5 comments about The Foods of Vietnam.

1. Many authentic Vietnamese recipes, and some of which even I have not heard of before, even though I am Vietnamese. Once you have gathered all the herbs, the condiments, and the other necessary stuff to cook Vietnamese foods, then the actual cooking itself is quite simple. It is well worth the effort to cook the yummy dishes in this book. You will have a greater appreciation for Vietnamese foods and culture. The author does a fantastic job of explaining the recipes. This book is a must-have for serious Vietnamese foodie.



2. After ordering a hardcover copy from Amazon and waiting months for it to arrive (every couple of months, they'd delay it "another 6 to 8 weeks", I finally gave up and purchased a paperback copy of this cookbook. I'm so glad I did.
   
   This is absolutely the best Vietnamese cookbook I've ever seen. The recipes numerous, excellent and easy to follow. There are some pictures of prepared recipes (I wish there were more). Routhier, a native of Saigon, also suggests several menus, from "three simple menus", "two average menus", "two elegant menus", "vegetarian menus", "a vietnamese buffet", a "beef i seven ways dinner party", and a "dinner party from a Vietnamese grill".
   
   Routhier also gives some insight into Vietnamese traditions for meals, and explains how to order meals in Vietnamese restaurants. She gives an overview of what types of foods are likely to be offered in most restaurants.
   
   If you like Vietnamese food, and you want a multitude of authentic recipes, this is the #1 resource.



3. I absolutely love love love this Vietnamese cookbook. Everything I have tried in it has turned out to be so tasty and very similar to how my mom's tastes. I like the specificity with which Ms. Routhier disseminates the cooking techniques and instructions. Her accompanying passages are informative and interesting. I have thoroughly enjoyed this book and would recommend it to anyone wanting to know how to prepare authentic and delicious Vietnamese cuisine.



4. This is a good cookbook in general. I like the suggestions for specific brands. But compared to something like Thai Food by David Thompson or Cradle of Flavor by James Oseland it does not really enable you to try to balance flavors within a recipe . I don't know of a better Vietnamese cookbook yet . If you are thinking of buying it get all three of the books I've mentioned from the library and read the cultural sections as well as the food prep sections . You will discover that you have to train yourself to balance alternating flavors as you go which is not a typical technique in Western cooking.



5. Of all the Vietnamese cookbooks, this book has the most beautiful photos of the food. I often flip through this book to look at the photos for inspiration because other Vietnamese cookbooks that I own do not have as many photos or such great photos. The author is careful in her recipe writing and explanations. I love the tip she provides about putting a little sugar in the water before dipping rice paper in it to soften the rice paper; the lightly sugared water helps to turn the rice paper into a nice and even golden color when you deep fry it [i.e. for recipes such as "cha gio" (fried imperial rolls/fried spring rolls)]. As far as I can tell, this author is the only one suggesting this great tip. This book is the only book I own that has a recipe for "banh bot loc" (boiled tapioca lumps with shrimp & pork filling). Of course, you can also wrap them in banana leaves and steam, rather than boil, them. I mainly use this book to look at the beautiful color photos, and that's why it's getting such a high rating from me.

5 comments about Sushi Made Easy.

1. If you were looking for a book with specific recipes, this is not the book. Everything in this book is presented very flexibly, with only a mere suggestion list after the basic preparation of things. There are pros and its cons to this because you know the basics and you can be really creative and you know where you can be really creative. The bad thing is, you would like to have more specific recipes for things that you find in the restaurant such as California Roll and Crunchy Roll, which, granted, are western modifications, but still.

   The other complaint is that when they talk about making miso soup all the pictures show wakame seaweed in the soup, but no where in that section (or anywhere in the book for that matter) does it say that wakame can also be put in the miso soup. I had to do some real creative investigation just to find out what that green stuff was.

   PS. I bought this book because it was cheaper than any other sushi cookbook I found at the store AND it comes with the KIT part.




2. Great book with good accessories for the $$. But the package it was all kept in was severly dented to the point where I had to re-package it before I gave it as a gift. Be aware that may not be in the best shape to send to someone directly.



3. This book does a pretty good job at helping the inexperinced sushi chef, particularly with getting the rice correct. I agree with the other reviewer - it would have been nice to know more about making eel. Another downside is the poor illustrations and limited instructions for actually forming the rolls, but other than that I would recommend it for someone starting out because it comes with the basic tools you need. It is a good kit, especially for the price.



4. Sushi Made Easy, by Kumfoo Wong, is an introductory guide to preparing and presenting sushi. The book is targeted to beginners, and at only 80 pages, is completely manageable.
   
   Sushi Made Easy provides an introduction to the more prominent sushi ingredients and kitchen utensils and equipment needed, as well as advice on selecting suitable fish to be used raw. There is a great deal of emphasis here on appearance and presentation. Sushi Made Easy covers nigiri-sushi, sushi rolls, hand rolls, rolled sweet omelet, and soups. The book is fully-illustrated, and features step-by-step instructions for making each recipe.
   
   Sushi Made Easy is an excellent introduction for anyone who wants to make sushi at home. It is also available through Amazon as part of sushi starter kits that include utensils and equipment.



5. I was really pleased with this book. I love sushi and didn't have a clue how to make it. This book explains it all, and the photos are both helpful and beautiful.
   
   My one nit, which is why I don't give it 5 stars, is that it presents a very traditional way of preparing the rice for Nigiri. If I followed the instructions, I would either be preparing a dinner for 5 or more people, or throwing away tons of perfectly cooked rice every time I wanted to prepare sushi for myself and/or a guest.
   
   A simple, economical method of preparing the rice for dinner for one or two people is needed here.

No comments about Edible Wild Plants of Vietnam: The Bountiful Garden.

5 comments about 1,001 Low-Fat Vegetarian Recipes, 2nd ed..

1. I bought this because my friend has this and made so many great recipies from here. It's huge with many great recipies that I use very often. My only complaint would be it's no frills without photos. Everything I've made is great... hard to believe it's all healthy!



2. Having gone veggie a few years ago, this was my first non-introductory style vegetarian cookbook, and although I commend Spitler and company for the sheer quantity of recipes here, I've found the recipes to be very hit or miss. I think this is partly due to the often non-intuitive combinations of ingredients found in many of the recipes. While sometimes these out-of-place ingredients are genius (i.e. the black -not adzuki- beans in the egg rolls, or the more than liberal use of celery seed in the bleu cheese dressing), sometimes these combinations can turn what seemed like a tasty dinner into something even my dog looks askance at (like the orange juice and zest in the hummus or the cream cheese and cranberries in the savory wontons). The dishes err more on the sweet side of the palate than on the spicy side. That said, all of the dessert type foods I have tried so far have been solidly good, while the majority of the entrees required a healthy dose of crushed red pepper. My suspicion is that these recipes were generated by a crew less than adequately familiar with vegetarianism, as many of the recipes attempt to make use of meat substitutes (i.e. Mexi "meatball" soup, rigatoni with italian "sausage" and fennel pesto, "burgers" provencal, swedish "meatball" and dilled potato cassarole, etc, etc)with less than appetizing results. There are a least two problems here: first, there are plenty of amazing veggie dishes that don't try to imitate the "meat and potato" style meal (there are almost NO Indian entrees in this book), and second, nothing makes one miss the real thing more than a poor substitute. Yes, those tvp crumbles look innocent enough in the grocery aisle and are easy enough to throw into the pasta sauce, but unless you want to spend you're evening sobbing over your half eaten plate of "sausage" lasagna for your momma's home cooking, then PLEASE skip the phoneys and throw in some chopped baby bellas instead. To summarize, this book is like the bargain basement of vegetarian recipes: over-stuffed with so-so items, but amidst the bland and the out-and-out bad, there are a few gems that make this book deserving of a place on your shelf.
   
   As a bonus for those tracking diet information: each recipe is tagged as vegan, lacto-ovo, lacto, or ovo, to make finding appropriate recipes easy, and all recipes come with calorie counts, basic nutrition information, and the exchange listings for the ADA.



3. I'm not even vegetarian and this is one of my most used books, especially in the summer when fresh fruits and vegtables are abundant. Very tasty and adaptable recipes.



4. This is just a good, basic vegetarian cookbook with lots of variety. One may not use every recipe in it, but I rarely use every recipe in any cookbook, so I don't think that is unusual. And, it IS 1001 recipes to work with. A nice addition to vegetarian cooking, and really nice to have. It is not a how to be vegetarian book, I would recommend Becoming Vegetarian for that, or The Vegetarian Way.



5. I only got to page 3 because I saw something that was completely non-vegetarian listed in a vegan recipe! "Chili Bonzos" call for Worcestershire Sauce. I don't know if the author knew, but one of the main ingredients in Worcestershire Sauce is ANCHOVIES! If one were to assume that the author meant Vegetarian Worcestershire Sauce, then shouldn't that have been covered in the Ingredient Information section at the beginning of the book?
   
   I'm already turned off of it and I don't know if I'll read past page 3 unless it's just to look for more errors.

No comments about Vietnamese Home Cooking (Essential Asian Kitchen).

1 comments about Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals (Learn to Cook Series).

1. I like this small compact spiral-binded book: pictures on every recipe. Nice to have this as part of your vietnamese cooking library.

4 comments about Vietnamese Cuisine.

1. The book is bilingual with instructions in both Chinese and English. Each section is graced with photos of the dishes.

   The book is flawed for its lack of details such as, time for preparation; and of procedures (either written or pictorial. Phrases such as, "Cook chicken until 80% done" - are not overly instructive.

   I would not recommend this book unless one is already familiar with cooking processes, Asian in particular. It does not give thorough background in either the history of the country nor dishes. This book also fails to teach a person on how to cook. There is an introducion of ingredients that does have photos but other than that you are on your own. IT is a simple repository of *very* modified recipes.

   The recipes are not quite right. An example is the "vietnamese pancake" or Ban Xeo which only uses wheat flour (try rice flour and potato starch) or the fact that the frequent sauces used section is missing caramel (an essential ingredient used in various stewed and stir fry dishes. Oh yes, the dipping sauce recipe is WAY off.

   You are much better off getting another Vietnamese cookbook to start you off such as, "Best of Vietnames and Thai Cooking" - Mai Pham which is an easy introduction to dishes and ingredients though somewhat westernized (not excessively). The Lonely Planet food guide to Viet Nam is better than this book - and that is not a cookbook but a guide to Vietnamese food. For the more hardcore go get Corinne Trang's "vietnamese cooking".

   If you are a collector and obsessed about having a complete collection then get this book but ONLY on a big discount.

   Not recommended for beginners and for advanced users it will be disappointing except as a possible cross reference for dishes.




2. I grew up in a multi-ethnic house, eating authentic Vietnamese food at least 5 days a week. I was very excited to find an illustrated cookbook that listed the dishes I wanted to cook, particularly since my mom and my favorite Vietnamese restaurant are both several hours away.

   I have to say, I was heartily disappointed with this cookbook. The recipes are close to what I know they SHOULD be, but something in them seems slightly off. I have a feeling that something was lost in the translation. This might be a good cookbook for those who already know what they're doing in the kitchen and just need inspiration, but it's definitely not for a new cook or someone new to Vietnamese cuisine.

   Your best bet with this book would be to look at the pictures and be creative. If you follow the recipes, you're likely to find disappointment.




3. I bought the Vietnamese Cuisine cookbook after reading the very favorable review in the LA Times. The review statement ¡K ¡§recipes so simple that anyone could make a Vietnamese meal without prior experience¡¨ is absolutely correct. The meal and procedure pictures were very helpful in preserving the authenticity of the dishes and I greatly appreciated the information on ingredient substitution to retain the Vietnamese flavors and tastes. As a person with not much patience, I appreciated the concise and cogent instructions. Interestingly, I found the plastic cover made it easy to clean the book when I¡¦m done with my typical ¡§messy¡¨ cooking. Highly recommended.



4. I would have liked it better if most of the pages weren't taken up with the chinese translation. Beautiful pictures and easy to understand. It even has pics of the typical ingredients used in Vietnamese cooking to give you an idea of what you need to buy.

No comments about The Food and Cooking of Vietnam and Cambodia: Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes and over 700 photographs.

5 comments about A Vietnamese Kitchen: Treasured Family Recipes (Hippocrene Cookbook Library).

1. "A Vietnamese Kitchen" is a tribute to the author's homeland and heritage.
   
   Ha Roda, born in Saigon, authored this cookbook which features her native cuisine, Vietnamese. Her aunt was a chef and inspired her to cook. After living numerous years in the United States, Roda decided to pen this book and share with Americans her heritage and adapting recipes to meet the American palate!
   
   Americans first became widely aware of Vietnam during the Vietnam War. Afterwards, there was a surge of Vietnamese immigrants to our country. This cookbook demonstrates the food of these people and a celebration of a wonderful culture.
   
   The recipes in this book are tasty and easy-to-follow. Unlike a lot of Hippocrene Books (the Publisher), this cookbook does contain photographs. They are black and white photos of each recipe.
   
   The chapters in this book are: Sauces & Condiments; Appetizers; Soups & Salads; Rice & Noodles; Stir-Fries; Kho Dishes; Meat & Seafood; Desserts; and Meal Planning. Some of my favorite recipes are: Pepper Steak, Vietnamese Vanilla Yogurt, Tofu Curry and Vietnamese Chicken Noodle Soup.
   
   I really enjoyed Ha Roda's "A Vietnamese Kitchen". It showed me the similarities with other Asian cultures, as well as Vietnam's unique differences.



2. Below was an email from Karla Dummer, minneapolis , mn -- thank you Karla:
   
   Hi Ha,
   
   I have been looking for a vietnamese cookbook with authentic recipes for a few years now. Couldn't make a spring roll to save my soul. With your book, I got them done perfectly by the 10th try. I also thought the sweet and sour sauce was perfect. Thanks for your family's recipes, I am having so much fun making great tasting food!
   
   Karla Dummer, minneapolis , mn.



3. Hi Ha,
   
   I purchased a lot of Vietnamese Cook Books through out my years but never found one that was great, until I bought your book. I thought this book was very well written and illistruated. I really use this book a lot. I do recommend this book to everyone that wants to learn how to cook Vietnamese food. Thanks for bring me back to my root in Vietnamese cooking Ha.



4. This is a great book for a Native born Vietnamese who has been in the US for 30 years like me. I don't know how to cook Vietnamese food but love to eat Vietnamese food and this book helps my meal preparing task a lot easier. I love how the author puts in lots of research and insights on the Vietnamese cultures. It is fascinating, even for a Vietnamese like me. Great job, Mrs. Ha Roda!!!!



5. Ms. Roda's cookbook is a joy to use. Her recipes are easy to follow and her ingredients are not only inexpensive but provide healthy eating for all. I have sent this cookbook to family and friends and all have shared my enthusiasm for this culinary look into Vietnamese family traditions.
   Three cheers, five stars, Ms. Roda!

5 comments about Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali.

1. Access to a well-stocked Asian grocery will be required for successful appreciation of GREEN MANGOES AND LEMON GRASS; but readers with such access will find this a fine introduction to the range of Southeast Asia's dishes, from Thailand's spicy cuisine to the French influences of Vietnamese dishes. Enjoy a Mimosa Rice from Vietnam spiced with coconut milk, fish sauce, Chinese sausages and onions; or a Spicy Minced Beef from Laos with lime juice and lemon grass. Beautiful color photos abound.



2. Not only is this book beautiful to look at, the recipes produce the most delicious (and authentic tasting) food. The simple recipes are easy enough even for people who aren't that confident in the kitchen (like my spouse); the fancier ones are perfect for dinner parties. Highly recommended!



3. Ms. Hutton offers reliable, clear recipes in a beautiful book, with clear advice as to ingredients, combinations, and cooking techniques. Lush photographs make everything look scrumptious. Good design keeps one recipe together on one page. I have had very good results with the three recipes I have tried. I bought the hardback because I expect to be using this book often, and appreciate the author's identification of recipes that require extra time and effort--a whole chapter. Another approach I appreciate is a good use of English that is not too British, not too American--but comprehensible to both, I hope. I am an American cook but sometimes use metric measures and having both is helpful.



4. I love this book - it is one of my favorite cookbooks. This has delicious easy to make recipes including many variations on noodle soups, fried rice, curries, appetisers etc. The recipes taste authentic, such as the Singaporian laksa - which is as good as any I have had in Singapore
   It is very modern, the recipes are trendy, and the food tastes restaurant class. After cooking out of this cookbook it is very difficult to enjoy going out for Asian meals again - much nicer to cook it yourself using this book!



5. My Mom and I love this book! Only thing is, she bought it for much more money than I did through Amazon. Great Prices.