Vietnam and Cambodia, The Food and Cooking ofAuthor: Ghillie Basan
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: March 2006
Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 750 photographs Explore the rivers and deltas of Vietnam, the bustling markets of Ho Chi Minh City and Hanoi, and the colourful celebrations and rich traditions that pervade everyday life in this fascinating region Features a comprehensive visual guide to Vietnamese and South-east Asian ingredients, and step-by-step descriptions of preparation and cooking techniques Over 150 classic recipes capture the essence of these complementary cuisines, from mouthwatering snacks such as crisp yet succulent Vietnamese Spring Rolls, and delicious main dishes such as Garlic-roasted Quails with Honey or Shellfish Curry with Coconut Milk and Basil, to sumptuous sweet snacks such as Coconut Sorbet or Vietnamese Fried Bananas Includes more than 750 specially commissioned photographs: step-by-step instructions to show the recipes, wonderful evocative shots of the finished food, and scenic images of the landscape and people Complete nutritional information is given for every recipe Steeped in history, Vietnamese cuisine is one of the jewels of South-east Asia. The style of cooking, which has evolved over many centuries, is a wonderful blend of Chinese and Asian spices, flavours and techniques, fused with the ingredients and traditions of classic French food. The result is a wealth of uniquely flavoured, mouthwatering dishes that almost no other country can claim. Vietnamese cuisine does share features with that of its near neighbour, particularly in the use of coconut, coconut milk and herbs and spices, but Cambodia's distinctive if lesser-known style of cooking reveals the influence of India, Thailand and China as well as France. In this book, Ghillie Basan explores the history, culture and traditions of the Vietnamese and Cambodian people, the evolution of their cuisines, and the dishes that have become synonymous with the countries themselves. Evoking the sounds and aromas of the bustling markets piled high with produce, the call of street vendors selling their delicious specialities, and the hum and bustle of the traditional home kitchen, this unique new book offers a real insight into Vietnamese and Cambodian food and cooking at its best. The comprehensive visual guide to Vietnamese and Cambodian cooking ingredients and techniques presents descriptions and photographs of all the key ingredients, including exotic fruits, vegetables, spices, as well as tips on buying, storing and preparation. With more than 150 classic dishes - from the Beef Noodle Soup, Pho, which is eaten morning, noon and night in Vietnam, to Pork Paté spread on warm baguettes and drizzled with nuoc cham - Ghillie Basan brings authentic South-east Asian cooking to the Western kitchen. The recipes include classic street food such as Sizzling Spiced Crêpes, sophisticated main meals such as Sea Bass Steamed in Coconut Milk with Ginger, Cashew Nuts and Basil, sumptuous desserts such as French-influenced Star Anise Ice Cream and Coconut Crème Caramel, and the popular sweet snacks such as Vietnamese Fried Bananas that are enjoyed by all. This beautifully written, stunningly photographed book captures the real taste of Indo-China and will be irresistible to the adventurous cook who loves exploring new flavours.