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.'
Publishers Weekly
'[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.' Vogue Entertaining
'...one of our favourite publishers worldwide
for their utmost care and expertise in publishing the best possible
books. Every year Absolute Press keeps the same high standards. The
subjects are often ahead of new trends.'
Edouard Cointreau,
Chairman, World Gourmand Cookbook Awards
