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I had a lot of hope for this book, but when I looked through it I could see that I would not be using it at all. The meals looked a bit boring, I was not enticed to cook anything from it. Now do not get me wrong, I can do boring, and I could have given it a chance and tried a recipe, however It would be difficult to get half of the ingredients here in the UK. Too much effort to put in for minimum returns. I really wanted to like it.
Interesting vegetarian cookbook written by a Canadian who use to cook for the Governor General. The author walks you through the reason for writing the book, explains the vegetable/spice offerings native to the country, and leaves you tasting the complex combination of spices with each recipe. Not just for the vegetarian. You could simply add your own meat choice of chicken, pork, or beef to some of the recipes. I always appreciate recipes books that provide quality pictures showing you how the dish is suppose to look like. Great job. Hope you have follow-up book planned!
This is an incredible cookbook - and it's so much more than that. It's not only full of recipes, but knowledge of the culture and cuisine shared through beautiful stories. On top to that - it is so aesthetically beautiful and I would highly recommend it to anyone looking to expand their culinary prowess or simply jazz up their coffee table. PS: I hate eggplant and the eggplant recipe is BOMB.
This is a wonderful cookbook. Every recipe I tried turned out great. You do need a few "special" ingredients but not that many. I was a little intimidated at first but, in the end, the recipes are accessible and taste like you're at a restaurant.
Excellent, informative and creative veg book. Recommended for those who like Asian flavors, who like to cook and of course anyone interested in vegetarian cooking. Takes me back to eating at street stalls while backpacking years ago in Viet Nam.
Bought this book several months ago. We have cooked several recipes, but my favourite so far is the lemongrass tofu (of 71). We have substituted ginger for the lemongrass, as we cannot get good lemongrass here in Ottawa. The secret is the mushroom powder, which you make from scratch (super easy). Simple recipes to create authentic tasting food at home.
This book is extremely pleasant, and a huge suprise. I have been looking for good sources of Asian vegan recipes, and I was not expecting this book to be so insightful. In fact, I have non-vegan books on Pho and other Vietnamese dishes, but even those are not as inspiring as this one. The pho recipes are the best, due to the techniques and ingredients, especially the pantry. It teaches you how to make the best possible recipes.
The greatest examples are the vegetable broths, which are the best recipes I have ever tried in my life, and the way it prepares annatto oil. Annatto seeds and oil mixes are common in Brazilian cuisine, but I have never seen such elegante and simple solution, and it has the greatest results. This book is not only the best vietnamese cookbook I have ever seen (even considering other omnivore ones), but it is also inspiring for other tropical cuisines, such as Brazilian or even other types of South Asian.
I have made it a goal to cook through this entire book. I've gotten about halfway, and I can't say there's anything that I haven't liked yet. Some things are better then others for sure (the 5-spice tofu wasn't my fav) but for the most part I have been super satisfied!! (The winter squash and coconut milk soup was sooooo good!)
I love Asian food, flavors, and vegetarian food. Hard to believe it's taken this long for someone to fill the gap, and write a great cookbook on vegetarian Vietnamese food. Such fresh, clean, flavors. The recipes are very do-able for a modern family / kitchen. There are easy substitutions to make things simpler / easy to do without a lot of exotic ingredients. I love that the stories of the authors travel, family, and explorations to find, adapt, and create these recipes. Great addition to the shelf.