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Tue, December 23, 2008 08:49:57 PMFrom:
Powells.com Daily Dose
Subject:
Daily Dose: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
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Today's Dose by Carole from Asheville, NC Today's prize is $60 credit. Carole, follow this link by 11:59 p.m. (Pacific Time) on Tuesday, December 23, to claim your gift certificate.
Your Price $35.00
by Andrea Quynhgiao Nguyen Carole's Comments:"I've recently been drooling over this cookbook at my local bookstore, hoping that Santa will find me worthy of its substantial weight in his pack! I have two reliable Vietnamese cookbooks that I love, but this one goes above and beyond - both in the sheer number of recipes, plus great resources and gorgeous photography. One of those cookbooks you browse through and immediately find yourself thinking, "I want to make three-fourths of these recipes!" A must-have for every cook who enjoys learning about Vietnamese culture while cooking this country's fabulous food!"Publisher CommentsThis landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country is illustrated with more than 50 stunning color photographs.PW Review"Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. Chapters begin with alluring introductory text — the first set of recipes, for example, are the 'Gifts to the Mouth,' which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich — the 'one sandwich in the Vietnamese repertoire... a tour de force' — and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one beautiful entry), Classic Meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles, poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour." Publishers Weekly (Copyright Reed Business Information, Inc.)About the AuthorAndrea Nguyen is a food writer and teacher based in Santa Cruz, California. She founded the Viet World Kitchen website, the most comprehensive resource on the Internet devoted to the food and culture of Vietnam. She has written for Saveur, the Los Angeles Times, and the San Jose Mercury News. She recently led a tour of Little Saigon in Orange County for the Travel Channel/Epicurious TV.
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