Vietnamese Kitchen: (Hardcover) by Roda, Ha
Hardcover; Published 7/11/2005; 175 Pages; ISBN 9780781810814
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Americans are just beginning to discover the exotic culinary offerings of this Southeast Asian country. Vietnam's diverse terrain ranges from the inland mountains, which produce numerous exotic fruits and vegetables to the rice paddies of the Mekong and Red River Deltas. The country's fascinating history has resulted in strong Chinese, Indian, and French culinary influences yielding delicate, complex flavors.
A Vietnamese Kitchen is a collection of traditional recipes, modified for the American home cook. The book includes an introduction to Vietnamese culture, a glossary of Vietnamese culinary terms, and a chapter
on meal planning.
Ha Roda was born and raised in Saigon, Vietnam and immigrated to Pekin, Illinois in 1978. She holds a degree in computer science from Texas A&M University and has worked as a digital artist on feature films and television commercials. She currently resides in Los Angeles, California with her husband and children.
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Buy fish the day you plan to cook it and keep it in the coldest part of the fridge (all the way in the back). Or keep it on ice in a colander set in a bowl, which should keep it good for a day or two. Freezing fish makes it a little mushy; fine for broiling or stews, not great for sautes.