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| #514061 in Books | Stewart, Tabori and Chang | 1989-08-15 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.25 x.88 x8.88l, | File type: PDF | 240 pages | ||4 of 4 people found the following review helpful.| Patience, and you will be rewarded, too.|By ¯\_(ツ)_/¯|This is a terrific cookbook. The photos are mouth watering, and they don`t disappoint. All the recipes I've tried have been restaurant-quality delicious.
If you have not cooked Vietnamese food before, be prepared to go shopping for lots of ingredients. It is not uncommon to spot recipes sporting 15|From Publishers Weekly|With the large migration of Vietnamese to the United States in the late 1970s came an array of food and cooking techniques unfamiliar to most of us. New York City chef and teacher Routhier, born in Saigon to a Vietnamese mother and a Frenc
More than 150 recipes from the various regions of Vietnam, ranging from simple family dishes to elaborate banquets. There are sections on ingredients, the cuisine's history and ordering a meal in a Vietnamese restaurant. The author's recipes have been featured in The New York Times.
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