Ever-Green Vietnamese
Super-Fresh Recipes, Starring Plants from Land and Sea [A Plant-Based Cookbook]
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- ¥710
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- ¥710
発行者による作品情報
JAMES BEARD AWARD FINALIST • IACP AWARD WINNER • Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations—from the James Beard Award–winning author of Vietnamese Food Every Day
A BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, Food Network, Good Housekeeping, San Francisco Chronicle, Epicurious
Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.
Filled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for:
• favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie Bao
• Vietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bologna
• simple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Salad
• wholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial Rolls
Full of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.
PUBLISHERS WEEKLY
In this enticing cookbook, James Beard Award winner Nguyen (Vietnamese Food Every Day) enticingly reimagines traditional Vietnamese dishes with a heavy focus on plant-based ingredients. When health concerns caused her to rethink her diet, Nguyen decided to incorporate more vegetables and less meat into her repertoire. The resulting mostly (but not entirely) vegetarian twists on Vietnamese recipes are sure to please. Her broad approach encompasses rice dishes, snacks, soups, salads, and more—all appetizing and accessible—but the real gems are in her chapters on banh mi, "mains without meat," "veggie-packed mains," and desserts. Her "grand slam banh mi breakfast combo," with fried eggs, vegan bologna, and sautéed onion, and deconstructed vegan meatball banh mi are inventive and appealing. Home cooks will find her tofu-mushroom curry and spicy sate tofu crumbles easy and quick enough for a weeknight meal. Vietnamese mocha cake and coconut-coffee pops round out the sweet end of a delicious array of healthful offerings. Nguyen also offers useful advice on Vietnamese herbs, pantry staples such as nori dust and chile-garlic sauce, and techniques for making crepes and rice-paper rolls. For those looking to enhance and expand their plant-based repertoire, Nguyen proves a skillful and creative guide.
