The Food and Cooking of Vietnam and Cambodia: Discover the Deliciously Fragrant Cuisines of Indo-China, with Over 150 Authentic Step-by-step Recipes and Over 700 Photographs
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Manufacturer: Lorenz Books
Publisher: Lorenz Books
Author: Ghillie Basan
The Food and Cooking of Vietnam and Cambodia: Discover the Deliciously Fragrant Cuisines of Indo-China, with Over 150 Authentic Step-by-step Recipes and Over 700 Photographs Description
Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780754815778
ISBN: 0754815773
Label: Lorenz Books
Manufacturer: Lorenz Books
Number Of Items: 1
Book Pages: 256
Publication Date: 2006-01-27
Publisher: Lorenz Books
Studio: Lorenz Books
Dewey Decimal Number: 641
EAN: 9780754815778
ISBN: 0754815773
Label: Lorenz Books
Manufacturer: Lorenz Books
Number Of Items: 1
Book Pages: 256
Publication Date: 2006-01-27
Publisher: Lorenz Books
Studio: Lorenz Books
Editorial Review of The Food and Cooking of Vietnam and Cambodia: Discover the Deliciously Fragrant Cuisines of Indo-China, with Over 150 Authentic Step-by-step Recipes and Over 700 Photographs
Customer Reviews of The Food and Cooking of Vietnam and Cambodia: Discover the Deliciously Fragrant Cuisines of Indo-China, with Over 150 Authentic Step-by-step Recipes and Over 700 Photographs
Customer Rating:
Review Summary: 'Discover the deliciously fragrant cuisines of Indo-China....'
Review: 'Discover the deliciously fragrant cuisines of Indo-China, with over 150 authentic recipes, illustrated step-by-step. Explore the rivers and deltas of Vietnam, the bustling markets of Ho Chi Minh City and Hanoi, and the colourful celebrations and rich traditions that pervade everyday life in this fascinating region.
Features a comprehensive visual guide to Vietnamese and South-East Asian ingredients, and step-by-step descriptions of preparations and cooking techniques.
More than 750 specially commissioned photographs, including pictures showing the important stages of each recipe, wonderful evocative shots of the finished food and scenic images of the landscape and people.
Complete nutritional information is given for every recipe.'
Packed full of all sorts of information, this is a useful reference and cookery book to have on the kitchen bookshelf, e.g.:-
`Yin and Yang
A basic principle of South-east Asian cuisine is `yin and yang', which evolved in China in the 4th Century BC. This theory balances the Taoist connection with nature with the Buddhist search for enlightenment.
An effective way of achieving this harmony is by balancing the yin and yang properties of food.
As yin signifies female, darkness and cold, and yang signifies male, brightness and warmth, these principles could be applied to food by devising a `hot-cold' food system, in which certain foods have a cooling effect on the body, and others are warming......
Each meal is formed with these principles in mind so that it is balanced and beneficial to the body.
Wherever the influence of China has spread, the yin and yang theory has been incorporated into the food culture...'
256 shiny high quality pages, split over chapters:-
Introduction:-
The Vietnamese and Cambodian Kitchen
Recipes:-
Soups and Broths
Savoury Snacks
Fish and Shellfish
Poultry and Frog's Legs
Beef and Pork
Rice and Noodles
Vegetable Dishes
Salads and Pickles
Dips, Sauces and Condiments
Sweet Snacks
with a section on `Shopping Information' and a full index.
The introduction includes information regarding the two countries today, their customs and festivals plus some history.
The `kitchen' section includes staples, tofu products, store-cupboard ingredients, equipment and cooking techniques.
Each chapter opens with a piece of relevant text.
Each recipe is clearly laid out with opening text, list of ingredients, clearly numbered method and the nutritional content.
A small taste of the recipes within:-
Spicy Tomato and Egg Drop Soup
Beef Noodle Soup
Curried Sweet Potato Balls
Sizzling Spiced Crepes
Vietnamese Spring Rolls
Grilled Prawns with Lemon Grass
Pork Paté in a Banana Leaf
Hanoi Fried Fish with Dill
Fish in Coconut Custard
Shellfish Curry with Coconut Milk and Basil
Duck in a Spicy Orange Sauce
Curried Frog's Legs
Beef Saté
Cambodian Braised Black Pepper Pork
Bamboo-steamed Sticky Rice
Saigon Southern-Spiced Chilli Rice
Glazed Pumpkin in Coconut Milk
Jungle Curry
Green Mango Salad
Spring Onion Oil
Vietnamese Fried Bananas
Coconut Crème Caramel
Cassava Sweet
Golden Threads
Durian Ice Cream
Rainbow Drink
Interspersed with 'Cook's Tips', and 'Variations', throughout.
Review Summary: 'Discover the deliciously fragrant cuisines of Indo-China....'
Review: 'Discover the deliciously fragrant cuisines of Indo-China, with over 150 authentic recipes, illustrated step-by-step. Explore the rivers and deltas of Vietnam, the bustling markets of Ho Chi Minh City and Hanoi, and the colourful celebrations and rich traditions that pervade everyday life in this fascinating region.
Features a comprehensive visual guide to Vietnamese and South-East Asian ingredients, and step-by-step descriptions of preparations and cooking techniques.
More than 750 specially commissioned photographs, including pictures showing the important stages of each recipe, wonderful evocative shots of the finished food and scenic images of the landscape and people.
Complete nutritional information is given for every recipe.'
Packed full of all sorts of information, this is a useful reference and cookery book to have on the kitchen bookshelf, e.g.:-
`Yin and Yang
A basic principle of South-east Asian cuisine is `yin and yang', which evolved in China in the 4th Century BC. This theory balances the Taoist connection with nature with the Buddhist search for enlightenment.
An effective way of achieving this harmony is by balancing the yin and yang properties of food.
As yin signifies female, darkness and cold, and yang signifies male, brightness and warmth, these principles could be applied to food by devising a `hot-cold' food system, in which certain foods have a cooling effect on the body, and others are warming......
Each meal is formed with these principles in mind so that it is balanced and beneficial to the body.
Wherever the influence of China has spread, the yin and yang theory has been incorporated into the food culture...'
256 shiny high quality pages, split over chapters:-
Introduction:-
The Vietnamese and Cambodian Kitchen
Recipes:-
Soups and Broths
Savoury Snacks
Fish and Shellfish
Poultry and Frog's Legs
Beef and Pork
Rice and Noodles
Vegetable Dishes
Salads and Pickles
Dips, Sauces and Condiments
Sweet Snacks
with a section on `Shopping Information' and a full index.
The introduction includes information regarding the two countries today, their customs and festivals plus some history.
The `kitchen' section includes staples, tofu products, store-cupboard ingredients, equipment and cooking techniques.
Each chapter opens with a piece of relevant text.
Each recipe is clearly laid out with opening text, list of ingredients, clearly numbered method and the nutritional content.
A small taste of the recipes within:-
Spicy Tomato and Egg Drop Soup
Beef Noodle Soup
Curried Sweet Potato Balls
Sizzling Spiced Crepes
Vietnamese Spring Rolls
Grilled Prawns with Lemon Grass
Pork Paté in a Banana Leaf
Hanoi Fried Fish with Dill
Fish in Coconut Custard
Shellfish Curry with Coconut Milk and Basil
Duck in a Spicy Orange Sauce
Curried Frog's Legs
Beef Saté
Cambodian Braised Black Pepper Pork
Bamboo-steamed Sticky Rice
Saigon Southern-Spiced Chilli Rice
Glazed Pumpkin in Coconut Milk
Jungle Curry
Green Mango Salad
Spring Onion Oil
Vietnamese Fried Bananas
Coconut Crème Caramel
Cassava Sweet
Golden Threads
Durian Ice Cream
Rainbow Drink
Interspersed with 'Cook's Tips', and 'Variations', throughout.