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Learn to COOK - Vietnamese Fusion: Vegetarian Cuisine
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Book Publishing Company (TN)
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.5636
EAN: 9781570672071
ISBN: 1570672075
Label: Book Publishing Company (TN)
Manufacturer: Book Publishing Company (TN)
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2007-10
Publisher: Book Publishing Company (TN)
Studio: Book Publishing Company (TN)
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Editorial Reviews:
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Fresh Spring Rolls - Glass Noodle Soup - Papaya Salad - Clay Pot Vegetables - Lemongrass Dry Noodles. Enjoy many of your favorite Vietnamese dishes now with a vegetarian twist. Renown Asian culinary expert Chat Mingkwan presents time-honored favorites using completely plant-based ingredients. You're offered a bevy of delicious choices, whether you're making an ensemble for a multi-course meal or an extravagant dish with a host of accompaniments. Typical Vietnamese cooking is already characterized by the use of a vast array of fresh herbs and vegetables. Introducing soy-based alternatives in place of the traditional meat and fish, Chat makes this already nutritious fare even better for you and the planet.
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Spotlight customer reviews:
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Customer Rating:
Summary: Enhanced with color photographs of completed dishes, a list of references, mail order sources
Comment: The distinctive local herbs and produce of Vietnamese cuisine has been heavily impacted French, Chinese, and Indian influences with respect ingredients and techniques. Now this culinary tradition has been further influenced and developed by Chat Mingkwan who transforms classic ethnic recipes into gourmet quality vegetarian dishes through utilizing customary Vietnamese seasons and ingredients, but substituting innovative animal-free alternatives for meat or fish in the recipes comprising "Vietnamese Fusion: Vegetarian Cuisine". After informing the kitchen cook about the characteristics of Vietnamese cuisine, soy products, and other ingredients fundamental to Vietnamese dishes including herbs and spices, vegetables and fruits, rice, noodles, wrappers, and seasonings, "Vietnamese Fusion" organizes the recipes themselves into sections on sauces, snacks and appetizers, soups and salads, main dishes, sweets and beverages. The easy -o-follow, step-by-step recipes themselves range from Sot Dau Phong (Peanut Sauce); to Canh Chua Thom (Hot-and-Sour Soup with Pineapple and Tamarind); to Nam Rom Nhung Dam (Mushrooms in Vinegar Fondue); to Banh Goi (Steamed Rice Cakes in Banana Leaves). Enhanced with color photographs of completed dishes, a list of references, mail order sources, an author biography, and an index, "Vietnamese Fusion" is especially recommended for personal and community library multi-ethnic and vegetarian cookbook collections.
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