Hardcover: 128 pages
Publisher: Tuttle Publishing; Hardcover with Jacket edition (July 10, 2012)
Product Dimensions: 8 x 0.8 x 10 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
Best Sellers Rank: #1,585,692 in Books (See Top 100 in Books) #87 in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese #14000 in Books > Cookbooks, Food & Wine > Regional & International
My first introduction to Vietnamese cuisine was two sweet Vietnamese ladies who took my parents, my sister and I to a lovely Vietnamese restaurant in Anchorage, AK of all places. I, unfortunately, was very timid when it came to new foods at the time and played it safe, ordering mixed fried rice. Now, that fried rice was absolutely the best fried rice I've ever had (still to this day!), but I really regret not being more adventurous in my food choices. There was a soup everyone had before the meal that was amazing, but the name of it has been lost in the mists of time (that was over 20 years ago!). I've had a little opportunity to eat more Vietnamese food since then, but not near as much as I'd like. How exciting to get this cookbook to make my own!This gorgeous book is well laid out with a comprehensive plan. It starts with 'A Passion for Vietnamese Cooking' with some facts and history. Four suggested menus are then given--Dinner, Lunch, An Elegant Dinner, and A Weeknight Dinner--each feeding 6-8 people. The author then gives his personal story of growing up in Vietnam through the Communist takeover and his eventual escape to Australia and life beyond. After this, we move into 'Setting up Your Vietnamese Kitchen', 'Stocking a Vietnamese Pantry' and a beautiful, illustrated guide to 'Essential Vietnamese Ingredients'. Now we get to the good stuff--recipes!I decided to start of easy with a basic recipe. Just because I'm more adventurous now doesn't mean my kids are! I decided to make the Carrot and Daikon Pickles on page 27. I didn't have the daikon radishes and didn't want to make a trip to the store since I'm still recovering from the flu, so I halved the amounts of the pickling liquid and just sliced up two large carrots with a food processor. Personally, I like them.
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