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Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook] Copertina rigida – 5 febbraio 2019
Andrea Nguyen (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
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"Ti preghiamo di riprovare" | — | — |
Copertina rigida
"Ti preghiamo di riprovare" | 22,90 € | 19,19 € | — |
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IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal
Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.
- Lunghezza stampa240 pagine
- LinguaInglese
- EditoreTen Speed Press
- Data di pubblicazione5 febbraio 2019
- Dimensioni19.46 x 2.21 x 23.8 cm
- ISBN-100399580352
- ISBN-13978-0399580352
I clienti che hanno visto questo articolo hanno visto anche
- Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors [A Cookbook]Andrea NguyenCopertina rigida
Descrizione prodotto
Recensione
—Bon Appetit
"Nguyen’s newest is as utilitarian as it is innovative."
—Publishers Weekly
“Packed with bold new recipes and expert advice, Vietnamese Food Any Day opens up a world of exciting flavors to cooks at any level. WIthin hours of getting my hands on this book, I charged into the kitchen to make Shaking Beef and Easy Soy Sauce-Glazed Zucchini. Both winners! I’ll be adding these and many more of Andrea Nguyen’s thoughtfully crafted recipes to my weeknight repertoire.”
—Molly Stevens, author of All About Roasting and All About Braising
“Andrea Nguyen is a masterful and irrepressible guide to Vietnam’s cuisine and culture. Vietnamese Food Any Day delivers big, bold flavors translated for the American kitchen. It’s exotic simplicity at its best.”
—Christopher Kimball, founder of Milk Street
“From beginners to more experienced cooks, everyone will benefit from Vietnamese Food Any Day, which demystifies ingredients and techniques so anyone can make extraordinary, authentic Vietnamese food at home. I’ve been using Andrea’s recipes for years and each one has been a sure-fire hit. I’m thrilled to have this collection of favorites that are easy to master, from snacks and soups, to shaking beef and spicy sweet tofu!”
—David Lebovitz, author of My Paris Kitchen and The Perfect Scoop
Praise for The Pho Cookbook:
"With the same clarity and care displayed in her previous books, Nguyen guides even the nervous first-time pho navigator to slurp-worthy success."
—NPR.org, Best Books of 2017
"Nguyen's recipes are a cook's dream...This is not unique to The Pho Cookbook; cooking from any of Nguyen's books is like listening to an incredibly patient friend explain a recipe over the telephone."
—Lucky Peach
"Nguyen is a master teacher when it comes Vietnam's national dish, and in her new book she provides meticulously clear instructions for every imaginable variety--we recommend you cook through every chapter."
—Food & Wine
"Nguyen is teaching a master class that ninth-graders can comprehend....[she] is respectfulof our time without diminishing quality."
—Food52
L'autore
Estratto. © Riproduzione autorizzata. Diritti riservati.
In my hometown of Santa Cruz, California, as well as cities I’ve visited, I noticed a steady change in the Asian food sections of local supermarkets; there was a much greater variety, which went beyond the usual suspects of Chinese and Japanese soy products. More important, I could purchase seeds of my supermarket obsession brands that I used to find only at Asian markets, such as Chaokoh coconut milk; Sun brand’s Madras-style curry powder, a family favorite, could be found in the regular spice aisle; and quality white and quick-cooking brown jasmine rice were in the Asian aisle and regular rice section.
The diversification of American supermarkets has been tremendous. According to the Food Marketing Institute (a trade group), in 1975, supermarkets carried about 9,000 products. Today, the average supermarket has roughly 40,000 items. Too many choices can confound (which is why cellphones are common grocery-shopping lifelines), but I see them as an opportunity to help cooks shop wisely and mine the resources at their fingertips to make good Vietnamese food. For example, trends in gluten-free and whole foods nudged pasta companies to develop white and brown rice capellini and spaghetti—terrific subs for traditional Vietnamese bún (round rice noodles).I use rice spaghetti for Spicy Hue Noodle Soup (bún bò Huế, page 89), and the capellini is great for rice paper rolls (see page 119), lettuce wraps (seepage 139), and rice noodle salad bowls (see page 197). Pomegranate molasses (see page 34) and juice are my tart-sweet stand-in for tamarind, which has yet to be widely distributed. Fresh turmeric, coconut water, and coconut oil may be new health-boosting ingredients to some people, but to me, they’re game changers for creating vibrant flavors that beautifully capture what I’ve enjoyed in Vietnam. Realizing that a wider array of Viet dishes can be part of the American table, I decided to write Vietnamese Food Any Day based on ingredients found at most mainstream market chains such as Kroger, Whole Foods, Albertsons, Trader Joe’s, Publix, and Giant Eagle. I’ve also canvassed Costco and Walmart. And whenever possible, I’ve scoped out well-stocked independent markets too. Given the reasonable inventory overlap between mainstream and ethnic grocers, there’s no Asian-market shopping required for this book. That said, this book’s approach to showcasing Vietnamese cuisine isn’t hodgepodge. It’s based on a Vietnamese term, khéo, that means“smart” and “adroit,” but when applied to cooking, it conveys food that’s been thoughtfully and skillfully prepared with intention and a grounding in the fundamentals.
In the spirit of khéo cooking, the recipes herein are streamlined but not dumbed down. They capture the essence of Vietnamese foodways, while demystifying and decoding the cuisine for home cooks. Simple recipes that I’ve gathered from Vietnam, such as the Grilled Slashed Chickenon page 98, underscore the cuisine’s possibilities. On the other hand, reimagined classics prepared with nontraditional ingredients, such as the Smoked Turkey Pho on page 84, will inspire you to improvise. Developed to be fun and/or low-stress, the recipes are prepared with regular pots and pans (no wok or Chinese steamer is required), a pressure cooker, anda microwave oven. There’s no deep-frying, because as much as many of us love eating fried food, few of us want to make it and clean up afterward.
We’re cooking and eating in very exciting times. The tumultuous history of Vietnam, informed by its regional differences, varied topography, and extensive interactions with foreign peoples through colonial occupation, war, and diaspora, laid the foundation for a lot of make-do cooking. Viet cooks are curious and inventive by nature. They’re always creating new dishes, incorporating new ingredients, or reconsidering old-fashioned, labor-intensive techniques. That dynamic keeps the cuisine and culture evolving. This cookbook will help you plug into that mindset to make Vietnamese food. Through preparing recipes in Vietnamese Food Any Day, you’ll come to understand how Vietnamese flavors may be built, how to put together a Vietnamese meal,and how to incorporate Vietnamese cooking into your repertoire. Viet food doesn’t have to be an exotic, special weekend project. It’s deliciously doable whenever you want.
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Dettagli prodotto
- Editore : Ten Speed Press; 1° edizione (5 febbraio 2019)
- Lingua : Inglese
- Copertina rigida : 240 pagine
- ISBN-10 : 0399580352
- ISBN-13 : 978-0399580352
- Peso articolo : 862 g
- Dimensioni : 19.46 x 2.21 x 23.8 cm
- Posizione nella classifica Bestseller di Amazon: n. 451 in Cucina facile e veloce
- n. 1,413 in Cucina internazionale e regionale
- n. 87,698 in Libri in inglese
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Além disso, os sabores são bastante fiéis aos que você come no Vietnã - não são suavizados ou ocidentalizados - e sim , usa coentro :)
