By Mark Read
Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style.
Lemongrass and Lime introduces modern Vietnamese cooking, as pioneered by Chef Mark Read at Bam-Bou in London. Recipes range from the traditional, such as Sour Green Mango Salad, Baked Fillet of Sole in Banana Leaf, and Pho Bo Beef and Noodle Soup, to the divinely decadent—Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Tart.
This beautifully illustrated cookbook contains everything you need to know to serve sensational Vietnamese dishes, from insight into the culinary traditions of Vietnam and a detailed guide to essential Vietnamese ingredients to over 70 recipes adapted for cooking at home with a minimum of effort.
Bam-Bou chef Mark Read has embraced the restaurant's modern Vietnamese theme with flair, reinventing traditional dishes and creating new recipes using a delicate mix of flavors
Lemongrass and Lime
New Vietnamese Cooking
By Mark Read
Ten Speed Press, 2001
Information provided by the publisher.
This page created October 2001
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