|Browse by Catagory:
Civil Rights & Liberties
War & Peace
Cajun & Creole Cooking
Caribbean & West Indian Cooking
Diabetic & Sugar-Free Cooking
Low Fat Cooking
Middle Eastern Cooking
Pacific Rim Cooking
Home & Garden
Literature & Fiction
Sheet Music & Scores
Environmental & Natural Resources Law
Ethics & Professional Responsibility
Procedures & Litigation
Water Supply & Land Use
Lawyer and Crimal Humor
Outdoors & Nature
Hiking & Camping
Hunting & Fishing
Beer & Beer Making
Health & Fitness
Diets & Weight Loss
Children's Science & Nature
Vitamins & Supplements
Psychology and Counseling
Philosophy of Psychology
Physiological Aspects of Psychology
Psychology of Sexuality
Psychology Testing & Measurement
Chaos & Systems
Geometry & Topology
Logic & Brain Teasers
Chaos & Systems
Geometry & Topology
Probability & Statistics
Experiments, Instruments & Measurement
Chaos & Systems
Fusion & Fission
Nuclear Magnetic Resonance
Waves & Wave Mechanics
Administration & Policy
Allied Health Professions
Medical Education & Training
Endocrinology & Metabolism
Physician & Patient
Insects & Spiders
Fish & Aquariums
Mobile & Wireless Computing: Programming
Linux Kernel & Peripherals
Linux Networking & Administration
State & Local History
Sci Fi Calendars
Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
|The Little Viet Kitchen
Lowest new price: $24.18
Lowest used price: $37.39
Author: PHAM THUY DIEM
|Lemongrass, Ginger and Mint Vietnamese Cookbook: Classic Vietnamese Street Food Made at Home
Lowest new price: $10.56
Lowest used price: $9.96
List price: $14.99
Author: Linh Nguyen
Authentic and delicious, the recipes in Lemongrass, Ginger and Mint Vietnamese Cookbook bring Vietnamese restaurant favorites to your family’s dining table.
From phở and spring rolls to bánh mì and rice porridge, authentic Vietnamese food is as rich as the culture from which it comes―and replicating these dishes at home is easier than you might think! With the clear-cut guidance in this Vietnamese cookbook, you’ll enjoy cooking Vietnamese food just as much as you enjoy eating it.
Author Linh Nguyen has been cooking Vietnamese food since she can remember. Her culinary style draws upon inspiration she’s found everywhere―from the recipes of her childhood in the countryside to the local street food vendors in Hanoi and the culinary diversity of New York City.
From her current home in Hội An, Linh has created Lemongrass, Ginger and Mint Vietnamese Cookbook―a collection of easy-to-follow recipes that hold true to the roots of Vietnamese cooking. In this Vietnamese cookbook, you’ll enjoy the straightforward simplicity that comes from years of homegrown expertise.
With Lemongrass, Ginger and Mint Vietnamese Cookbook you’ll find:
- 8 chapters featuring popular Vietnamese favorites including Phở (Noodle Soup), Bánh Mì (Sandwiches), Cháo (Porridge), Cuốn (Rolls), Bún (Rice Vermicelli), and Gỏi/Nộm (Salad)
- 75 authentic Vietnamese recipes specifically designed to make cooking easy and fun
- An overview of techniques and ingredients with photos, tips for keeping herbs fresh, and shopping recommendations
Lemongrass, Ginger and Mint Vietnamese Cookbook offers everything you need to recreate authentic Vietnamese meals. As many Vietnamese people say, “If you want to eat, get your feet to the stove.” With this Vietnamese cookbook, you’ll be able to do so with confidence!
|Elizabeth Street Cafe
Lowest new price: $26.67
Lowest used price: $6.30
List price: $39.95
Author: Tom Moorman
French-inspired Vietnamese cooking from the cultural hub of Austin, Texas – recommended by everyone from locals to Bon Appetit to The New York Times to goop.
"A Vietnamese café plus French bakery, Elizabeth Street Café combines the best of two worlds." —goop
Elizabeth Street Café – a celebrated eatery with a devoted following – features French-inspired Vietnamese cooking. Chefs Tom Moorman and Larry McGuire share 100 recipes of beautiful and delicious Vietnamese fare and French baked goods – from Spicy Breakfast Fried Rice and Eggs to Green Jungle Curry Noodles, and Palm Sugar Ice Cream to Toasted Coconut Cream Puffs. The café is always bustling, day and night, inside and outdoors, and it is one of the most photographed restaurants in Austin, Texas.
|Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3 on FOX
Lowest new price: $5.12
Lowest used price: $2.39
List price: $23.99
Author: Christine Ha
Brand: Rodale Books
In her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy.
Millions of viewers tuned in to watch Christine sweep the thrilling MasterChef Season 3 finale, and here they can find more of her deftly crafted recipes. They'll discover food that speaks to the best of both the Vietnamese diaspora and American classics, personable tips on how to re-create delicious professional recipes in a home kitchen, and an inspirational personal narrative bolstered by Ha's background as a gifted writer. Recipes from My Home Kitchen will braid together Christine's story with her food for a result that is one of the most compelling culinary tales of her generation.
Amazon Q&A for Recipes from My Home Kitchen. Graham Elliot, MasterChef judge, chef and restauranteur interviews Christine Ha, author of Recipes from My Home Kitchen.
Graham Elliot: When you first auditioned for MasterChef did you ever imagine you we'd be talking about your very own cookbook a year later?
Christine Ha: Definitely not. I mean, it was my dream, yes. Out of the trophy/title, monetary winnings, and the cookbook deal, the cookbook was the prize I wanted the most. It only made sense--I am a writer, and by nature, writers want to share themselves with the world through their stories. What better way to marry the two loves of my life--food and word--than with my very own cookbook? But to compete against more than 30,000 home cooks across America? I don't like to get my hopes up, so I tried not to give it much thought. Well, I realize now that nothing is impossible if you set your mind to it and play it smart.
GE: Gordon Ramsay, Joe Bastianich and I were always blown away by your ability to present beautiful, edible creations. How are you able to produce such visually stunning dishes without your sense of sight?
CH: Ah, that seems to be the million dollar question. Well, I've always had an elephant's memory, and this was only perpetuated with my vision loss. Now that I can't depend on my eyes to see what's laid out on the counter, I have to memorize where I put the basil, the knife, the sauté pan full of hot oil. This memory of how foods look--shape, their color, their texture--is what aids me when I plate a dish. I think having to feel your food forces you to become more connected with it; that's the belief of those cultures that eat their meals with their hands--touching your food with your fingers increases awareness. I also believe the fact that I can't see the small imperfections on a plate--say, the microgreens not being set exactly 2.5 inches apart--makes for a more organic and, in my opinion, aesthetically more pleasing plate.
GE: Which aspects of your cooking style do you think will be most popular with the average American home cook?
CH: Oh, Graham, I'm smart, but I'm not psychic! Is there really such a thing as an "average American home cook"? Americans are hardly average at all. Like I said, our country is just so diverse. Plus home cooks are becoming quite sophisticated these days--just look at the range of talent you see on each season of "MasterChef." I will say, however, that with demographics moving more and more towards dual income households, and even in the case of stay-at-home parents who are busy taking care of the kids and the house, people have less time and energy to cook dinner every night. For these reasons, I think many home cooks would appreciate recipes that are flavorful but not fussy. Actually, those are the exact parameters I have in my own kitchen when I cook a weeknight dinner. And for the weekends when there's a little more time for leisure projects, I enjoy more elaborate experiments like pulled pork sandwiches or my mama's eggrolls. Both types of recipes, from the easy to the intricate, can be found right here in this very cookbook.
GE: How has your approach to cooking changed over the years? How has it evolved since you won MasterChef?
CH: Like many who first start out cooking, I was very methodical. I learned by following recipes to the T--I used to think the world would end if I accidentally added one teaspoon of salt when the recipe called for three-fourths. But after cooking a dozen meals or so, I started understanding basic cooking methods and techniques. Then after another dozen meals, I began grasping flavor profiles. As with any art, once you know and understand the rules, you can break them and get away with it. Once I got to that point, I ventured off and came up with my own recipes.
Perhaps the most valuable lesson I learned during my time on "MasterChef" is to trust my gut. Food can be very subjective. I can't stand dill or cooked salmon. But hey, if your favorite dish in the world is your grandma's baked salmon with dill weed, I can't argue that. I do think, however, that one should be able to back up their penchant for dill and baked salmon. "I love baked salmon and dill weed because it's good," to me, is not a valid argument. "I love baked salmon and dill weed because I think they complement each other in XYZ ways" is an argument I can respect even if I don't agree. Having said this, however, I wouldn't want everyone in the world to dislike dill and cooked salmon, because then where would their places be in our lives? I had a creamy dill sauce over a crêpe recently, and I thought it was incredibly delicious. And salmon sashimi is on my short list of favorite foods. I trust chefs who are confident in their opinions and can back them up. Diversity is what makes this world great; we should celebrate our differences.
GE: With the veritable treasure trove of recipes you now possess, which one do you feel best represents you and your life's journey?
CH: I'd have to go with the oatmeal chocolate chip cookie. It starts out an inedible mass, but after you put some heat under it, it becomes delectably sweet--that's been my journey in life. It's by no means fancy, but it will always put a smile on your face--that's me. Sinfully scrumptious.
|Vietnamese Food with Helen's Recipes
Lowest new price: $21.00
List price: $24.99
Author: Helen Le
This cookbook features authentic Vietnamese home cooking recipes with step-by-step photo instructions and links to video demonstrations on Youtube. The recipes have been tested by thousands of viewers of Helen's Recipes Channel on Youtube with excellent results. See testers' food photos here: http://iconosquare.com/tag/helenrecipes . Watch this book launch video to find out WHY this cookbook is a MUST-BUY: http://youtu.be/K2oBE4k_Kvk . E-book version is available at: http://danangcuisine.com/cookbook/
|The Food of Vietnam
Lowest new price: $31.08
Lowest used price: $14.05
List price: $50.00
Author: Luke Nguyen
A beautifully packaged cookbook and highly personal culinary and cultural journey through the diverse regions of Vietnam.
Join Luke Nguyen on a culinary and cultural journey through the country of his heritage to discover the people and recipes that have endeared Vietnam to the millions of travelers who visit each year. Luke Nguyen's Vietnam follows his trip from northern Vietnam down to the south, through marketplaces and kitchens of strangers and family alike to find the best recipes Vietnam has to offer. Luke records his experiences with the people he meets and the places he visits along the way, breathing life into the classic recipes of Vietnam, from pho to banh mi and everything in between. Luke Nguyen's Vietnam is a culinary showcase of Vietnam filled with heartwarming stories, breathtaking location shots, and mouthwatering food photography—a must-have cookbook that will be treasured for years to come.
|Eating Viet Nam: Dispatches from a Blue Plastic Table
Lowest new price: $5.28
Lowest used price: $4.82
List price: $15.99
Author: Graham Holliday
Brand: Ecco Pr
A journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain.
Growing up in a small town in northern England, Graham Holliday wasn’t keen on travel. But in his early twenties, a picture of Hanoi sparked a curiosity that propelled him halfway across the globe. Graham didn’t want to be a tourist in an alien land, though; he was determined to live it. An ordinary guy who liked trying interesting food, he moved to the capital city and embarked on a quest to find real Vietnamese food. In Eating Viet Nam, he chronicles his odyssey in this strange, enticing land infused with sublime smells and tastes.
Traveling through the back alleys and across the boulevards of Hanoi—where home cooks set up grills and stripped-down stands serving sumptuous fare on blue plastic furniture—he risked dysentery, giardia, and diarrhea to discover a culinary treasure-load that was truly foreign and unique. Holliday shares every bite of the extraordinary fresh dishes, pungent and bursting with flavor, which he came to love in Hanoi, Saigon, and the countryside. Here, too, are the remarkable people who became a part of his new life, including his wife, Sophie.
A feast for the senses, funny, charming, and always delicious, Eating Viet Nam will inspire armchair travelers, curious palates, and everyone itching for a taste of adventure.
|An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Lowest new price: $13.90
Lowest used price: $3.49
List price: $35.00
Author: Helene An
In Vietnamese, AN” means TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire including the renowned celebrity favorite Crustacean Beverly Hillsthat has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously secret” recipes, including Mama's” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken.
Helene's transformation from pampered princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.
|Vietnamese Street Food
Lowest new price: $14.59
Lowest used price: $14.00
List price: $29.95
Author: Tracey Lister
Brand: Hardie Grant Books
As any traveller to Vietnam will know, the street food is second to none in terms of its diversity, great taste and availability. Vietnam is a real foodie's destination - and nowhere is it more vibrant than among the hustle and bustle of the streets. Vietnamese Street Food gives you an insider's view of the country and features over sixty well-loved and authentic recipes, from the ever-popular pho to prawn rice paper rolls and the tangy, crunchy peanut-studded rice balls favored by snacking students. With stunning food photography of every dish and complemented by evocative location photography, Vietnamese Street Food provides an unforgettable insight into Vietnamese street food and culture that will inspire both the home chef and the armchair traveller.
|The Best of Vietnamese & Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafes
Lowest new price: $39.56
Lowest used price: $2.33
List price: $22.95
Author: Mai Pham
Brand: Clarkson Potter
Light, Fresh, Exotic, and Delicious!
Tangy, sweet, and savory traditional dipping sauces. Mouthwatering soups. Innovative stir-fries. The Best of Vietnamese & Thai Cooking offers just that—the very best! Weaving a fascinating memoir amidst her splendid recipes, Mai Pham recreates the almost magical reverence with which food was prepared and enjoyed in the Vietnam and Thailand of her childhood. Inside she discloses the secrets to preparing her personal favorites—delicious dishes such as:
Firecracker Prawns • Minty Thai Chicken Salad
Hot and Spicy Chicken with Lemon Grass • Spicy Red Beef Curry
Crispy Spring Rolls • Eggplant and Broccoli in Ginger
Spicy Thai Cucumber Salad • Rice Paper-Wrapped Salad Rolls
Bangkok Beef with Basil • Lemon Grass Stir-Fried Jasmine Rice
Vegetarian Pad Thai • Perfectly Roasted Peanuts • Thai Tea
Evocative, lyrical, and eloquent, The Best of Vietnamese & Thai Cooking is more than a collection of great recipes—it’s a pleasure to read.
Mai Pham has woven wonderful memories between the recipes of this beautiful book: memories of her childhood in Bangkok, her Vietnamese family and their reverence for good food, her husband's search for the best pho recipe in Saigon. The recipes themselves are light, healthy, and loaded with the unique flavors -- strong and delicate, tangy and mild, sweet and mouth-puckeringly sour, always exotic and delicious -- of Southeast Asia. Pham owns the Lemon Grass Restaurant and Cafes in Sacramento, and is a well-known teacher of Southeast Asian cooking.
- Used Book in Good Condition
Page 2 of 27
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.