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1 Burnside Cooking and Food- Vietnamese
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7 Remote Warehouse Cooking and Food- Korean and Vietnamese

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

by

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Cover

ISBN13: 9781580086653
ISBN10: 1580086659
All Product Details

 

Synopses & Reviews

Publisher Comments:

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.Reviews

“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”—Chicago Tribune“Best for: Anyone who wants to fall in love—truly, madly, deeply—with Vietnamese food.”—San Jose Mercury News“[A] smart, soulful collection of Vietnamese recipes.”—Saveur“A comprehensive take on a delicate yet dynamic cuisine.”—Philadelphia Inquirer“No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience.”—New York Times"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine.”—John Mariani's Virtual Gourmet“Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.”—Houston Chronicle“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”—Library Journal

Review:

"Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. Chapters begin with alluring introductory text — the first set of recipes, for example, are the 'Gifts to the Mouth,' which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich — the 'one sandwich in the Vietnamese repertoire... a tour de force' — and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one beautiful entry), Classic Meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles, poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

This landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country is illustrated with more than 50 stunning color photographs.

About the Author

Andrea Nguyen is a food writer and teacher based in Santa Cruz, California. She founded the Viet World Kitchen website, the most comprehensive resource on the Internet devoted to the food and culture of Vietnam. She has written for Saveur, the Los Angeles Times, and the San Jose Mercury News. She recently led a tour of Little Saigon in Orange County for the Travel Channel/Epicurious TV.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Eloracsmith, December 22, 2008 (view all comments by Eloracsmith)
I've recently been drooling over this cookbook at my local bookstore, hoping that Santa will find me worthy of its substantial weight in his pack! I have two reliable Vietnamese cookbooks that I love, but this one goes above and beyond - both in the sheer number of recipes, plus great resources and gorgeous photography. One of those cookbooks you browse through and immediately find yourself thinking, "I want to make three-fourths of these recipes!" A must-have for every cook who enjoys learning about Vietnamese culture while cooking this country's fabulous food!
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Product Details

ISBN:
9781580086653
Author:
Nguyen, Andrea
Publisher:
Ten Speed Press
Photographer:
Beisch, Leigh
Foreword by:
Cost, Bruce
Foreword:
Cost, Bruce
Author:
Beisch, Leigh
Author:
Bryan, Mollie Cox
Author:
Cost, Bruce
Author:
Nguyen, Andrea Quynhgiao
Subject:
Cookery, american
Subject:
Southern style
Subject:
Food habits
Subject:
Cookery, Vietnamese
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - Vietnamese
Subject:
Vietnamese
Subject:
Cooking and Food-Korean and Vietnamese
Copyright:
Publication Date:
20061031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
352
Dimensions:
9.76x9.32x1.19 in. 3.36 lbs.

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Related Subjects


Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Korean and Vietnamese
Cooking and Food » Regional and Ethnic » Vietnamese

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 352 pages Ten Speed Press - English 9781580086653 Reviews:
"Publishers Weekly Review" by , "Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. Chapters begin with alluring introductory text — the first set of recipes, for example, are the 'Gifts to the Mouth,' which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich — the 'one sandwich in the Vietnamese repertoire... a tour de force' — and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one beautiful entry), Classic Meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles, poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , This landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country is illustrated with more than 50 stunning color photographs.
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