Product Description

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 Pate 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 Saigon Sizzling Crepes; 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 Creme 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 is irresistible for the adventurous cook who loves exploring new flavours.

Product Details

• Amazon Sales Rank: #150452 in Books
• Published on: 2006-01-27
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

About the Author
Ghillie Basan has travelled widely in Asia, working as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian culinary cultures to write several highly acclaimed cookbooks, including Modern Moroccan, Vietnamese and Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year. Ghillie has been a regular contributor to the Sunday Tribune and Sunday Herald. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.

Customer Reviews

'Discover the deliciously fragrant cuisines of Indo-China....'
'Discover the deliciously fragrant cuisines of Indo-China, with over 150 authentic recipes, illustrated step-by-step. 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 preparations and cooking techniques.
More than 750 specially commissioned photographs, including pictures showing the important stages of each recipe, wonderful evocative shots of the finished food and scenic images of the landscape and people.
Complete nutritional information is given for every recipe.'

Packed full of all sorts of information, this is a useful reference and cookery book to have on the kitchen bookshelf, e.g.:-

`Yin and Yang
A basic principle of South-east Asian cuisine is `yin and yang', which evolved in China in the 4th Century BC. This theory balances the Taoist connection with nature with the Buddhist search for enlightenment.
An effective way of achieving this harmony is by balancing the yin and yang properties of food.
As yin signifies female, darkness and cold, and yang signifies male, brightness and warmth, these principles could be applied to food by devising a `hot-cold' food system, in which certain foods have a cooling effect on the body, and others are warming......
Each meal is formed with these principles in mind so that it is balanced and beneficial to the body.
Wherever the influence of China has spread, the yin and yang theory has been incorporated into the food culture...'

256 shiny high quality pages, split over chapters:-

Introduction:-
The Vietnamese and Cambodian Kitchen
Recipes:-
Soups and Broths
Savoury Snacks
Fish and Shellfish
Poultry and Frog's Legs
Beef and Pork
Rice and Noodles
Vegetable Dishes
Salads and Pickles
Dips, Sauces and Condiments
Sweet Snacks

with a section on `Shopping Information' and a full index.

The introduction includes information regarding the two countries today, their customs and festivals plus some history.
The `kitchen' section includes staples, tofu products, store-cupboard ingredients, equipment and cooking techniques.
Each chapter opens with a piece of relevant text.
Each recipe is clearly laid out with opening text, list of ingredients, clearly numbered method and the nutritional content.

A small taste of the recipes within:-

Spicy Tomato and Egg Drop Soup
Beef Noodle Soup
Curried Sweet Potato Balls
Sizzling Spiced Crepes
Vietnamese Spring Rolls
Grilled Prawns with Lemon Grass
Pork Paté in a Banana Leaf
Hanoi Fried Fish with Dill
Fish in Coconut Custard
Shellfish Curry with Coconut Milk and Basil
Duck in a Spicy Orange Sauce
Curried Frog's Legs
Beef Saté
Cambodian Braised Black Pepper Pork
Bamboo-steamed Sticky Rice
Saigon Southern-Spiced Chilli Rice
Glazed Pumpkin in Coconut Milk
Jungle Curry
Green Mango Salad
Spring Onion Oil
Vietnamese Fried Bananas
Coconut Crème Caramel
Cassava Sweet
Golden Threads
Durian Ice Cream
Rainbow Drink

Interspersed with 'Cook's Tips', and 'Variations', throughout.