Into the Vietnamese Kitchen

Hardcover $35.00

Oct 01, 2006 | 352 Pages

Ebook $18.99

Jun 01, 2011 | 352 Pages

  • Hardcover $35.00

    Oct 01, 2006 | 352 Pages

  • Ebook $18.99

    Jun 01, 2011 | 352 Pages

Get the news you want from Penguin Random House


James Beard Award FINALIST 2007


IACP Finalist

James Beard Award nominee

“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”
Chicago Tribune

“Best for: Anyone who wants to fall in love—truly, madly, deeply—with Vietnamese food.”
San Jose Mercury News

“[A] smart, soulful collection of Vietnamese recipes.”

“A comprehensive take on a delicate yet dynamic cuisine.”
Philadelphia Inquirer

“No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience.”
New York Times

“Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country’s cuisine.”
John Mariani’s Virtual Gourmet

“Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.”
Houston Chronicle

“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”
Library Journal

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