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One of NPR's Best Cookbooks of 2014
“ Who better than Andrea Nguyen to unravel the mysteries of one of the great sandwiches of the world? Her book is deceptively simple on the outside but bursting with layers of flavor and complexity within—just like the best banh mi. As always, Andrea puts mastery within the reach of any curious cook smart enough to take her advice.”
—Joe Yonan, author of Eat Your Vegetables
“ Brimming with information, inspiration, and smart advice, this is much more than a sandwich book. Andrea Nguyen once again demonstrates her commendable talent for writing recipes that deliver great tasting food and teach you to become a better cook.”
—Molly Stevens, author of All About Roasting
“ Andrea perfectly tells the story of how Vietnamese food culture was influenced by French colonials. Her simple recipes elevate very humble ingredients to heights you would not expect. I can’t wait to incorporate some of these ideas into our sandwich menu.”
—Sam Mogannam, owner of Bi-Rite Market
“Through these recipes, Andrea tells her life story. From childhood lunches of silky sausage on toasted baguettes to postmodern banh mi smeared with curried edamame pâté, she sketches the transformation of a sandwich, born of French and Chinese colonization and Vietnamese ingenuity, into a global culinary phenomenon.”
—John T. Edge, author of The Truck Food Cookbook
"Lots of tasty riffs on the meaty, pickly, crunchy, saucy, spicy Vietnamese sandwich."
—Cooking Light, July 2014
"The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of the local cuisine. This delicious cultural collision is the subject of "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen. . . . it's a master course in banh mi construction, from the bread to the pickles and condiments to every imaginable filling, whether it's pork meatballs or fried oysters or a lipsmacking citrus-marinated grilled chicken you're hankering for."
—Wall Street Journal, June 2014
ANDREA NGUYEN is a celebrated food writer and teacher whose work appears in the Los Angeles Times, Wall Street Journal, and Saveur, where she is also a contributing editor. Her previous books, including Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu, were highly acclaimed and nominated for James Beard and IACP cookbook awards. She lives in the San Francisco Bay Area.
Visit www.vietworldkitchen.com for more.
bought this book a while back. finally flipped it open. Loved the low carb recipes she had. Can't believe such a small little book has so many delicious recipes.Published 1 day ago by Chris Chu
This is one fantastic cookbook, well written, and easy to follow. I've made all the sauces & pickles and they all came out perfect. Read morePublished 17 days ago by Mary Harrison
It's a good book. The only reason why I gave it 4 stars is that it has strange order. It hard to focus on something if you're continuously refereed to another part of the book. Read morePublished 18 days ago by Autumn.D
Good book but the sauces were not as tasty as I had hoped.Published 25 days ago by Christine Allen Carlsson
I love this book! Well written and great photos! The stories she tells makes it feel like you are hanging around the kitchen with a friend. Read morePublished 1 month ago by Greg
I am an Andrea fan so I was really excited to hear of her Banh Mi Handbook. She has hit another home-run. Read morePublished 1 month ago by larry sukut
Yum! yum! We have made 4 recipes so far & that was the result. Thank you! Great pictures too!Published 1 month ago by S. Hannan