With a predominance of rice, noodles, wheat, beans, fresh vegetables and herbs, and minimal oil, Vietnamese food is undoubtedly one of the healthiest cuisines in the world. Varied textures and exotic ingredients provide a range of fragrant delights for the contemporary kitchen. An informative introduction offers a fascinating overview of the history of Vietnam and neighbouring Cambodia concentrating on their culinary heritage, with a focus on regional variations. This is followed by a wonderful recipe section featuring deliciously authentic recipes from all over Vietnam and Cambodia including Hanoi Fried Fish with Dill, Baked Stuff Crab Shells, Garlic-roasted Quails with Honey, and Star Anise Ice Cream. For anyone wanting to sample these fresh and fragrant tastes, this book will be an inspiring addition to the kitchen shelf.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Maße
Höhe: 218 mm
Breite: 168 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-78019-526-1 (9781780195261)
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Schweitzer Klassifikation
Ghillie Basan has worked as a food and travel writer visiting many Asian countries. With a Cordon Bleu diploma she has used her broad knowledge of different culinary cultures to write several highly acclaimed cookbooks.
