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This is my favorite Vietnamese cookbook that I’ve come across. Seriously. The recipes are on par with what my Mom has made in the past. Meals that she doesn’t make anymore are in here and including the, “Just taste it, you’ll know how to make it if you eat it.” meals. (I need guidance…) This book helped me figure out the missing ingredient, or correct the ratios when trying the dish before making adjustments to my tastes when cooking on my own. The only thing I would like to do is figure out h
Now that I know how to make Nuoc Cham, a simple mix of fish sauce, lime juice, brown sugar, garlic, vinegar, and chiles, a whole new world of meal possibilities has opened up. This sauce is THE flavour of Vietnamese food to me — I adore it, and have used it to make cold noodle salads, as a dipping sauce for spring rolls, and as a vegetable marinade. The rest of the cookbook is good, too, with lots of excellent photos, but learning about this sauce (which I realize I could have learned about onl
I was initially wary of buying a book on an asian cuisine from someone named “Nicole Routhier”, but she was born to a french father in Saigon. The book is beautiful and contains a more comprehensive and clearly written set of recipes than any other vietnamese cookbook i’ve found. I only wish she included more cultural detail along with the recipes. Buy it along with Mai Pham’s Pleasures of the Vietnamese Table and you’re all set.