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Product Description
Review
"This snappy workhorse of a cookbook reveals the blend of tropical ingredients, delicate seasonings and French colonial influences that distinguish Vietnamese cooking and offers recipes easy enough to integrate into one's standard recipe roster. McDermott (Quick & Easy Thai ) begins with a primer on elements of Vietnamese cuisine: "Contrasts prevail," "soup is a mainstay" and "[m]eat often stands alone, minimally seasoned." She then revieweds the cuisine's central herbs (Asian basil, cilantro), starches (rice noodles, rice paper wrappers) and other foundations (chili-garlic sauce, coconut milk). Throughout, McDermott delivers the history and food information with a sureness indicative of the years she has spent in southeast Asia. Among the book's many notable dishes are Shaking Beef with Purple Onions and Watercress; Chicken Simmered in Caramel Sauce; Cha Ca Fish with Fresh Dill, Hanoi Style; and, for dessert, Sweet Coconut Ribbons, and Crme Caramel, which, McDermott explains, was adopted by the Vietnamese, who had long enjoyed their own version of steamed custard before the French arrived. Stunning color photographs by Caren Alpert illustrate the distinctiveness of Vietnamese cuisine. " -Publisher's Weekly
Product Description
From the author of Quick and Easy Thai are more than 75 new recipes to bring Vietnamese cooking into your home. Nancie McDermott knows her stuff and, in addition to the recipes, provides a glossary and a source list for finding those more unusual ingredients. From Fresh Spring Rolls with Beef & Basil and Shrimp & Pineapple Soup to Lemongrass Chicken and Tea-Simmered Salmon, not to mention that beloved Vietnamese specialty, Pho (noodle soup), let Nancie show you how to make truely quick and easy - and delicious - Vietnamese.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
12 of 12 people found the following review helpful
Format:Paperback
I bought this cookbook as it had a high volume of recipes - 75 - so for the price was a good deal compared to other books. I was expecting it to be high volume and kind of generic - lacking in personal touches. But i was wrong! each recipe is easy to follow and not just textbook style, she writes her own comments about the history of vietnamese food and why she likes it, and also ways in which you can change the recipe. In the front she has lists of the basic things you should always have in your kitchen for vietnamese cooking, and at the end she makes menu plans eg. "beach weekend", "too cold to go out", using the recipes in the book. as for authenticity, my boyfriend is vietnamese and said it is pretty good. although the curry is creamier and less spicy than authentic vietnamese style it was still absolutely amazing.
overall, a great book. quantity AND quality, easy to do, great results. 10 out of 10!
overall, a great book. quantity AND quality, easy to do, great results. 10 out of 10!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
14 reviews
14 of 14 people found the following review helpful
Quick and Easy!
11 Mar 2006
Format:Paperback
I love Vietnamese cuisine, and this book allows me to easily incorporate it into my everyday diet. The ingredients are easy to find in chain grocery stores and I can use ingredients I buy in multiple recipes, making the book economical. I recommend preparing your own chicken stock (have it on hand in freezer). It improves the taste of the recipes. I grow my own Vietnamese herbs in the summer, and the book will give me lots of opportunity to use them on the fly. I have also lost a little weight cooking from this book because the dishes are flavorful (be sure to use the Everyday Dipping Sauce) and healthy, and replaced microwaved and canned meals. Many books may be more in-depth, and not every dish is absolutely fantastic, but if you need something for the busy weekdays, this is a good choice.
12 of 12 people found the following review helpful
A great and authentic starter to Vietnamese cooking
8 Mar 2007
Format:Paperback|Amazon Verified Purchase
Though I grew up in the states, my family is of Vietnamese descent and I travelled (and ate) my way through Vietnam, especially Hanoi. This book was my first attempt at making Vietnamese food at home and boy am I impressed at how AUTHENTIC it is to what I ate in Vietnam and in local Vietnamese restaurants. I'll think twice about eating out now that I know how easy it is to make at home.
7 of 7 people found the following review helpful
delicious but not as quick as I'd hoped
13 Dec 2006
Format:Paperback
Let me first say that the bar was set very high: McDermott's Quick and Easy Thai is a masterpiece.
These recipes are also delicious, and the ones I've tried have been easy. However, they're not nearly as quick and easy as the ones in the Thai book.
What makes them not so quick? In a word, ingredients. Most recipe has lots of them, so there's a lot of measuring/chopping going on before you cook.
Also, if you're a European American like me, you don't have these ingredients lying around, so a trip to an Asian market is a necessity, at least to stock up in the beginning.
But don't let this deter you! Make fish sauce and lemon grass part of your standard staples, and McDermott does have an excellent section on ingredients, how to find them, and which are most important.
The recipes also have notes on what to do if you can't find something: suggestions for substitutions or just leaving things out (though again, not as many as the Thai book.) These recipes are delicious and have complex flavors, so even if you leave something out it'll still be good.
So to sum up, this is a great cookbook, but if you want to enter the world of SE Asian cooking, go with McDermott's Quick and Easy Thai first.
These recipes are also delicious, and the ones I've tried have been easy. However, they're not nearly as quick and easy as the ones in the Thai book.
What makes them not so quick? In a word, ingredients. Most recipe has lots of them, so there's a lot of measuring/chopping going on before you cook.
Also, if you're a European American like me, you don't have these ingredients lying around, so a trip to an Asian market is a necessity, at least to stock up in the beginning.
But don't let this deter you! Make fish sauce and lemon grass part of your standard staples, and McDermott does have an excellent section on ingredients, how to find them, and which are most important.
The recipes also have notes on what to do if you can't find something: suggestions for substitutions or just leaving things out (though again, not as many as the Thai book.) These recipes are delicious and have complex flavors, so even if you leave something out it'll still be good.
So to sum up, this is a great cookbook, but if you want to enter the world of SE Asian cooking, go with McDermott's Quick and Easy Thai first.
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