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Vietnamese Cookery
by Jill Nhu Nuong MillerHere, for the first time in English, is an absolutely authentic, definitive, and most distinctive collection of Vietnamese recipes. <P><P>Among the somewhat unusual and fascinating ingredients (available most anywhere) are such succulents as bamboo shoots, Chinese cabbage, mushrooms, water chestnuts, bean sprouts, coconut, pineapple, shrimp, and an interesting vermicelli called "bean threads" or "long rice." And when it comes to dried lily flowers, Chinese parsley, fresh mint leaves, and citronella root, the author tells you what to substitute if you do not have them, or simply to leave them out. All this is explained in a comprehensive ten-page glossary of special oriental foodstuff.
Vietnamese Cooking made Easy
by Periplus EditorsVietnamese cooking is famous for its fresh flavors and artfully composed meal it is the true "light cuisine" of Asia. Delicate soups and stir-fries, and well-seasoned grilled foods served with rice or noodles are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make Vietnamese Cooking Made Easy the perfect introduction to the world of Vietnamese cuisine.
Vietnamese Cooking made Easy
by Periplus EditorsVietnamese cooking is famous for its fresh flavors and artfully composed meal it is the true "light cuisine" of Asia. Delicate soups and stir-fries, and well-seasoned grilled foods served with rice or noodles are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make Vietnamese Cooking Made Easy the perfect introduction to the world of Vietnamese cuisine.
Vietnamese Cooking made Easy
by Periplus EditorsFamous for its lively, fresh flavors and artfully composed meals, Vietnamese cooking is the true "light cuisine" of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled dishes served with rice or noodles are the mainstays of the Vietnamese table. Even the beloved snacks or desserts are often based on fresh fruits served with sweetened rice or tapioca. Rarely does any dish have added fats.Vietnamese Cooking Made Easy features over 50 recipes, from delicate soups and stir-fries to well-seasoned grilled foods served with rice or noodles and are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make this cookbook the perfect introduction to the world of Vietnamese cuisine. From chapters introducing basic Vietnamese ingredients to sections devoted to appetizers, noodles, seafood and poultry, this handy little book features a spiral binding, making it an easy-to-use addition to your cookbook library.Recipes include:Grilled Lemongrass Chicken SataysGlass Noodle SoupFish in Caramel SauceSpicy Lemongrass Tamarind ChickenSesame Beef with Bamboo ShootsSweet Glutinous Rice with Coconut and Red Beans
Vietnamese Favorites
by Wendy HuttonFeaturing over 30 easy-to-prepare recipes like Beef Soup with Lemongrass, Honey Ginger Prawns and Five Spice Fried Chicken, this book is the perfect guide to creating Vietnamese cuisine in the comfort of your home.
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors
by Andrea NguyenDelicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes.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.
Vietnamese Home Cooking: [A Cookbook]
by Charles PhanIn his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook's repertoire.Infused with the author's stories and experiences, from his early days as a refugee to his current culinary success-- Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Vietnamese Market Cookbook: Spicy Sour Sweet
by Van Tran Anh VuBring the Flavor of Vietnam to Your Kitchen Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors’ childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crème Caramel. From chapters like "Sweetness and Happiness” to "Spiciness and Adventure” and "Saltiness and Healing,” this lusciously filling book will bring a little bit of Vietnam into your home.
Vignettes & Vino: Dinner Table Stories from the Trump White House with Recipes & Cocktail Pairings
by Brian Morgenstern Teresa MorgensternThese are true, human, lighthearted, and significant moments from the most high-stakes environment on Earth, the White House—written by two people who found love at the intersection of politics, a global pandemic, civil strife, an unexpected Supreme Court confirmation, and a heated presidential election—presented with comfort food recipes and cocktail pairings.This book is full of aspirational, surprising, funny, and interesting stories from insiders who were there at the highest levels of government during the election and pandemic of 2020. The stories are combined with themed, practical recipes and cocktails for lovers of American history. Vignettes & Vino is a one-stop handbook for your next dinner party!
Viili Perpetual, No-Cook, Homemade Yogurt: How to Make the World’s Easiest, Healthiest, 100-Percent Natural Yogurt (Backyard Renaissance Collection)
by Caleb WarnockViili Perpetual No-Cook Homemade Yogurt is the perfect introductory booklet to viili, a yogurt-like, traditional Finnish dish which never needs to be cooked and is made entirely on the countertop by pouring milk into a starter (the residue of the yogurt you just used). Yogurt making has never been easier!With expert advice from self-sufficiency expert Caleb Warnock, Viili Perpetual No-Cook Homemade Yogurt includes the history of viili; where to get a start; how to use it with pasteurized milk, raw milk, and powdered milk; how to store it; how to keep the yogurt sweet; specific scientific health benefits; and twenty delicious recipes.
Vij's Indian: Our Stories, Spices and Cherished Recipes
by Meeru Dhalwala Vikram VijMeeru Dhalwala and Vikram Vij, the dynamic team behind North America's celebrated Indian restaurants, bring together a beautiful new collection of beloved recipes cooked at their restaurants that they also regularly cook at home. These are those special recipes that come from the journey of life and are full of meaning, stories and Indian flavours. This is a cookbook for Indian home cooking, which is Meeru and Vikram's source of nourishment and health. They eat and enjoy meat, but at home they (especially Meeru) emphasize healthy, delicious vegetarian food, with meat curries served once or, at most, twice a week. Through the beauty of cooking with Indian spices, their vegetarian meals are so delicious that you won't even think of meat. Inside, you'll find an abundance of vegetarian recipes along with plenty of fish, poultry and meat recipes for everyone's enjoyment. Vij's Indian features 80 original and inspiring recipes, carefully crafted for both new and experienced home cooks. Meeru and Vikram will show you how to make dishes like their Grilled Squash with Sugar-Roasted Beets and Cumin-Spiced Onions, Chickpea and Sprouted Lentil Cakes, Vegetable Koftes with Creamy Tomato Curry, Green and Black Cardamom Cream Chicken Curry, Mildly Curried Beef Short Ribs and Lamb Popsicles with Garlic and Ricotta-Fenugreek Topping. It's for everyone who wants to cook modern Indian cuisine, and Meeru and Vikram are with you every step of the way. They've included pairing suggestions for recipes, so you'll have lots of ideas and options to keep your Indian cooking dynamic. Assorted Mushrooms and Winter Squash Curry paired with Brown Rice and Yellow Channa Daal Pilaf or Clay Pot Saffron Chicken and Rice paired with Sprouted Lentil, Bell Pepper and Carrot Salad--the combinations are endless! Complete with all the basics on Indian spices, essential Indian staple ingredients, expert tips and suggested wine pairings, Vij's Indian is a beautiful new collection of recipes.From the Trade Paperback edition.
Vij's at Home
by Meeru Dhalwala Vikram VijAs seen on the Today Show!The team behind the world famous Vij's and Rangoli restaurants in Vancouver have an approachable follow-up to their award-winning, bestselling cookbook Vij's: Elegant and Inspired Indian Cuisine. The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends.Pull up a chair-Meeru and Vikram invite you to dinner.
Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale
by Randy Mosher Mika LaitinenViking Age Brew brings beer history alive and takes readers on a lavishly illustrated tour of rustic brewhouses fueled by wood and passion. Sahti is a Nordic farmhouse ale that is still crafted in accordance with ancient traditions dating back to early medieval times and the Viking Age. Sahti is often thought of as a freak among beer styles, but this book demonstrates that a thousand years ago such ales were the norm in northern Europe, before the modern-style hopped beer we drink today reached the masses. Viking Age Brew is the first English-language book to describe the tradition, history and hands-on brewing of this ale. Whether you are a brewing virgin or an experienced brewer, the book unlocks the doors to brewing sahti and other ancient ales from medieval times and the Viking Age.
Vim Vigor Vitality Vegan!: Plus Enagic Kangen Water®Specialties
by Audrye ArbeAudrye have been a vegetarian for over 40 years, mostly raw vegan for over eight. Drawing on her personal experience also as a plant-based food adherent plus as a healer, then adding the knowledge of such notables as Dr. Brenda Cobb, Founder/President of The Living Food Institute, where Audrye studied, She spiced Part One of Vim Vigor Vitality Vegan! with physical, emotional, mental, spiritual health information applicable to anyone. If you are new to Kangen Water, learn about it here and how people are shifting their body chemistry and healing such dis-eases as cancer, acid reflux, and more. Find out how to prepare scrumptious raw vegan recipes with raw organic cacao nibs. Want to heal an addiction? It’s in here. Want yummy food, even chocolate? Check out our delectible organic raw cacao nib treats. Scrumptious Recipes! Both raw and cooked vegan Recipes fill Part Two of Vim Vigor Vitality Vegan!
Vinaigrettes & Other Dressings
by Michele Anna JordanIt is no wonder why Californians hold the secret to making the perfect salad: lettuce and all types of greens are one of the major crops coming out of California, and who better to trust in handling these greens with care? Lifelong Californian Michele Anna Jordan is, according to Mollie Katzen, "the quintessential expert on California cuisine" and first channeled this expertise into the successful book, California Home Cooking. Since then, she has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most critical component in any salad: its dressing. About half of the recipes in Vinaigrettes and Other Dressings are riffs on the classic vinegar-and-olive-oil vinaigrette. But Michele take the formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries (There is a whole art to selecting the right wines to make a given dressing, and the California-bred Jordan has the perfect skills here, too.). The remaining recipes include: milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes will be accompanied by colorful photographs, and plenty of tips to guide the home cook's creativity in the kitchen.
Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars
by Harry RosenblumThe next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes—the flavor is incomparable. And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter (or mother of vinegar), and a few weeks of hands-off time. Vinegar Revival shows you how to use homemade or store-bought vinegar--made from apple cider, beer, wine, fruit scraps, herbs, and more--to great effect with more than 50 recipes. Here are drinks and cocktails (Strawberry Rhubarb Shrub, Switchel, and Mint Vinegar Julep), pickles (Cured Grapes and Pickled Whole Garlic), sauces and vinaigrettes (Roasted Hot Sauce and Miso-Ginger Dressing), mains and sides (Saucy Piquant Pork Chops and Roasted Red Cabbage), and dessert (Vinegar Pie and Balsamic Ice Cream). Whether you want to experiment with home brewing or just add a little zing to your meals, Vinegar Revival demystifies the process of making and tasting vinegar.From the Hardcover edition.
Vinificação para novatos
by Kyle Richards Elen CantoSe você é um especialista ou apenas gosta de provar um vinho de vez em quando, Vinificação para novatos é o guia perfeito para proporcionar-lhe o orgulho e o prazer de fabricar seu próprio vinho! Não se intimide pelos hectares de uvas e galpões com maquinários que encontramos nas vinícolas. Você pode fazer vinho em casa, e este e-book lhe mostra como! Não precisa ter experiência, pois dividimos o processo em passos simples para que qualquer um consiga fazer um vinho delicioso e cheiroso em casa enquanto se diverte! Compartilhe com sua família e amigos ou guarde para uma ocasião especial. É um muito gratificante dar de presente uma garrafa de vinho que você fez para um amigo ou ente querido. Quem nunca fez vinho costuma ter as seguintes dúvidas: · Que tipo de uva devo usar? · Qual é o equipamento necessário? · Quanto ele custa? · É difícil fazer vinho em casa? · Como ele é feito? Este e-book responde a essas e outras perguntas. Com nosso simples processo, seu vinho preferido logo terá seu nome no rótulo! Chega de pesquisar vinhos misteriosos e caros nas intermináveis prateleiras das adegas. Vinificação para novatos vai permitir que você comece a fazer seu vinho imediatamente. Baixe já seu exemplar!
Vino Argentino
by Sara Remington Laura Catena Jay MillerIn this book--part wine primer, part cultural exploration, part introduction to the Argentine lifestyle--discover where to eat, what to see, and how to travel like a local with Laura Catena, the Argentina-born, United States-educated, globetrotting wine star. The world's fifth largest producer of wine, Argentina is home to malbec, the country's best-known indigenous grape. More than 400,000 Americans and 600,000 Europeans visit Argentina every year to enjoy the mighty malbec, taste unparalleled food, trek the wide-open country, and tango all night long in Buenos Aires. Vino Argentino provides insider access to beautiful Argentina.
Vino Business: The Cloudy World of French Wine
by Isabelle SaportaAlready provoking debate and garnering significant attention in France and within the wine world, Vino Business is a surprising and eye-opening book about the dark side of French wine, by acclaimed investigative journalist Isabelle Saporta. While Bordeaux has been a bastion of winemaking tradition and excellence for centuries, in recent decades the industry has changed dramatically under the influence of large-scale international investors. French insurance companies, international fashion houses and Chinese businessmen are all speculating on the area’s wines and land, some of whose value has increased tenfold in the last decade alone. Saporta investigates in detail the 2012 classification of the wines of Saint-Émilion, the most prestigious appellation of Bordeaux’s right bank, which has come into disrepute, not least because the scoring system was changed in order to give points for a châteaux’s lecture facilities and the size of its parking lot. A shocking exposé of the French wine world, and a cri de coeur for the lost values of traditional winemaking, Vino Business pulls back the curtain on the secret domain of Bordeaux, a land ever more in thrall to the grapes of wealth.
Vino Italiano Buying Guide - Revised and Updated: The Ultimate Quick Reference to the Great Wines of Italy
by David Lynch Joseph BastianichAn updated companion volume to Vino Italiano provides a convenient, consumer's guide to Italian wine, listing high-quality Italian wines that are available in the United States along with information about the winemaker, ratings of the wineries, d
Vino Italiano: The Regional Wines of Italy
by David Lynch Joseph BastianichAt one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive "Super Tuscans" have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker's repertoire.Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials--on Italy's 300 growing zones, 361 authorized grape varieties, and 200 of the top producers-- provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.
Vino: The Essential Guide to Real Italian Wine
by Joshua David Stein Joe CampanaleThe Italian wine bible for a new generation—a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine.&“Joe gives us the gift of learning about the ever-evolving landscape of the world&’s most soulful (and might I say favorite?) wine region.&”—Danny MeyerAcclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vino dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates. In an epic quest through Italy&’s 20 regions that takes readers from the steep hills of Valle d&’Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale&’s empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, Vino proves there's never been a better time to drink Italian wine.
Vinos imbatibles: 150 vinos entre 4 y 10 Eur.
by David SeijasEl prestigioso sumiller David Seijas nos presenta una selección de los 150 vinos españoles con la mejor relación calidad-precio. Tras cuatro ediciones de una guía de vinos para cada año, David Seijas propone ahora una nueva selección personal de los 150 mejores vinos españoles por su relación precio-placer. Un amplio recopilatorio de caldos para todos los bolsillos cuyos precios se mueven entre los 3# y 17#. David Seijas comparte con nosotros sus reflexiones personales vinculadas a su pasión por el vino de manera directa y desenfadada, tal como lo haría un amigo que nos recomienda el mejor vino para cada ocasión.
Vintage Beer: A Taster's Guide to Brews That Improve over Time
by Patrick Dawson2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about.
Vintage Cakes
by Julie RichardsonA charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the Christmas standard, Bûche de Noël, written by a master baker and coauthor of Rustic Fruit Desserts. Make every occasion--the annual bake sale, a birthday party, or even a simple Sunday supper--a celebration with this charming collection of more than 50 remastered classics. Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century. Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers--whether total beginners or seasoned cooks--toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.