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Authentic Vietnamese Cooking: Food from a Family Table, by Corinne Trang
Free Ebook Authentic Vietnamese Cooking: Food from a Family Table, by Corinne Trang
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Amazon.com Review
Authentic Vietnamese Cooking offers remarkable insight into the history and details of this seemingly simple yet enchantingly sophisticated cuisine. Author Corinne Trang shares the story of her family, starting with her grandparents, who emigrated from Hunan, China, to Cambodia and then to Vietnam. Eventually, Trang herself made homes in Paris and New York, as well as Asia. The resulting blending of cultures and culinary traditions in her family is a common experience for Southeast Asians who, over the centuries, have had to flee from one place to the next to survive despotism, hunger, and war. Trang clarifies the distinctions between dishes from the three regions of Vietnam. There is the Simple North, where stir-fries are common and the seven-course beef meal, Bo By Mon, originated. The Sophisticated Center features Chao Tom, shrimp paste grilled on lengths of sugar cane created to please the wealthy families of Hue. In the Spicy South, sea trade with India, plus Cambodian influences, led to the development of aromatic, golden curries. Today, the Vietnamese serve them with Banh Mi, the light, crusty Saigon baguette made with rice and wheat flour. In addition to the four groups of condiments essential to Vietnamese cooking (sweet, pungent Nuoc Cham, vinegared vegetables, sate, and table salad), Trang gives recipes for rice-paper-wrapped Summer Rolls, filled with rice noodles, pork, and shrimp, and Mint Rice with Shredded Chicken. Requiring only rice, chicken stock, shallots, fresh mint, and cooked chicken, it has the clean and layered flavors typical of Vietnamese food. Western sensibilities may recoil at Trang's brief, honest discussion of the exotic meats served in Vietnam, including dog, snake, and monkey, served mostly to demonstrate machismo or status (no recipes are given). Christopher Hirsheimer's artistic black-and-white photos enhance the poetic simplicity of Trang's deeply involving text. --Dana Jacobi
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From Publishers Weekly
Vietnamese cuisine, which fuses French and Chinese traditions, is no stranger to the American palate, and food writer Trang, raised by a French mother and a Cambodian-born Chinese father, is ideally suited to become its latest proponent. Subtly combining such familiar ingredients as chilies, cilantro, garlic, star anise and lime, Trang also calls for rarer components like Thai basil (for which Italian is no substitute), lotus seeds, and dried squid and shrimp. Though home cooks will have to scavenge Asian markets for ingredients, they will not be intimidated by the recipes. The dishes are as intriguing as Pineapple and Anchovy Dipping Sauce for beef and as familiar as Chicken Curry. Stuffed Fish is a carp or sea bass filled with a redolent paste of pork, reconstituted shiitake mushrooms, ginger and fish sauce. Spicy Beef and Carrot Stew with its five-spice powder, lemongrass and coconut milk has evolved from the classic French dish, Boeuf aux Carottes. Because most Vietnamese main-course recipes call for sugar or another sweetening agent, the desserts are traditionally fresh fruits. Trang, however, does offer recipes for Toasted Coconut Ice Cream and Sesame Rice Dumplings. Her inspired, often simple dishes will nicely stretch the boundaries of home kitchen fare. (Dec.) Copyright 1999 Reed Business Information, Inc.
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Product details
Hardcover: 256 pages
Publisher: Simon & Schuster; 1st Edition edition (December 8, 1999)
Language: English
ISBN-10: 0684864444
ISBN-13: 978-0684864440
Product Dimensions:
7.4 x 0.7 x 9.5 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
18 customer reviews
Amazon Best Sellers Rank:
#788,752 in Books (See Top 100 in Books)
This is yet another book by Corinne Trang that is on my list of 10 Most Valued cookbooks. I am finding so many things of value in her writings and recipes that are of great encouragement. Each time I read one of her books I am left with a renewed enthusiasm to learn more about Asian cooking as she sees it. The day I discovered her books was a good day for me and I appreciate her for sharing with all of us the knowledge and wisdom she's acquired from her diverse background in delicious and wholesome food. Thank you, Corinne, for another great insight.
One of the best Vietnamese cookbooks in English!
Great book that had the exact Pho recipe I wanted to make and some really great recipes as well
Easy to read and understand. My husband says it's a fantastic book and is a great anniversary present.
I said I love it, now stop asking me to waste time typing for your benefit, thank you very much.
gift
I collect Vietnamese cookbooks and so found this cookbook very valuable:1 - the recipes are relatively authentic; 2 - very easy to understandThis and Pham's _Best of Vietnamese and Thai Cooking_ should be the references bought though Routhier's _Foods of Viet Nam_ is considered a standard.Pham's recipes are more westernized but background information is good and recipes are sound.I have yet to track down independent publications from Australia but I would say this comes closest to the recipes garnered from personal interviews with Vietnamese home cooks.Vietnamese cooking allows variation making room for available ingredients and influences (it is the best of fusion). So if the Trang recipe does not resemble the very traditional recipes of family it still contains the basic outline.You will encounter recipes usually not covered such as pork pate and other delicacies.I was also impressed that Trang decided to discuss exotic meats including dog. Usually Vietnamese and Asian cookbooks in general avoid the topic completely but Trang decided to confront the issue (bravo). Trang is quite correct that eating of certain exotic meats is restricted to males (aphrodisiacs) and interviews with Vietnamese cooks confirm this.An essential reference for Vietnamese cookbooks but keep in mind that the home recipes are still varied and that this it is not an exhaustive source book.Another thing to keep in mind that this book does not cover in great detail techniques regarding preparation of meats (asumption is made that you already know to slice against the grain for beef)The most glaring flaw of meat preparation and options is demonstrated in the pho ba recipe which does mention the use of tendon but not its preparation. It skips tripe as well. Discusses condiments as sidebar but does not tell you what condiments to use with pho (hoisin, chili paste, nouc mam, lemon wedges).A good recipe source but not definitive in technique. I would have on hand a book devoted to Asian preparation practice in conjunction with this book.Overall, the best available American books for a Vietnamese collection are this book, Pham's _Best of Vietnamese and Thai Cooking_ and Nicole Routhier's _Foods of Viet Name_ or _The Best of Nicole Routhier_.Recommended but not definitive.
I was compelled to write this review after reading some of the negative comments below. First of all, the recipes in this book are true and correct. One needs to understand the history and geography of Vietnam to understand its diversity and be able to judge this book's authenticity. I have owned this book for five years and cooked from its recipes several times a week. I am a casual cook but have not once had a less-than-good result. Ms. Trang apparently tested her recipes meticulously, something not many cookbook authors do nowadays. I also would like to correct one of the previous reviews, the author did tell at the end of the recipe what herbs and condiments to serve with Pho. Please do not discount the value of this cookbook before you have read and used it. This is the only Vietnamese cookbook you ever need. Lastly, the author's comment on dog consumption wes presented for information's sakes. There is no encouragement of any kind and neither is there an inappropriate detail.
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