcel Isaak. Annabel Jackson-Doling is a prominent Macau-based food and wine writer who has been living in Asia since her first visit to Vietnam in 1990. Heinz Von Holzen, originally from Switzerland, is a professional chef by training who hs lived and worked in Indonesia since 1990.
Buy the Book!
The Food of VietnamAuthentic Recipes from the Heart of IndochinaBy Trieu Thi Choi and Marcell IsaakPeriplus EditionsHardback, $16.95ISBN: 962-593-394-8Information provided by the publisher.
The Food of Vietnam
Recipes
Shrimp Mousse on Sugar Cane
Hue Pancake
Grilled Squid
Crab with Tamarind Sauce
Dipping Sauces
Fish Sauce Dip
Soy Sauce Dip
Sweet and Sour Sauce
Tomato Sauce
(Excerpts from : http://www.globalgourmet.com/food/special/1999/vietnam/ )
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