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Vietnamese Food & Cooking Paperback – 2006

4.5 out of 5 stars 11 customer reviews

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Product Details

  • Paperback: 256 pages
  • Publisher: Hermes House; 2006 ed. edition (2006)
  • Language: English
  • ISBN-10: 1844778924
  • ISBN-13: 978-0681375840
  • ASIN: 0681375841
  • Product Dimensions: 11.7 x 9.2 x 0.8 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #2,293,857 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

I purchased this book based on the great reviews only to be slightly disappointed. It is indeed a beautiful book that showcases Cambodian cuisine (despite the large VIETNAMESE title) and has a comprehensive intro. to the country, culture and history. However there are two issues that I have with the book:

- I don't believe it is authentic. I grew up fortunate to eat both types of cuisine on a daily basis and I never remember eating bacon until I starting eating "western" breakfast. Don't get me wrong - I love bacon...but it isn't used in SE Asian cuisine as some of the recipes shows it to be. Also there is a no mention of all the different types of herbs used in both cuisines. Many Vietnamese and Cambodian dishes are just the fresh herbs with condiments, which would make detailing the herbs essential for an "authentic" book.

- The author's repeated mention of how Cambodian cuisine is not as sophisticated as Vietnamese cuisine. I know it is his/her opinion, but what basis do you have to make such a claim. I can appreciate both for the delicious dishes without having to belittle one over the other.

It is a pretty book with nice photos though and it will sit in my cookbook collections however it will not be used. I will cook more out of my other Cambodian cookbook that are truly authentic though not as pretty. I guess sometimes you just can't have it both ways...
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This book is a treasure of not only vietnamese food but Cambodian too. Organized for a real cook not just a recipe follower. It introduces you to the culture and ingredients before any recipes. The photography is outstanding and the 150 recipes are a good representation of the cultures they represent. My only complaint, is she uses the local names for fish sauce for each country, so essentially the same ingredient is called a different term in Cambodian vs Vietamese dishes. Once you learn this, then the book is simply a pleasure to use as a guide for the wonderful experiences you can have preparing and enjoying this fresh healthy style of food. I Purchased it after a trip to Cambodia and Vietnam, and this is a far more cost effective way to sample the wonders of the foods from these countries.
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I purchased this book first on a sale and found it so well written and clear that I decided to buy another one as a gift. The recipes are described in American and European measures (lb/oz and cups, Kg/g and spoon or metric system) making it easy for anyone to read and follow the recipes. The illustrations are very nice and the recipes cover both Vietnamese and Cambodian cuisine: many are simple to make and already brings great satisfaction to your palate. Some are more complex (making stocks can be an adventure) and very flavorful as well as inspiring. By the way, for the stocks, don't be so impressed: preparing one day the pork ribs (needing to boil first in water), save the water for a later stock for a delicious soup. Same for chicken (all stocks preserves great in the freezer anyhow so don't be scared of playing).

From a few combinations, I started to make recipes within the spirit of the cooking of the countries so, this book is very educational beyond speaking of the introductory overview of the Vietnamese and Cambodian cuisine and ingredients).

I highly recommend this book.
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This book is beautifully illustrated and features about 65 pages of introductory material about the history of Vietnam and Cambodia, as well as pictures and definitions of the many ingredients of the cuisine. This is very helpful because the recipes themselves are so authentic, that many require some sort of substitution with local ingredients, unless one has an unlimited budget and an incredibly well-stocked Asian market nearby.
If you are the kind of cook who thinks, " I don't have dried squid and chicken carcasses to make a stock; organic chicken broth simmered with some vegetables and a couple sloshes of fish sauce will be close enough",you will do great with this cookbook, and find it inspiring. If you are strictly a by-the-recipe person, you will enjoy it for the cultural notes and beautiful illustrations, but might find it frustrating to actually cook with.
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Format: Paperback Verified Purchase
This is a very large book and is glossy, hard-paperback. The pages are glossy too. It is full of color photos for each recipe and it does a great job of explaining history, culture, etiquette, tools and ingredients of Vietnamese cooking.
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We bought this book after looking it over at the library. It provides a fantastic education about typical ingredients and the culture of Vietnam. The recipes have all been delicious so far and we have made quite a few. Nothing is too difficult and I was easily able to find the ingredients. I did have to go to the Asian market for one thing, but otherwise all were readily available. Love it and glad to have it on my cookbook shelf.
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