How Do I
Vietnamese Food and Cooking
Selected Books
For additional books, browse the catalog under the subject heading: Cooking, Vietnamese and Vietnam -- Social life and customs.
Chinn, Bobby
Wild, Wild East: Recipes & Stories from Vietnam
TX724.5.V5 C48 2008x
Chinese/Egyptian Chef Bobby Chin, owns a restaurant in Hanoi, Vietnam and offers very interesting fusion cooking.
Wild, Wild East: Recipes & Stories from Vietnam
TX724.5.V5 C48 2008x
Chinese/Egyptian Chef Bobby Chin, owns a restaurant in Hanoi, Vietnam and offers very interesting fusion cooking.
Hoyer, Daniel
Culinary Vietnam
TX724.5.V5 H693 2009
The photos of Vietnam, its people, and its food are outstanding.
Culinary Vietnam
TX724.5.V5 H693 2009
The photos of Vietnam, its people, and its food are outstanding.
Lister, Tracey and Andreas Pohl
Koto: A Culinary Journey Through Vietnam
Arranged by region, this cookbook, named after a charitable organization that trains poor children for jobs in food service, weaves personal stories and national history with a culinary appreciation of the markets, traditions, and food of daily life in Vietnam.
Koto: A Culinary Journey Through Vietnam
Arranged by region, this cookbook, named after a charitable organization that trains poor children for jobs in food service, weaves personal stories and national history with a culinary appreciation of the markets, traditions, and food of daily life in Vietnam.
Mai, Pham
Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafés, and Home Cooks
TX724.5.V5 M35 2001
Traveling from region to region in Vietnam, Mai has gathered the simple, classic recipes that define Vietnamese food today: Green Mango Salad with Grilled Beef, Stir-Fried Chicken with Lemongrass and Chilies, Caramelized Garlic Shrimp, and especially pho, the country's beloved beef-and-noodle soup.
Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafés, and Home Cooks
TX724.5.V5 M35 2001
Traveling from region to region in Vietnam, Mai has gathered the simple, classic recipes that define Vietnamese food today: Green Mango Salad with Grilled Beef, Stir-Fried Chicken with Lemongrass and Chilies, Caramelized Garlic Shrimp, and especially pho, the country's beloved beef-and-noodle soup.
McDermott, Nancie
Quick & Easy Vietnamese: 75 Everyday Recipes
TX724.5.V5 M38 2006
From the author of the popular "Quick & Easy Thai come these 75 oh-so-delicious recipes for every level of cook.
Quick & Easy Vietnamese: 75 Everyday Recipes
TX724.5.V5 M38 2006
From the author of the popular "Quick & Easy Thai come these 75 oh-so-delicious recipes for every level of cook.
Nguyen, Andrea Quynhgiao
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
TX724.5.V5 N47 2006
This is a landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country. It was nominated for the 2007 Julia Child Award.
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
TX724.5.V5 N47 2006
This is a landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country. It was nominated for the 2007 Julia Child Award.
Read, Mark
Lemongrass and Lime: New Vietnamese Cooking
q TX724.5.V5 R43 2001x
Beautifully illustrated, Lemongrass and Lime introduces modern Vietnamese cooking, as pioneered by Chef Mark Read at Bam-Bou in London.
Lemongrass and Lime: New Vietnamese Cooking
q TX724.5.V5 R43 2001x
Beautifully illustrated, Lemongrass and Lime introduces modern Vietnamese cooking, as pioneered by Chef Mark Read at Bam-Bou in London.
Trang, Corinne
Authentic Vietnamese Cooking: Food from a Family Table
TX724.5.V5 T724 1999
In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South.
Authentic Vietnamese Cooking: Food from a Family Table
TX724.5.V5 T724 1999
In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South.
Return to the topWebsites
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Pittsburgh Post-Gazette: "In the vanguard of tourists, food writers explore Vietnamese cuisine"
An article about Vietnamese cuisine with recipes from Thursday, June 20, 2002, by Woodene Merriman -
Epicurious: International Cooking: Vietnamese
A feature article with recipes from the publishers of Bon Appetit and Gourmet. -
Luke Nguyen's Vietnam
Luke Nguyen, chef of the Sydney (Australia) restaurant ‘The Red Lantern’, takes a culinary journey through the southern regions of Vietnam, from Saigon, through the Mekong Delta, and north along the coast to the World Heritage city of Hoi An. Seven towns are explored over ten colourful half hour episodes. -
Viet World Kitchen
This is the website of cookbook author Andrea Q. Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings, for which she has another blog: Asian Dumpling Tips.
