Culinary Vietnam

Culinary Vietnam

By (author) Daniel Hoyer

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Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine. Chef Daniel Hoyer is the author of Culinary Mexico, Fiesta on the Grill, Tamales, and Mayan Cuisine: Recipes from the Yucatan Region. He is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well Eaten Path-Chef Tours, www.welleatenpath.com, and teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years. He lives near Taos, New Mexico. Explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam

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  • Hardback | 224 pages
  • 213.36 x 254 x 25.4mm | 1,247.37g
  • 15 Oct 2009
  • Gibbs M. Smith Inc
  • Layton
  • English
  • 75 colour
  • 1423603206
  • 9781423603207
  • 778,303

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Vietnamese cuisine, developed over thousands of years with countless influences from other cultures, is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just how broad the scope of this simple, agriculturally based cuisine really is. Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking and launched his culinary career. Chef Hoyer has traveled extensively in Mexico and Vietnam, exploring the cooking as well as the history and culture of each country. He is currently a restaurant consultant, cooking-school instructor, and guide of gastronomic adventure tours in Mexico and Vietnam. His culinary tour website is www.welleatenpath.com.

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