Lemongrass And Lime (Hardcover) by Read, Mark
Hardcover; Published 8/1/2001; 192 Pages; ISBN 9781580083218
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Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine, and absorbed them to create an irresistible combination of delicate flavors, fresh ingredients, fantastic textures, and a simple, approachable cooking style. Vietnamese food is enjoying a rising popularity in the United States, with restaurants such as San Francisco’s Slanted Door and New York’s Le Colonial drawing national attention. Lemongrass and Lime introduces modern Vietnamese cooking, as pioneered by chef Mark Read. Recipes range from traditional dishes, such as Sour Green Mango Salad or Pho-Bo Noodle Soup, to divinely decadent fare, like Crispy Quail with Watercress and Tamarind or Chocolate and Lemongrass Mousse. With its insight into the food traditions of Vietnam, detailed guide to ingredients, and over 70 recipes, this beautifully illustrated book contains everything you need to know to prepare sensational Vietnamese dishes.
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Curious about the difference between white and brown rice? They're both seeds from the rice plant, but white rice has been polished to remove the germ part of the grain, while brown rice has not. However, the germ contains a lot of dietary fiber, so brown rice is a healthier choice.