Into the Vietnamese Kitchen - cookbook release

From: "andrea@vietworldkitchen.com" <andrea@vietworldkitchen.com>
Date: Wed, September 27, 2006 2:32 pm
To: webmaster@viet.net

http://vietworldkitchen.com/cookbook/about.htm

Dear friends,

As you may recall, for the past two years, I have been writing a Vietnamese cookbook — a lifelong dream of mine. Crafting the work has been amazing, and I am thrilled to announce that Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors has been published by Ten Speed Press and is currently being shipped to retailers. The estimated time of arrival is the beginning of October so look for it starting next week at bookstores and online vendors (e.g., Amazon.com, ecookbooks.com and Powells.com).

It is a gorgeous publication with over 175 tested recipes that range from easy, homey preparations, such as grilled chicken with a zippy salt, pepper, lime dipping sauce, to more complex specialties, such as Tet sticky rice cakes (banh chung) that are encased in bamboo and banana leaves and boiled for hours.
Coupled with the recipes are explanations of Vietnamese food traditions and techniques so readers will have a foundation for understanding, preparing, and enjoying the cuisine. I also include history, family anecdotes, information on the Viet-American community, and a bit of lore. The book is illustrated with more than 50 stunning color photographs. Given its breadth and scope, Into the Vietnamese Kitchen is a landmark publication — the first comprehensive full-color cookbook devoted to Vietnamese food in the English language.

Many people worked with me on this book, and I am proud of our accomplishment. (Extra thanks go to my parents and husband!) Leading food authorities and writers have generously endorsed the work. The comments penned by Bruce Cost, Naomi Duguid, John Thorne, Grace Young, Elizabeth Andoh, and Colman Andrews practically make me blush.

At my website, you'll find additional information on the book, such as a complete author events listing (signings, classes, demos), a frequently-asked-questions page, and phonetics for the Vietnamese recipe titles and key ingredients. The last two items are great for shopping, ordering at a restaurant, making new friends and impressing old ones! And if you haven't perused the site in a while, there are pages on the history of water spinach (a favorite leafy green) and how rice paper is made.

If you have questions or comments, just email me. And of course, please forward this message to other Asian food lovers. Thank you for your interest and support!

Cheers,

Andrea