My Vietnam: Stories and Recipes

My Vietnam: Stories and Recipes

Hardback

By (author) Luke Nguyen

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  • Publisher: Globe Pequot Press
  • Format: Hardback | 344 pages
  • Dimensions: 216mm x 264mm x 46mm | 1,633g
  • Publication date: 10 January 2012
  • Publication City/Country: Old Saybrook
  • ISBN 10: 0762773944
  • ISBN 13: 9780762773947
  • Illustrations note: colour illustrations
  • Sales rank: 14,911

Product description

A stunningly beautiful love letter to Vietnam with more than 100 recipes, from best-selling author and Cooking Channel host Luke Nguyen In My Vietnam, chef, television star, and best-selling author Luke Nguyen returns home to discover the best of regional Vietnamese cooking. Starting in the north and ending in the south, Luke visits family and friends in all the country's diverse regions, is invited into the homes of local Vietnamese families, and meets food experts and local cooks to learn more about one of the richest, most diverse cuisines in the world. Savor more than 100 regional and family recipes-from Tamarind Broth with Beef and Water Spinach to Wok-tossed Crab in Sate Sauce-and enjoy vibrant, stunning full-color photographs bursting with color and textures and capturing the beauty of Vietnam, her people, and their deep connection to food.

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Author information

Luke Nguyen was born in 1978 in Thailand, shortly after his parents and elder siblings fled Vietnam as boat people. After spending a year in a Thai refugee camp, his family eventually settled in Sydney, Australia. Luke is the chef and owner of the award-winning Sydney Vietnamese restaurant, Red Lantern, and co-author of the bestselling book, "Secrets of the Red Lantern." Luke also hosts culinary adventure tours of Vietnam, and has produced a TV series about Vietnamese food and travel, seen in the United States on the Cooking Channel. www.cookingchanneltv.com/lukes-vietnam/index.html In 2009 he founded the Little Lantern Foundation, which gives disadvantaged youths in Vietnam an opportunity to undertake a hospitality training program. www.littelanternfoundation.org

Review quote

From zesterdaily.com:Whenever I yearn to jet off to an exotic locale or simply want a way to spice up my dinner menu, I reach for Luke Nguyen's My Vietnam. Part travel narrative and part cookbook, this colorful tome takes readers on a culinary and cultural journey through Vietnam. Along the way we discover the magic behind the country's fresh, aromatic cuisine and learn how to create over 100 authentic, regional dishes. We also find out how diverse and charming this lush, Southeast Asian nation can be. A Vietnamese chef, restaurant owner and Cooking Channel host, Nguyen uses My Vietnam to detail his trip through his parents' homeland. As he proceeds from North through South Vietnam, he examines nine specific destinations and one region, the Mekong Delta. Throughout the book, gorgeous color photographs enliven and illustrate Nguyen's stories and dishes. Flip through its pages and you end up feeling as though you, too, are trekking through Vietnam. So superb are many of the photos that I could easily classify My Vietnam as a coffee table book. Yet, while the pictures may be stunning, the food and anecdotes are even more so. ... Inspiring and intriguing, My Vietnam provides the ideal antidote to tired mealtime menus and burning wanderlust.

Flap copy

Luke Nguyen, chef and coauthor of the internationally bestselling book Secrets of the Red Lantern, returns home to discover the best of regional Vietnamese cooking. In My Vietnam he takes a personal and culinary tour to learn more about one of the richest, most diverse cuisines in the world. Starting in the north of Vietnam and ending in the south, Luke visits his family and friends, is invited into the homes of local Vietnamese families, and meets food experts and local cooks. Accompanying his stories are more than 100 regional and family recipes from Tamarind Broth with Beef and Water Spinach to Wok-tossed Crab in Sate Sauce and vibrant, stunning photographs. Together these capture the beauty of Vietnam and her people's deep connection to food."