Lemongrass and Lime New Vietnamese Cooking
New Vietnamese Cooking is the cuisine behind the Lemongrass and Lime cookbook. Recipes are from Chef Mark Read from the restaurant BAM-BOU in London.
Format: Hardcover with dust jacket, 191 pages.
Publisher: Ten Speed Press
Author: Mark Read
Description: Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style.
Lemongrass and Lime introduces modern Vietnamese cooking, as pioneered by Chef Mark Read at BAM-BOU in London. Recipes range from the traditional, such as Sour Green Mango Salad, Baked Fillet of Sole in Banana Leaf, and Pho Bo Beef and Noodle Soup, to the divinely decadent-Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Tart.
This beautifully illustrated cookbook contains everything you need to know to serve sensational Vietnamese dishes, from insight into the culinary traditions of Vietnam and a detailed guide to essential Vietnamese ingredients to over 70 recipes adapted for cooking at home with a minimum of effort.
Condition: The book cloth at the corners have some wear. Dust jacket has minor corner wear. Further good condition.