When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, "Into the Vietnamese Kitchen", an ambitious debut cookbook that chronicles the ...
The chef at San Francisco's Monsoon restaurant left when it closed to cook for a chain called Big Bowl restaurants. Designed to be eaten with either rice or noodles, the "big bowl" concept presents recipes for Asian-influenced dishes like Shrimp with Thai Herbs and Beef Pad Thai with Salmon.
In the first guide to the fresh, preserved, and bottled foodstuffs from Asia, Bruce Cost not only identifies ingredients and gives practical buying and storing advice, he provides tidbits of history and lore that make his book a pleasure to read. 200 photos.
Primarily a reference work on oriental ingredients with sections for fresh and dried ingredients which are now widely available in Western Europe, Australia and New Zealand. Each food is listed with both its English and Asian names, its properties noted and its importance in the cuisine of different countries.
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