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Download Lemongrass and Lime: New Vietnamese Cooking fb2, epub

by Mark Read

Download Lemongrass and Lime: New Vietnamese Cooking fb2, epub

ISBN: 1580083218
Author: Mark Read
Language: English
Publisher: Ten Speed Press (March 1, 2004)
Pages: 191
Category: Regional & International
Subcategory: Food
Rating: 4.6
Votes: 433
Size Fb2: 1467 kb
Size ePub: 1887 kb
Size Djvu: 1201 kb
Other formats: lit azw docx lrf


The work of chef Mark Read, Lemongrass and Lime features 70 recipes based on traditional Vietnamese cooking-a delightful blend of Chinese, Indian, and French culinary influences that dips into modernity with the use of unconventional ingredients like fresh dill and teriyaki sauce.

The work of chef Mark Read, Lemongrass and Lime features 70 recipes based on traditional Vietnamese cooking-a delightful blend of Chinese, Indian, and French culinary influences that dips into modernity with the use of unconventional ingredients like fresh dill and teriyaki sauce. The dishes, such as Barbecued Pork Ribs with Hoisin Sauce, Pan-Fried Duck Breast with Crispy Cabbage and Sesame Soy Dressing, Coconut Curried Vegetables, and Raw Marinated Salmon with Cucumber and Cilantro, are mouthwatering. Readers should be aware, however, that the book, published originally in the .

Lemongrass and Lime book. Goodreads helps you keep track of books you want to read. Start by marking Lemongrass and Lime: New Vietnamese Cooking as Want to Read: Want to Read savin. ant to Read.

This is an introduction to modern Vietnamese cooking, as pioneered by chef Mark Read at Bam-bou in London. Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine. Lemongrass and Lime introduces modern Vietnamese cooking as pioneered by chef Mark Read. Includes insight into food traditions, a detailed guide to ingredients, and over 70 recipes.

Lemongrass and Lime: New Vietnam Cooking (2001) Mark Read A book from London’s Bam-bou restaurant that focused .

Lemongrass and Lime: New Vietnam Cooking (2001) Mark Read A book from London’s Bam-bou restaurant that focused on modern Vietnamese food. Beautiful photography, poorly laid-out design of recipes. The ingredients are listed at the bottom of each page in a horizontal fashion.

The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond -Ketogenic . Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The Everything Ketogenic Diet Cookbook: Includes:, Spicy Sausage Egg Cups, Zucchini Chicken Alfredo, Smoked Salmon and Brie Baked Avocado, Chocolat. and hundreds more! by Lindsay Boyers -500 Ketogenic Diet Recipes: Ultimate Ketogenic Diet.

Read Homestyle Vietnamese Cooking, by Nongkran Daks, Alexandra Greeley online on Bookmate – With its clear defined photos and easy to read recipes, Homestyle Vietnamese Cooking contains everything . Homestyle Vietnamese Cooking features recipes for appetizers, salads, snacks, noodles, soups, rice, seafood, meat, poultry, and desserts.

2 tablespoons peanut or vegetable oil, ½ cup minced shallot, 1 tablespoon minced garlic, 1 tablespoon minced galangal or ginger, 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste, 1 teaspoon turmeric, 1 teaspoon ground dried cilantro, 1 teaspoon sugar.

2 tablespoons peanut or vegetable oil, ½ cup minced shallot, 1 tablespoon minced garlic, 1 tablespoon minced galangal or ginger, 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste, 1 teaspoon turmeric, 1 teaspoon ground dried cilantro, 1 teaspoon sugar, 2 stalks lemongrass, 1 3-pound chicken, cut into serving pieces, salt and freshly ground black pepper, 1 tablespoon minced lime leaves or zest, 2 tablespoons nam pla, cup minced cilantro leaves. Place the oil in a large, deep skillet and turn the heat to medium.

Pound chilli, ginger, lemongrass, garlic, kaffir lime leaves, coriander roots, spring onion .

2. Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.

Lemongrass and Lime: New Vietnamese Cooking. Find the recipe for Tarragon Lime Bay Scallops Over Angel-Hair Pasta and other shellfish recipes at Epicurious.

New posts will not be retrieved.

Vietnamese Lemongrass Pork Bowl. by Marion's Kitchen November 21, 2019. Vietnamese Lemongrass Pork Bowl. be/DcNfFV3ZfU4 INGREDIENT Vietnamese Lemongrass Pork Bowl European Print This. Serves: 4. Nutrition facts: 200 calories 20 grams fat. Ingredients. New posts will not be retrieved.

Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style. Vietnamese food is enjoying a rising popularity in the United States, with restaurants such as San Francisco’s Slanted Door and New York’s Le Colonial drawing national attention. LEMONGRASS AND LIME introduces modern Vietnamese cooking, as pioneered by chef Mark Read. Recipes range from traditional dishes, such as Sour Green Mango Salad or Pho-Bo Noodle Soup, to divinely decadent fare, like Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Mousse. With its insight into the food traditions of Vietnam, detailed guide to ingredients, and over 70 recipes, this beautifully illustrated book contains everything you need to know to prepare sensational Vietnamese dishes.

Comments:

Error parents
it arrived in perfect condition. I only bought the book because I checked out several books at the Foster City CA library and one of the books I checked out was Lemongrass and Lime. But low and behold when I arrived home, the book was missing. I called the library and they looked all over for it and could not find it. I kept renewing the book on line in the hopes the book would show up. It never did, so i had to buy this book to give to the library as a replacement. Seven weeks later i went back to the library to give them the book that i was responsible for. But before i gave them my new book i decided to check the shelf myself and what do you know, there it was,the book i checked out over 7 weeks and no one at that library could find it! I brought it up to the desk and she she scanned it and it showed checked out to me! all she could do was apologize! oh well. now I get to keep this book!
SadLendy
Lovely as a coffeetable book or to get your tastbuds going, but don't try to actually use any of the recipes.
In a casual review of recipes, I found numerous editing mistakes. For example, one recipe gives you detailed directions for baking and mashing a potato. It then moves on to the next ingredients and never tells you what to do with the perfectly mashed potato! Similarly, there are references to ingredients not previously mentioned and inane instructions like refrigerating fresh fish for a MAXIMUM of one hour.
Overall, it feels like the book was rushed to market and/or published by cookbook neophites. Disappointing as the title, pictures, and dish descriptions are all quite mouth-watering.
Washington
I will give a fair warning and say that the following review is quite harsh, but I will try to be as fair as possible.
Okay, on the plus side this book has beautiful photos almost too beautiful to have in a working kitchen. Some of the pictures are so artful one asks the question of what is the picture's purpose? For many of the photos are not instructional photos that show techniques or states of the food except as finished product.
Design --
It is a outsized volume that is perfect for the coffee table but maybe a bit unwieldy in a book holder. The size I am sure, was determined by the photo layout and not the recipes for they occupy very little space.
The layout is of ingredients listed way on the bottom with instructions for the recipe not quite center with the use of a lot of white space and very artistic photos of something that may not be related to the dish. All thisdone on glossy paper.
Problems --
Poorly edited: The book forgets steps in the use of ingredients and has the unique distinction of having an editor who did not bother providing temperature setting equivalents for UK oven markings. So it is not geared for the American kitchen at all. What does Mark # mean for your temperature specific oven? Good guessing is required or a reference. The writer or editor might have tried to do the simple modification of providing both English and degree settings for the recipes. It shows a lack of care.
The Recipes --
I will grant that this is supposed to be 'NEW' Vietnamese cuisine but I find the book making way too many changes and tradeoffs to have it termed Vietnamese except in the broadest sense. An example is the use of butter in recipes e.g., beef and chicken stock. Also, the recipes may require more than what your average thrifty Vietnamese grandma might use such as, veal bones and 10 egg whites to clarify the stock.
The chicken broth/stock was pretty thin in the making just the use of chicken wings which creates a thinner less full broth which may shortchange the strength of broth based dishes. More traditional recipes would actually use a whole chicken to provide fuller flavor and maximize the thriftiness of having a chicken cooked at the same time for another dish.
Vietnamese cooking already has French influences and has chosen and discarded based on what is appropriate so I found it a bit disconcerting that some recipes seem to go very French in technique and then shift to what I term, (fast) cooking where trade-offs are made for unclear reasons. I guess what I am saying is that the vision of the book and its recipes were unclear.
The recipes seem to be a marriage of alot of French technique with some Vietnamese spicing. But is it THE torch of a new direction in Vietnamese cuisine? I hope not because it would be robbed of a depth of flavor and boldness of vision.
My recommendation is do not get this book if you are a serious cook or even a novice for the recipes are more complicated than the novice needs while the serious cook will gain nothing useful from the volume in either background, technique or flavor that is not already in their repetoire.
Akisame
As a Vietnamese-American, I want to learn more about preparing and cooking Vietnamese cuisines. Along with Mai Pham's "Pleasures of the Vietnamese Table," I bought this book because of its beautiful images of Vietnamese food. These images evoke childhood memories.
As soon as I finished skimming through the book, I was quite devastated that I didn't recognize anything as Vietnamese cuisines. All these recipes are practically French, New Age, or fusion hosh-posh. Yes! I am a purist when it comes to international cuisines.
Furthermore, the recipes are so difficult to follow. It seems that Mr. Read is so obessesive over the glossy photos that he forgets include complete instructions.
I donated the book to the local public library.
Bys
The index in this book is so poor it renders it useless. It has some value as a coffee table book, but not as a cookbook. If you are looking for a Vietnamese cookbook, you can't go wrong with Vietnamese Home Cooking. It is the best in my opinion.
Watikalate
I am usually wary when westerners write Vietnamese cookbooks and this book is the reason why. Get Mai Pham's book if you're looking for Vietnamese food. I don't know what this stuff is.

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