PDF Download Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, by Andrea Nguyen

PDF Download Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, by Andrea Nguyen

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Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, by Andrea Nguyen

PDF Download Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, by Andrea Nguyen

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Review

"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 ScoopPraise 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

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About the Author

A bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being an award-winning writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert. Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light.

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Product details

Hardcover: 240 pages

Publisher: Ten Speed Press (February 5, 2019)

Language: English

ISBN-10: 0399580352

ISBN-13: 978-0399580352

Product Dimensions:

7.7 x 0.8 x 9.2 inches

Shipping Weight: 1.9 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

94 customer reviews

Amazon Best Sellers Rank:

#1,963 in Books (See Top 100 in Books)

There is not a single recipe in this book that I would not enjoy making. And this cook book--surprisingly and delightfully--is quite a "page-turner"!Quite the statements, but they are true. Andrea Nguyen's Viet spirit, her vast experience, her pragmatism, and her reasonable and logical way of doing things come shining through in this, her newest cook book. She is a real star in my opinion.What's really special about this book: This author has an acute awareness of what's available in our "normal" American grocery stores and the appliances, counter and pantry space in the "normal" American kitchen. How was she able to so successfully transfer this awareness to her recipes? She paid close attention to her mother's cooking back in the mid-1970's when the family arrived in the US as refugees. No familiar Vietnamese foodstuffs to be found in the neighborhood grocery stores back then, so Vietnamese families adapted American ingredients to mimic what they had been used to in their homeland--a good example of practicality and perseverance and strength of spirit.So, these recipes are unique, distinct and extraordinary: There is not a single ingredient in this Vienamese cook book that can't be found in any all purpose, good-sized neighborhood grocery store. (Well, finding lemongrass might cause you some extra effort, but not much.....and there is always lemongrass paste.)Not only are these recipes mouthwatering, they are fairly easy to accomplish and master. Give me a recipe that tastes great and is quick and easy to make, and I will gladly embrace it. Make them recipes with the Vietnamese flare for balancing flavors and textures, and that's even better.Andrea Nguyen, (last name pronounced "Win") is a fine teacher. She writes with a personable style and has so much worthwhile information to share, that there's no way you'll come away from your first read-through of this book without more knowledge and experience under your belt. And with her thorough explanations, I can't see any recipe failing for you.After a chapter of essential ingredients and strategic shopping advice, (including some brand recommendations), comes a chapter of basic recipes. I am no longer leery of making Vietnamese caramel sauce--easy-peasy. And there are recipes for making your own basic dipping and chili sauces, and pomegranate molasses. (Her way of showing us that we don't need to rely on Asian condiments from the store shelves.)After a chapter of uncomplicated snack recipes, comes a soup chapter. And if you are familiar with Nguyen's Pho cook book, you would know to expect the soup recipes in this book to be stellar--and they are.--all ten of them! There are helpful tips on the best store shelf stocks, and how to build a sweet note into a broth.My favorite chapter is Chicken and Seafood: There are a handful of chicken thigh and shrimp recipes that I could live on...... There are plenty of great recipes in the Pork and Beef chapter, too.The eleven salad and veggie recipes have me wishing for more. And really, with all the substitutions and suggestions, there are more--plenty more! And adding--even just a few--of the rice and noodle recipes to your repertoire will have all those sitting around your table praising you with big grins on their faces.Nguyen is very generous with her tips--and they are so valuable, useful, spot-on. Some examples: Why muslin is better than cheesecloth; the difference between cane and beet sugar when caramelizing; the richest coconut milk; how to prevent noodles from sticking together after draining. And there are how-to instructions: For working with lettuces and herbs, working with rice paper, how to cut into matchsticks, and how to buy, prep and store lemongrass, and many more.And there are plenty of tips on substitutions for creating vegetarian and vegan dishes, plus notes, for instance, on which tempeh has the most umami. And there is an entire chapter on eggs, tofu and tempeh.Nguyen also offers alternative cooking techniques, by incorporating instructions for pressure cooking and working with a multi-cooker, and providing substitutions for utensils that we might not have.Here is another thought: If you have Charles Phan cookbooks, and love them, but don't use them much, you will love this cook book even more. In fact, what you learn in this book will help get you back in touch with Phan's books.Four-color pictures are well done, (but there is not a picture for each recipe). Index is sufficient. Type style, size and black ink, plus a well-designed page layout, all contribute to easy reading. After all, this is a Ten Speed Press publication and they are masters of the art of producing great cook books. Definitely take a browse through the "Look Inside" feature on this product page. If my review has not convinced you this is a wonderful book, maybe that feature can sway you one way or the other.I bought this book as a pre-order. I recognize this author's name and her reputation, so it was no huge leap of faith that made me hit the buy button the day I first saw it advertised. I looked back to see when I purchased Nguyen's Pho cook book, and I was kind of surprised to see it was almost exactly two years ago that I bought it and reviewed it.

I really did not grasp the concept behind this book, that all the ingredients you just get at Krogers, so if you live in Ohio or Nebraska or somewhere hard to get to an Asian grocery store or you are afraid to go to Asian grocery store, you can make close approximations of Vietnamese dishes. I live a mile from Little Vietnam in Seattle and was really looking for a book to help me understand the myriad of vegetables and ingredients at the markets and how to make some really interesting food. I also LOVE the trend in cookbooks right now to double as travel books with lots of pictures and stories of the place.This book is NOT THAT.Three stars for being well-organized, many recognizable dishes, not threatening or overly-difficult for novice cooks, but I returned it as it was definitely not what I was looking for.

I purchased this book last weekend and have enjoyed reading it. Tried a couple of the recipes and love them. Only complaint- very few pictures of finished dishes. I love to cook and try new types of food, but I really rely on the pictures for inspiration when it’s something I’m not familiar with. Otherwise, looking forward to broadening my repertoire.

This cookbook is a great intro to Vietnamese cooking. It's also a great addition even if you already own other ones. Like all of Andrea Nguyen's cookbooks, this book is so well organized and the recipes are thoughtfully written. I've made several of the recipes already and they have all been fantastic. My favorite part is so many of them are completely doable for a quick, weeknight meal.I love how this book got me to think about how to use ingredients that I don't usually associate with Vietnamese food in a new way (for example, salmon, beets, brussel sprouts).I highly recommend this book to anyone who loves Vietnamese food or is interested in learning more about it and wants to cook it at home.

This is a remarkable book that makes Vietnamese cooking easy and tasty. Lots of wonderful tips on how to find ingredients. .

I have made many dishes from this book and I think it is great! I would recommend it to any one that likes Vietnamese food.

Thanks for the free book, @tenspeedpress! I really loved this cookbook for two main reasons: the “strategic shopping section” at the beginning of the book and the frequency and robustness of the vegetarian recipe options.The second section of the book is called “Strategic Shopping for Ingredients” and it is wonderful! Hands down so helpful! I love trying out different recipes, but I always run into the problem that I either have to buy a ton of different ingredients or, if it’s a new ingredient, I don’t know where to find it. Nguyen includes notes about where certain staple ingredients are located in the typical grocery store (thank you!) as well as lists of popular brands for different ingredients to help you know what to look for.I really try to eat vegetarian meals as much as possible, and this cookbook has a huge amount of recipes that use eggs, tofu, tempeh or other plant-based products. I also noticed that in a lot of the recipes in other sections (for pork, beef, or chicken) that there were often notes at the very ends of the recipes that recommended substitutions that could be made.Dishes I've tried include:--Blistered Green Beans and Bacon--Lemongrass Tempeh Crumbles--Coconut, Curry, and Dull Mushrooms (and it was wonderful!)The subtitle for the book is “Simple recipes for true, fresh flavors” and I completely agree. The dishes aren’t complex, the instructions are clear, and the notes included at the end of each recipe are invaluable.

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