Ever-green Vietnamese : super-fresh recipes, starring plants from land and sea / Andrea Quynhgiao Nguyen ; photographs by Aubrie Pick.
Material type:
TextPublisher: California : Ten Speed Press, [2023]Edition: First editionDescription: 293 pages : chiefly color illustrations ; 27 cmContent type: - text
- still image
- unmediated
- volume
- 9781984859853
- 1984859854
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5959 N576 | Available | 33111011275183 |
Enhanced descriptions from Syndetics:
JAMES BEARD AWARD NOMINEE * Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations--from the James Beard Award-winning author of Vietnamese Food Every Day
A BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, Food Network, Good Housekeeping, San Francisco Chronicle, Epicurious
Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese , Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.
Filled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for:
* favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie Bao
* Vietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bologna
* simple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Salad
* wholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial Rolls
Full of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.
Includes index.
Coming full circle -- Key advice, equipment, and ingredients -- Pantry secrets -- Rice transformations -- Snack sensations -- Banh mi possibilities -- Soup celebrations -- Refreshing salads -- Side dish gems -- Mains without meat -- Veggie-packed mains -- Tempting sweets and sips.
"Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 100+ vegetable-driven recipes"-- Provided by publisher.
"Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations--from the James Beard Award-winning author of Vietnamese Food Every Day. Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes. Filled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options)." -- Amazon.com.