Vietnamese Books - Page 2

Authentic Recipes from Vietnam (Authentic Recipes Series)

Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Wasted my money! 1 out of 5 stars.
7 of 8 people found this review helpful.

This book is bad in so many ways. It has very few recipes and is not worth it's price. The recipes it does have are for strange dishes most of which I (who's vietnamese and has grown up on authentic Vietnamese food) have never heard of and would never try (frog's legs??!!?). I'm sure there's someone out there who would eat these exotic harder-than-worth-to-make dishes but good luck to that person since the instructions are unclear,undetailed, and overall very poorly written.

A FEAST FOR THE EYES 5 out of 5 stars.
3 of 4 people found this review helpful.

What a terrific book! The recipes are succintly worded and truly authentic. The photography is so excellent, you want to devour the pages. An excellent follow-up to my recent visit to Vietnam.

Chef James

Amazing! 5 out of 5 stars.
2 of 4 people found this review helpful.

This book is excellent. Provides many images for each food/recipe and easy to follow. In this book, Vietnamese popular food/recipe today. Also, these recipe can be use for special occasion and everyday food.

Editorial Review:

With emphasis on fresh ingredients and light seasonings, Authentic Recipes from Vietnam is ideal for the health-conscious cook.

Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali

Wendy Hutton, Charmaine Solomon, Masano Kawana

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

Fantastic book! 5 out of 5 stars.
9 of 11 people found this review helpful.

Not only is this book beautiful to look at, the recipes produce the most delicious (and authentic tasting) food. The simple recipes are easy enough even for people who aren't that confident in the kitchen (like my spouse); the fancier ones are perfect for dinner parties. Highly recommended!

Reliable and handsome 5 out of 5 stars.
9 of 10 people found this review helpful.

Ms. Hutton offers reliable, clear recipes in a beautiful book, with clear advice as to ingredients, combinations, and cooking techniques. Lush photographs make everything look scrumptious. Good design keeps one recipe together on one page. I have had very good results with the three recipes I have tried. I bought the hardback because I expect to be using this book often, and appreciate the author's identification of recipes that require extra time and effort--a whole chapter. Another approach I appreciate is a good use of English that is not too British, not too American--but comprehensible to both, I hope. I am an American cook but sometimes use metric measures and having both is helpful.

Editorial Review:

From roadside to restaurant, Green Mangoes and Lemon Grass presents a mouthwatering culinary tour of Southeast Asia's most scrumptious food. Enjoy an abundance of different dishes from Southeast Asia's rich and varied cuisine, such as Singapore's fascinating cosmopolitan offerings, Thailand's sinfully spicy dishes or Vietnam's refreshingly healthy recipes.

Featuring expertly-written text recipes from Wendy Hutton, one of the stars of Asian cuisine, Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen!

Authentic Vietnamese Cooking: Food from a Family Table

Corinne Trang

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Customer Reviews:
Total reviews: 16 Average rating: 3.0 of 5

Editorial Review:

Authentic Vietnamese Cooking offers remarkable insight into the history and details of this seemingly simple yet enchantingly sophisticated cuisine. Author Corinne Trang shares the story of her family, starting with her grandparents, who emigrated from Hunan, China, to Cambodia and then to Vietnam. Eventually, Trang herself made homes in Paris and New York, as well as Asia. The resulting blending of cultures and culinary traditions in her family is a common experience for Southeast Asians who, over the centuries, have had to flee from one place to the next to survive despotism, hunger, and war.

Trang clarifies the distinctions between dishes from the three regions of Vietnam. There is the Simple North, where stir-fries are common and the seven-course beef meal, Bo By Mon, originated. The Sophisticated Center features Chao Tom, shrimp paste grilled on lengths of sugar cane created to please the wealthy families of Hue. In the Spicy South, sea trade with India, plus Cambodian influences, led to the development of aromatic, golden curries. Today, the Vietnamese serve them with Banh Mi, the light, crusty Saigon baguette made with rice and wheat flour.

In addition to the four groups of condiments essential to Vietnamese cooking (sweet, pungent Nuoc Cham, vinegared vegetables, sate, and table salad), Trang gives recipes for rice-paper-wrapped Summer Rolls, filled with rice noodles, pork, and shrimp, and Mint Rice with Shredded Chicken. Requiring only rice, chicken stock, shallots, fresh mint, and cooked chicken, it has the clean and layered flavors typical of Vietnamese food. Western sensibilities may recoil at Trang's brief, honest discussion of the exotic meats served in Vietnam, including dog, snake, and monkey, served mostly to demonstrate machismo or status (no recipes are given). Christopher Hirsheimer's artistic black-and-white photos enhance the poetic simplicity of Trang's deeply involving text. --Dana Jacobi

A Vietnamese Kitchen: Treasured Family Recipes (Hippocrene Cookbook Library)

Ha Roda

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Editorial Review:

The authentic family recipes included in A Vietnamese Kitchen capture the country's home cooking at its best. Steaming bowls of pho, the ever-popular beef noodle soup, spring rolls, clay pot ginger chicken, and exotic desserts such as crumpled sweet rice and banana coconut pudding are just a few of the delicacies included. The recipes are designed for the American home kitchen, and are accompanied by an introduction to Vietnamese culture and a glossary of Vietnamese culinary terms.

Vietnam is known for some of the world's most delicate and intriguing flavors. The country's diverse terrain ranges from the island mountains, which produce numerous exotic fruits and vegetables, to the rice paddies of the Mekong and Red River Deltas. The country's fascinating history has resulted in strong Chinese, Indian, and French culinary influences yielding surprisingly complex flavors. The cuisine is marked by the use of fish sauce as well as fresh herbs, chilies, and limes, which flavor everything from stir-fries to soups and noodle dishes.

Vietnamese Cooking (Cooking (Periplus))

Robert Carmack, Didier Corlou, Nguyen Thanh Van

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Editorial Review:

Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets.

From fresh spring rolls to banana flower salad, this book is the perfect introduction to Vietnamese cuisine.

The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs

Ghillie Basan

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Editorial Review:

Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes.

Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals (Learn to Cook Series)

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

I Like This Book 4 out of 5 stars.
3 of 6 people found this review helpful.

I like this small compact spiral-binded book: pictures on every recipe. Nice to have this as part of your vietnamese cooking library.

Editorial Review:

Vietnamese cooking is famous for its fresh flavors and artfully composed meal it is the true "light cuisine" of Asia. Delicate soups and stir-fries, and well-seasoned grilled foods served with rice or noodles are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make Vietnamese Cooking Made Easy the perfect introduction to the world of Vietnamese cuisine.

1,001 Low-Fat Vegetarian Recipes, 2nd ed.

Sue Spitler, Linda R. Yoakam

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Customer Reviews:
Total reviews: 31 Average rating: 4.0 of 5

This book is the bargain basement of vegetarian recipes: 3 out of 5 stars.
6 of 6 people found this review helpful.

Having gone veggie a few years ago, this was my first non-introductory style vegetarian cookbook, and although I commend Spitler and company for the sheer quantity of recipes here, I've found the recipes to be very hit or miss. I think this is partly due to the often non-intuitive combinations of ingredients found in many of the recipes. While sometimes these out-of-place ingredients are genius (i.e. the black -not adzuki- beans in the egg rolls, or the more than liberal use of celery seed in the bleu cheese dressing), sometimes these combinations can turn what seemed like a tasty dinner into something even my dog looks askance at (like the orange juice and zest in the hummus or the cream cheese and cranberries in the savory wontons). The dishes err more on the sweet side of the palate than on the spicy side. That said, all of the dessert type foods I have tried so far have been solidly good, while the majority of the entrees required a healthy dose of crushed red pepper. My suspicion is that these recipes were generated by a crew less than adequately familiar with vegetarianism, as many of the recipes attempt to make use of meat substitutes (i.e. Mexi "meatball" soup, rigatoni with italian "sausage" and fennel pesto, "burgers" provencal, swedish "meatball" and dilled potato cassarole, etc, etc)with less than appetizing results. There are a least two problems here: first, there are plenty of amazing veggie dishes that don't try to imitate the "meat and potato" style meal (there are almost NO Indian entrees in this book), and second, nothing makes one miss the real thing more than a poor substitute. Yes, those tvp crumbles look innocent enough in the grocery aisle and are easy enough to throw into the pasta sauce, but unless you want to spend you're evening sobbing over your half eaten plate of "sausage" lasagna for your momma's home cooking, then PLEASE skip the phoneys and throw in some chopped baby bellas instead. To summarize, this book is like the bargain basement of vegetarian recipes: over-stuffed with so-so items, but amidst the bland and the out-and-out bad, there are a few gems that make this book deserving of a place on your shelf.

As a bonus for those tracking diet information: each recipe is tagged as vegan, lacto-ovo, lacto, or ovo, to make finding appropriate recipes easy, and all recipes come with calorie counts, basic nutrition information, and the exchange listings for the ADA.

Editorial Review:

Just because it's vegetarian doesn't mean it's low fat! In this revised edition, Sue Spitler has developed and tested over one thousand tempting creations, including 500 entrees, virtually all with less than 30% of calories derived from fat. You'll find appetizers, soups, salads, entrees, side dishes, beans and grains, pastas, pizzas, desserts, and much more. Recipes for delicious Spinach and Cheese Crepes, Italian Sausage pizza, Shepherd's Veggie Pot Pie, Dim Sum Platter, Cheddar Cheese Souffle, and hundreds of others, are easy and quick to make, and use most of the foods you've always eaten. Every recipe is coded, so you can tell whether it's lacto-vegetarian, ovo-vegetarian, or pure vegan. Vegetarian or not, you'll never run out of ideas with this book. A new chapter has been added: "Veg Express," for meals that are ready in less than 20 minutes.

Edible Wild Plants of Vietnam: The Bountiful Garden

Yoshitaka Tanaka

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Editorial Review:

A vast, invaluable body of knowledge on the use of wild plants remains among many traditional communities to the present day.

Sushi Made Easy

Kumfoo Wong

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

pretty good, pretty basic 4 out of 5 stars.
8 of 8 people found this review helpful.

If you were looking for a book with specific recipes, this is not the book. Everything in this book is presented very flexibly, with only a mere suggestion list after the basic preparation of things. There are pros and its cons to this because you know the basics and you can be really creative and you know where you can be really creative. The bad thing is, you would like to have more specific recipes for things that you find in the restaurant such as California Roll and Crunchy Roll, which, granted, are western modifications, but still.

The other complaint is that when they talk about making miso soup all the pictures show wakame seaweed in the soup, but no where in that section (or anywhere in the book for that matter) does it say that wakame can also be put in the miso soup. I had to do some real creative investigation just to find out what that green stuff was.

PS. I bought this book because it was cheaper than any other sushi cookbook I found at the store AND it comes with the KIT part.

Editorial Review:

Preparing sushi is more than mere cooking--it's an art, a creative act of beautifully presenting colors, textures, subtle tastes, and unmatched sensations. Every page here shares that refined philosophy, so it not only shows you how to make a feast for your friends, it is a feast for the eyes. Even the small line drawings accompanying the luscious photography--which show in detail how to create each perfect piece of sushi--seem infused with the elegant feel of Japanese culture. Immerse yourself in the lifestyle as you learn how to wrap, make, and arrange delicacies such as nigiri-sushi out of fish (yellowtail, salmon, tuna, surf clam, flounder, or prawn) and vinegared rice; thick futomaki, hosomaki (omelette), and fish and vegetable rolls; a battleship wrap stuffed with roe; inside-out rolls; a California hand roll with ripe avocado and crab; and soups. With advice on setting an eye-catching table to complete the wonderful atmosphere.