The foods of Vietnam
By: Nicole Routhier ; photographs by Martin Jacobs ; foreword by Craig Claiborne.
Publisher: Stewart, Tabori & Chang; Distributed in the U.S. by Workman Pub.
Published: 1989
Place of publication: New York
Language: eng
Number of pages: 239
Subjects: Cookery, Vietnamese.
Description: Presents more than 150 traditional recipes, menu ideas, equipment, techniques, and a glossary of ingredients.
Notes: Includes index.