The first ever coffee-table book on the fashionable white spirit from Mexico that is beginning to challenge the popularity of vodka. This book arrives at a time when specialist tequila bars are opening up all over Great Britain and offers a delightful insight into the world of tequila, taking the reader on a visually exciting tour of the origins, production processes and varieties of Mexico’s national drink. There are lively descriptions of tequila’s legends and heroes, plus a comprehensive listing of the one hundred finest tequilas and the best tequila bars around the world with authentic tequila-based cocktails and recipes too. A true evangelist for his country’s favourite drink, Limn has put together a book that is close to a lovingly assembled hymn. The sure-fire hottest/coolest drinks book of the year!
The next big food culture to hit the UK. The food of Vietnam is one of the most sophisticated and versatile of Asian cuisines. This book looks set to establish itself as the definitive guide to Vietnamese food. In Trang’s beautiful volume, the complicated processes of assimilation, adaption and evolution have been distilled into magnificent dishes that represent the three culinary regions of Vietnam: the Simple North, The Sophisticated Centre and the Spicy South. The recipes are for family meals and special occasions. Trang translates complex flavours into step-by-step recipes, so even inexperienced cooks can enjoy classic dishes such as cha gio (spring rolls), cari rau cai (vegetable curry), tom nuong xa (grilled lemongrass prawns) and pho (Hanoi’s famous rice noodle soup).
‘Vietnamese cuisine, which fuses French and Chinese traditions, is no stranger to the American palate, and food writer Trang, raised by a French mother and Cambodian-born Chinese father, is ideally suited to become its latest proponent. Her inspired, often simple dishes will nicely stretch the boundaries of home kitchen fare.’
‘[One of] the season’s best new books: if you’ve only had Vietnamese food in restaurants, you’ll enjoy these family recipes.’
Food & Wine Magazine
‘The story of Corinne Trang’s family personifies the story of Vietnam. And so her book, Authentic Vietnamese Cooking, not only serves as a good introduction to the cuisine, but also gives a sense of how the country’s history has shaped its food. Trang points out that Vietnam has long been a culinary crossroads, a cuisine influenced by French, Chinese and Indian tastes. And yet, Vietnamese cooking is usually quite simple. What make the cuisine lively and appealing are the frequently appearing flavours of garlic, ginger, scallion, lemongrass, soy, fish sauce and a plethora of fresh herbs, especially mint, Thai basil and cilantro. Thanks at least in part to the French influence, Vietnamese cooking can also be quite subtle, and Trang’s recipes largely capture those subtleties. They call for small amounts of assertive flavors – and combine them to create synergies that are not only complex but even mysterious. The hundred or so recipes in Trang’s book feel unified.
New York Times
‘Vietnamese food is gaining popularity, though there aren’t very many books available on the subject. Corinne Trang is considered an expert in the field of regional Vietnamese food and cookery, and in this book brings its flavours and techniques to life. Her recipes are clearly written and on the whole quite simple.’
Over 200 recipes, each with specific healing properties in accordance with the accumulated wisdom of traditional Chinese medicine. Primarily a question of balance, eating in harmony with the seasons, countering yin (cool foods – spinach, tomatoes, seafood) with yang (hot foods – ginger, garlic, hot peppers, beef) and neutralisers (rice and noodles). Recipes to alleviate tiredness, the onset of cold, period pains, cancer deterrents and cholesterol problems – whatever your health concerns, here can be found the right restorative recipes. This book was an American sensation upon its US release, and earned a ranking in the amazon.com top-ten for that year.
Nina Simonds has lived, studied and travelled throughout South-East Asia and for the past twenty-five years she has taught cooking classes across the USA and in mainland China. She is a regular contributor to Gourmet magazine and has written several other highly acclaimed titles on Asian food.
* Winner of the James Beard Award
* Food Illustrated’s ‘Top Ten Books of the Year’
‘The artful marriage of Asian cuisines with Chinese medicine is a brilliant tour de force by American’s leading authority on Chinese gatronomy. This book is an enthralling combination of exquisite recipes – simple and homely as well as refined and exotic – and knowledge about the restorative and curative benefits of food and flavourings. It is about pleasure and health; elevates herbalist cuisine to a high level of excellence and gives a fascinating insight into Chinese philosophy and medicine. A book to treasure.’
‘Just as the Western world is becoming aware of how interrelated food and health are, here comes a jewel of a book to hold your hand and show you how to prepare the most mouth-watering East Asian dishes that could also lower cholesterol and blood pressure, ease colds and coughs and strengthen the immune system. Filled with many light comfort foods, this book has enough in it to cool you down on hot summery days and fill you with energizing warmth on cold wintry nights.’
‘The concept of medicinal foods, so prominent in Chinese medicine and the inspiration for the developing market for functional foods in the West, is here presented in all its richness by a master cook. Nina Simonds’ recipes are recipes for health as well as for sensory delight. This book will be a classic.’
Andrew Weil, M.D
‘At last a book inspired by the Asian holistic philosophy of eating foods that are good for us. A guide to understand how to balance yin and yang – full of ancient wisdom. Nina’s infectious enthusiasm and delicious seasonal recipes nourish us and energize us.’