Parámetros
- 191 páginas
- 7 horas de lectura
Más información sobre el libro
Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style. Vietnamese food is enjoying a rising popularity in the United States, with restaurants such as San Francisco’s Slanted Door and New York’s Le Colonial drawing national attention. LEMONGRASS AND LIME introduces modern Vietnamese cooking, as pioneered by chef Mark Read. Recipes range from traditional dishes, such as Sour Green Mango Salad or Pho-Bo Noodle Soup, to divinely decadent fare, like Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Mousse. With its insight into the food traditions of Vietnam, detailed guide to ingredients, and over 70 recipes, this beautifully illustrated book contains everything you need to know to prepare sensational Vietnamese dishes.
Compra de libros
Lemongrass and Lime, Mark Read, Jean Cazals, Mogens Tholstrup
- Idioma
- Publicado en
- 2001
- product-detail.submit-box.info.binding
- (Tapa dura),
- Estado del libro
- Bueno
- Precio
- 7,99 €
Métodos de pago
Nadie lo ha calificado todavía.
- Título
- Lemongrass and Lime
- Subtítulo
- New Vietnamese Cooking
- Idioma
- Inglés
- Autores
- Mark Read, Jean Cazals, Mogens Tholstrup
- Editorial
- Ten Speed Press
- Publicado en
- 2001
- Formato
- Tapa dura
- Páginas
- 191
- ISBN10
- 1580083218
- ISBN13
- 9781580083218
- Serie
- Etiquetas
- No ficción, Libros de cocina, Arte culinario & Gastronomía, EE.UU., Vietnam
- Descripción
- Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style. Vietnamese food is enjoying a rising popularity in the United States, with restaurants such as San Francisco’s Slanted Door and New York’s Le Colonial drawing national attention. LEMONGRASS AND LIME introduces modern Vietnamese cooking, as pioneered by chef Mark Read. Recipes range from traditional dishes, such as Sour Green Mango Salad or Pho-Bo Noodle Soup, to divinely decadent fare, like Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Mousse. With its insight into the food traditions of Vietnam, detailed guide to ingredients, and over 70 recipes, this beautifully illustrated book contains everything you need to know to prepare sensational Vietnamese dishes.