Best Vietnamese Cooking, Food & Wine

In 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. But the ginger, Sichuan peppercorns, and sambal oelek—a prepared red chile paste that is readily available at most grocery stores—make them different than the standard cucumber pickle. 1 pound English cucumbers, halved lengthwise and cut on the diagonal into -inch-thick slices 2 tablespoons plus 1 teaspoon kosher salt 1 (1-inch) piece fresh ginger, peeled and finely julienned 1 to 2 fresh Thai chiles, stemmed, seeded, and julienned 4 cups rice vinegar 1¼ cups sugar 1½ teaspoons sambal chile paste, also known as sambal oelek ½ cup toasted sesame oil 1 tablespoon Sichuan peppercorns ¼ cup whole dried red chiles, such as árbol. Transfer to a bowl, add the ginger and fresh Thai chiles, and toss to mix.

With this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach. “Andrea Nguyen has done the English-speaking world a tremendous favor with this book, the most authoritative guide to pho I've ever seen. The marriage of purpose and passion that she's brought to this book is a rare thing.” - DAVID CHANG, coauthor of Momofuku and cofounder of Lucky Peach “Andrea Nguyen is the world’s greatest expert in Vietnamese cooking. All lovers of Asian food need to own this most extraordinary book.” - JAMES OSELAND, author Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore “Andrea Nguyen is the kind of writer who doesn’t just show you how to follow her recipes, she also teaches you how to be a better cook. 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."

A cookbook devoted to the beloved Vietnamese sandwich, featuring 50 recipes ranging from classic fillings to innovative modern combinations. From childhood lunches of silky sausage on toasted baguettes to postmodern banh mi smeared with curried edamame pâté, she sketches the transformation of a sandwich, born of French and Chinese colonization and Vietnamese ingenuity, into a global culinary phenomenon.”. —John T. Edge, author of The. Truck Food Cookbook "Lots of tasty riffs on the meaty, pickly, crunchy, saucy, spicy Vietnamese sandwich." "The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of the local cuisine. it's a master course in banh mi construction, from the bread to the pickles and condiments to every imaginable filling, whether it's pork meatballs or fried oysters or a lipsmacking citrus-marinated grilled chicken you're hankering for."

50 Easy, Authentic Recipes that are ready in 60 min or less and require minimal ingredients Tried and Tested Guidance from Indian cuisine experts and Instant Pot pros alike Useful Tips for substituting ingredients and stocking your kitchen with the right tools and spices. “The recipes [in Indian Instant Pot Cookbook ] are simple to prepare and average about 10-15 minutes prep time. An Instant Pot evangelist, she loves to share how the appliance has changed the way she cooks for herself and her family, providing ingredient shortcuts and how-to advice for all types of Indian dishes to enjoy streamlined, easy, and delicious recipes for everything from weeknights to family gatherings.

Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner. With the guidance of herbalist Rosalee de la Forêt , you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics. Drawn in by the abundant, delicious recipes, you may come to this book as a home chef, but you will leave as an herbalist, transformed by the power of Rosalee’s alchemy.” — Guido Masé , author of The Wild Medicine Solution and DIY Bitters. And now, by combining ancient wisdom with modern scientific understanding, Rosalee de la Forêt helps you put nature’s pharmacy to work. “It’s rare to find a writer who can describe complex ideas with such clarity and skill that anyone can grasp their subject— Rosalee de la Forêt is one of those souls. “I first met Rosalee de la Forêt several years ago and was immediately impressed with her knowledge, passion for herbal medicine, and ability to clearly communicate this information. “So many books geared toward those just beginning to explore the world of medicinal plants offer very basic ‘take this herb for that problem’ information, under the assumption that the foundational underpinnings of herbalism are somehow ‘too hard’ for beginners to grasp. Here, in plain English, Rosalee de la Forêt shows us that the way that herbalists choose herbs for individual people with particular imbalances isn’t some magical power or a skill attainable only by those who can devote their lives to intense study. As an experienced educator and practitioner, she weaves together tradition, experience, and science to present a holistic view of each of the plants, while providing specific and practical advice for how you can bring them into your home and life. This is a book you will want to leave sitting out on your desk, coffee table, and kitchen counter, all at the same time.” — Kristine Brown, RH(AHG) , herbalist and author/illustrator of Herbal Roots Zine. Rosalee de la Forêt 's sophisticated approach and her personal experience with herbs comes through in her beautiful recipes, which eloquently combine food and herbal medicine. She unveils the enchanting, yet readily accessible world of herbalism that makes me fall right back in love with the plant kingdom; and you will too!” — Dina Falconi , herbalist and author of Foraging & Feasting: A Field Guide and Wild Food Cookbook. “In her wonderfully written book, Alchemy of Herbs , Rosalee de la Forêt encourages the reader to 'break free from the insanity of the One-Solution Syndrome' by choosing personalized herbal formulations based on what our own senses tell us our bodies need. Self-empowerment begins in the kitchen as Rosalee tempts us with dozens of mouth-watering recipes and encourages us to ‘move forward with the mind-set of an explorer.’ Those new to plant-based healing as well as experienced herbalists will find that this beautifully illustrated book exemplifies the heart and soul of herbal healing through delicious food as powerful medicine.” — Jeff Carpenter , author of The Organic Medicinal Herb Farmer: The Ultimate Guide to Producing High-Quality Herbs on a Market Scale. Rosalee de la Forêt shares concepts like energetics and taste in such a way that makes it easier for people to understand them, and how to find which herbs are best for them as individuals. Her book is unique in that it explains both the chemistry and the energetics of medicinal herbs and at the same time introduces their use in a friendly and inviting way.” — Holly Bellebuono , author of The Healing Kitchen and The Essential Herbal for Natural Health. “ Rosalee de la Forêt 's book is an excellent introduction to the energetics and science behind the use of our most common culinary and medicinal herbs, providing the reader with a solid foundation for further learning and exploration.” — Todd Caldecott, Dip.

Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku ); Quick-Pickled Cucumbers (page 65 of Momofuku ); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) 1/2 cup finely minced peeled fresh ginger 1/4 cup grapeseed or other neutral oil 1 1/2 teaspoons usukuchi (light soy sauce) 3/4 teaspoon sherry vinegar 3/4 teaspoon kosher salt, or more to taste. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.

The ultimate plant-based Indian cookbook by the creator of VeganRicha.com. And once you taste Richa's mouth-watering desserts, they will likely become your new favorites. Exotic and richly developed, Richa's plant-based, spiced Indian recipes are neither too complicated nor made with ingredients too obscure to find, to make them unapproachable for the home cook. Richa combines a respect for tradition with a modern cook's pragmatism and in doing so, many recipes trade painstaking effort and hours in the kitchen for much more convenience without sacrificing the most important detail: fantastic food. I love this cookbook because it displays an array of whole, plant-based foods that are truly nutritious, combining grains and legumes with a wide variety of vegetables, while offering ridiculously delicious dishes with aromas that will totally keep you hooked.

In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes.

In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. She also provides comprehensive ingredient and equipment lists that help orient first timers ... Side dishes steal the show , including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine ." "Maangchi is an amazing source for authentic Korean recipes that are easily and thoroughly explained for professional and amateur cooks alike.

Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. But in the end, tiki’s essence is based on captivating stories and exotic drinks, and Martin Cate’s Smuggler’s Cove is a tour de force in both.” —Jordan Mackay, wine and spirits writer, and coauthor of Secrets of the Sommeliers “Martin Cate understands tiki like few others do. The old guard of Donn, Vic, and Steve can rest easy now that they have this champion of their tradition bringing tiki into the new millennium.” —Sven Kirsten, author of The Book of Tiki, Tiki Modern, and Tiki Pop “Here at last are the secrets behind one of the world’s best bars. The Cates have written an engaging, knowing, and personal book that is sure to please tiki lovers, cocktail lovers, and especially tiki-cocktail lovers. Abandon angst, all ye who enter here: like Smuggler’s Cove itself, these pages take leisure time very seriously.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean “Martin Cate is an authority on rum, and this book will take your level of understanding of this noble yet complex spirit to a new level. An absolute must-have for rum enthusiasts.” —Richard Seale, master distiller, Foursquare Rum Distillery, Barbados “The twenty-first-century revival of tiki cocktails was spearheaded by a handful of passionate tiki-geeks, Martin Cate among them. With Smuggler’s Cove , Martin and Rebecca teach you everything you need to know to become a tiki-geek in your own right—and to see the world with their Polynesian passion.” –Gaz Regan, author of The Joy of Mixology and The Negron i “Tiki culture is enmeshed with rum, and the authors offer a master class on it, covering its history and many varieties, as well as digressions on coring pineapples for cocktails and where to score cocktail umbrellas. It’s a terrifically fun and informative read, and the definitive resource on the topic.”. – Publishers Weekly , Starred Review “The book walks readers through the history of tiki, as well as 100 recipes for cocktails. A primer on essential tiki techniques as well as a thorough, authoritative guide to rum take you further than the typical booze book." The book works equally well as a cocktail how-to, a rum guide, tiki party inspiration or must-do itinerary."

In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes.

In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients.