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Vietnamese Cuisine

At last, a bilingual (English/Chinese) cookbook that offers authentic Vietnamese recipes designed for the modern homemaker's kitchen. A special section has been provided to identify the basic ingredients, sauces and staples so important for deriving the exotic flavors associated with Vietnamese dishes. This cookbook offers 85 mouthwatering recipes, with associated photos of finished dishes. In addition, small pictures of the special ingredients so necessary in Vietnamese cooking are furnished as an aid to the reader.

Paperback: 96 pages

Publisher: Wei-Chuan Publishing; Bilingual edition (October 1, 1999)

Language: Chinese

ISBN-10: 0941676773

ISBN-13: 978-0941676779

Product Dimensions: 10.3 x 7.3 x 0.3 inches

Shipping Weight: 12.6 ounces

Average Customer Review: 3.6 out of 5 stars  See all reviews (9 customer reviews)

Best Sellers Rank: #959,412 in Books (See Top 100 in Books) #59 in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese #9104 in Books > Cookbooks, Food & Wine > Regional & International #11922 in Books > Reference > Foreign Language Study & Reference

The Wei-Chuan Publishing Company (apparently connected with the Taiwanese Wei-Chuan Cooking School), has produced a good number of Cookbooks, mostly dealing with Chinese cookery but also coveing other Asian cuisines as well. I own over a dozen of these now and I like all of them. More importantly, I like all of these books for tmuch he same reasons and, accordingly, I have decided to do a general review that applies to each of them and then provide a few individualized comments where appropriate.Basically, the Wei-Chuan publications are authored/editored by several different persons but the format is largely the same. Each book is divided into logical sections (Meats, Vegetables, Appetizers, etc.) and nearly every recipe is accompanied by a good photograph of the result with some recipes having additional pictures of the preparation as well. This feature alone makes these books well worth the purchase. Another feature of this cuilinary series is that the books are written in China and, at least as far as the books on Chinese cuisine is concerned, the reader need have no issues with 'authenticity'. I personally also like the fact that all of the books are written in Chinese characters and then translated into English. This has has an added bonus of occasionally providing some unintentional amusement due to a particularly 'unfortunate' translation but I specially like it as I am teaching myself Mandarin and these books are excellent learning tools. I often take one on the plane with me when I travel (along with dictionaries) and can spend hours happily translating passages. It is amazing how often the actual translation of a recipe title bears little resemblance to the English title provided.

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