Culinary Vietnam
By: Daniel Hoyer; photographs by Aidan Dockery and Marty Snortum.
Edition: First edition.
Publisher: Gibbs Smith
Published: 2009
Place of publication: Layton, Utah
Language: eng
Format: Hardcover
Number of pages: 224
ISBN-13: 9781423603207
Copyright date: 2009 Daniel Hoyer
Subjects: Cookery, Vietnamese
Description: Vietnamese cuisine, developed over thousands of years with countless influences from other cultures, is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors.

Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just how broad the scope of this simple, agriculturally based cuisine really is. -- from inside flap.
Table of contents: title: Acknowledgments
pagenum: 9; title: Preface
pagenum: 12; title: Introduction
pagenum: 16; title: Dipping Sauces and Condiments
pagenum: 28; title: Appetizers, Snacks, and Beverages
pagenum: 48; title: Salads
pagenum: 66; title: Soups and Noodle Dishes
pagenum: 90; title: Beef Dishes
pagenum: 114; title: Pork Dishes
pagenum: 132; title: Poultry Dishes
pagenum: 150; title: Seafood Dishes
pagenum: 170; title: Rice and Banh Dishes
pagenum: 192; title: Vegetable dishes
pagenum: 204; title: Sources
pagenum: 219; title: Index
pagenum: 220