Real Vietnamese Cooking is a culinary voyage through this unique country. It samples the memorable meals found everywhere from street stalls, countryside eateries, outdoor bars and family gatherings, covering the three main culinary regions of the country: the hearty food of the cooler North with its four distinct seasons, dishes from the centre with its tradition of the imperial cuisine from Hue, and the sweeter and spicier food from the tropical South. // The recipes collected in this volume cover classic Vietnamese fare such as Beef Noodle Soup, Spring Rolls and Banana Flower Salad as well as lesser known recipes from rural areas, and the all-important dipping sauces, without which no Vietnamese dish would be complete. Tracey and Andreas remain true to the communal theme that runs through this cuisine and its culture - offering suggestions for pulling together a Vietnamese banquet or a relaxing supper in with friends. The stunning photography takes the reader on a journey through classic and unusual recipes and the intricacies of the country's rich cultural history.
|Formát||21.3 x 28.1 cm|