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Ebook59 pages23 minutes
Classic and Regional Vietnamese Cookbook: The Step by Step of Vietnamese Home Cooking
By Gordon Rock
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About this ebook
With its long coastline along the South China Sea and its many rivers including the Red River in the north and the mighty Mekong in the south, Vietnam enjoys an abundance of fish and selfish. The land is also rich and has the abundance of chickens and ducks - the base of variety of amazing recipes. And let’s not forget pork, the main meat on many tables; Vietnamese know many secrets of using each bit of pork so that it tastes unbelievably tasty. The variety of vegetables that Vietnamese include in each of their meals, which can be raw, stir fried, braised, pickled or salted, plays a very significant role in their lifestyle.
This classic and regional Vietnamese recipes cookbook, which includes Hanoi fried fish with dill, Mussels with chilli, ginger and lemon grass, Prawns and cauliflower curry, Pork pate in a banana leaf and so on, will make you experience all these fragrant, all these contrasting flavors that Vietnamese cooking has to offer. It is an essential introduction to the fresh and one of the healthiest foods you will ever experience in your kitchen, so don’t hesitate and start enjoying your travel to Vietnam.
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Gordon Rock
Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.
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