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

1. 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!



2. 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.



3. 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!



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



5. I've been searching for a cookbook that would help me re-create some of the amazing home-cooked food I had while traveling through Thailand and the dishes I ate at wonderful and very authentic Southeast Asian restaurants in the San Francisco Bay Area. This cookbook is not it.
   I've tried a number of the Thai, Cambodian, and Vietnamese recipes in this book, and found all but one to be uninteresting and lacking in flavor, sometimes seemingly due to the cookbook's directions (for example, directing you to simmering pineapple in a soup for 10 minutes, when all other versions of the same soup I've had very briefly cook the pineapple so it remains flavorful). Perhaps the recipes from other countries are better, but for me the search for a Southeast Asian cookbook continues.

5 comments about Food of Vietnam (H): Authentic Recipes from the Heart of Indochina (Food of the World Cookbooks).

1. It has pretty pictures and some chatty writing but I would not consider it a must have on the shelf of Vietnamese cooking. Though it is better than alot of Vietnamese cookbooks I have come across.

   Flaws include:

   1) Assumption of knowledge of meat preparation including how to clean squid and cutting for tenderness;

   2) Does not prepare reader fully when recipe is longer than 15 minutes. Yes indeed it will take more than 15, matter of fact, it will approach an hour or so (yipes);

   3) Some recipes especially stocks are westernized excessively (celery! no star anise);

   The section on pickles though is good. So are the pictures dealing with ingredients.

   Get this pupster on a discount not at full retail. It is good as a supplement but it is not a desert island classic.




2. This book belongs to one of many in a series of world cuisines and I have found all of them to be embellished with decorative and beautiful pictures. Unfortunately, the recipes that accompany them tend to be instructionally inexplicit and often poor interpretations of the recipes of these countries. If you're interested in getting a crash course in a new cuisine this book is perfect, but pass on this book if you are a serious cook.



3. Perhaps this is not the best cookbook I've ever seen, but the best cookbook for Vietnamese food. It provides rich detailed pictures with each recipe, spells out all the required ingredients that you need before getting started, and even provides alternative ingredients or methods where appropriate. The introduction does a good job of explaining the unusual ingredients (with pictures)used in Vietnamese food for those who are unfamiliar with this cuisine.

   I have found that, if I follow the recipes exactly and source all the right ingredients, the dishes turn as good (or sometimes better) than the food I eat on my many trips to Vietnam.

   I have been using the book for about a year now, but unlike the first reviewer, I have not had any problems with the construction of the book itself. Perhaps she bought one of the many poorly made illegal copies on the streets on Saigon(?)




4. I bought the cook book from Mrs. Trieu Thi Choi to take home. I found there are so many ingredients called for in her recipes that are not available in US, particularly the one called "bôt khai" which is used in making steamed buns (Bánh bao) .
   Also, the recipes use too much Monosodium glutamate.



5. I found the recipes not very easy to follow, but if you are already somewhat familiar with Vietnamese cooking techniques (salad dressing, etc) it is a good reference cook. I also found the recipe for Husband and Wife cake, which is very rare among cookbooks.
   This book is definitely not for beginners.

5 comments about Authentic Vietnamese Cooking: Food from a Family Table.

1. Don't let the title of this book fool you. The recipes are not authentic at all. They have few ingredients and therefore easy to cook, for sure, but they're not authentic. On top of that, there are no pictures of the food. Her mentioning of eating dog meat is probably for shock value, and it turns me off completely. I wouldn't want to own this book.



2. I was compelled to write this review after reading some of the negative comments below. First of all, the recipes in this book are true and correct. One needs to understand the history and geography of Vietnam to understand its diversity and be able to judge this book's authenticity. I have owned this book for five years and cooked from its recipes several times a week. I am a casual cook but have not once had a less-than-good result. Ms. Trang apparently tested her recipes meticulously, something not many cookbook authors do nowadays. I also would like to correct one of the previous reviews, the author did tell at the end of the recipe what herbs and condiments to serve with Pho. Please do not discount the value of this cookbook before you have read and used it. This is the only Vietnamese cookbook you ever need. Lastly, the author's comment on dog consumption wes presented for information's sakes. There is no encouragement of any kind and neither is there an inappropriate detail.



3. I think the title "..Food from a family table.." is very appropriate for this cookbook. I really like the instructions that Corrine Trang gave accompanying the recipes. I feel that she had tried all her recipes herself. She also gave lots of correct insights about the Vietnamese culture and food. I really like this book and would like to buy her other book as well.
   
   About the people complaining about eating dogs, I don't eat dogs and don't like meat in general even though i am not a vegan nor a vegetarian. I have a few comments. Why do dogs have such a special status compared to cows, pigs, chickens, ducks, deers, snakes, etc...? In the U.S. dogs are more pure bred and are highly regarded as pets. In other countries, they are just another domestic animal like a cow or a chicken. Most people don't eat dogs as everyday meat, dog meat is like specialty meat such as snake or deer that only men or adventurous minded people would dare try. You don't see people complaining about eating the other animals such as cows or chickens. Some people have one of these animals as pets too. I think if you are going to complain about people eating dogs, then don't be a hypocrite and mention other animals too. Otherwise i don't think they should be saying anything.



4. it is sad that everyone can claim to be an authority these days.
   this book is a mess, from front to back



5. This book does not have authentic Vietnamese recipes as suggested by the title of the book. The biggest slap in the face is that the recipe for Vietnamese baguette (banh mi) does not even turn out properly. Many readers had tried the Vietnamese baguette (banh mi) recipe in this book, and it did not turn out well for any of them. No point in wasting your money buying this book.

5 comments about The Asian Diet: Get Slim and Stay Slim the Asian Way (Capital Lifestyles).

1. Nutrition and creativity combined in this useful presentation of easy-to-make Asian recipes. Beautifully and personally written, backed by hard science.



2. How do Asian stay slim? Any aspiring to the Asian idea of slimness won't want to miss The Asian Diet: Get Slim And Stay Slim The Asian Way. From the use of more tofu and decreased focus on meat to 18 days of suggested menus for the Asian diet plan which may be used as a guide, simple recipes make it easy for non-Asians to understand the follow the concepts of the diet.



3. The recipes are great for an introduction to Asian cooking. The rest of the "diet" was not so interesting or motivating.



4. I like this book it is full of inertesting yummy recipes, and has some nice pictures too. I think you should by this book if you are looking for a healthy way of cooking, and if you love asian food.It is not just a diet,but a way of life.



5. This is a great book for those who've no clue about Asian way of eating. I like the recipes in this book. What I don't like about all these "Asian diet" books (including this one) is that they all imply that genetics play absolutely no role when it comes to a person's size, shape, and metabolism. Eat like the Asians and you'll look like them... Nonsense! My sister-in-law is Asian, and is extremely petite. She can eat twice as much as anyone else in my family but she never gains a pound. This is true for every single Asian person I know. Many of them don't even exercise. It's a cultural thing: Asian men supposedly like a slim but soft female body, so muscle tone is not something most Asian women want. Not the case for the Western female, who wants a lean, fat-free, toned body. Also, consider the body shape. In all my life I have never seen a pear-shaped Asian. They tend to be more narrow-hipped and petite. I have been eating like the Asians for years, and I do aerobics, strength training and lots of walking in addition to eating healthy. But, thanks to Mother Nature who decided to give me big bones and wide hips, my weight does not drop below a certain number unless I eat next to nothing. I am not overweight, but I am not thin either, and I know I will never be like most Asians. That's GENETICS! Keep this in mind when you buy this book. The recipes are great, but the misdirection is not: genetics play a large part when it comes to a person's size, shape, and metabolism. No matter how long and how diligently you follow this diet, it's not going to make you as thin and petite as most Asians if you're not built like them to begin with.

1 comments about Sushi: The Beginner's Guide.

1. We've all seen and tasted them. Bite-sized raw fish creations brought to American palates from Asian culinary traditions. Now there is a compendium of recipes and instructions to enable even the most novice kitchen cook in turning out delectable, nutritious, palate pleasing and appetite satisfying sushi dishes suitable for even the most elegant of dining occasions. Compiled and written by professional caterer Aya Imatani (who draws her expertise from her own family's traditions (her father owned a sushi bar in Kobe, Japan), "Sushi: The Beginner's Guide" showcases more than fifty beautifully illustrated step-by-step sushi recipes from a distinctively Japanese cuisine that ranges from Magurotaku Saimaki (Tuna and Pickled Radish); to Saishoku Saimaki (Mixed Vegetables); to Unagi Kabayaki Nigiri (Steamed and Teriyaki-Broiled Eel); to Tamago Nigiri (Japanese Omelette). Of special note is the presentation of basic information ranging from the tools used in making sushi dishes, to the Japanese pantry, to making pickled ginger, to the uses of wasabi, to choosing a whole fish. Covering sauces, sushi rice, and all-vegetarian sushi dishes, "Sushi: The Beginner's Guide" is an ideal and enthusiastically recommended addition to personal, professional, and community library cookbook collections.

5 comments about Wild, Wild East: Recipes and Stories from Vietnam.

1. There are so many delicious recipes - I've tried a few so far and they turned out great. Vietnamese food is flavorful but very light. I love looking at the photos of food and scenes from Vietnam. I put this book on my coffee table for my guests to enjoy. Before this cookbook all the Vietnamese cookbooks I've seen were poorly laid out or the recipes were just too difficult to copy. I finally found the Vietnamese cookbook I can use and enjoy for a long time.



2. Bobby Chinn is a big fan of Vietnamese food - and considers it light, healthy and diverse. His own fusion-style recipes make WILD, WILD EAST much more than just another Vietnamese cookbook: it pairs color photos by Jason Lowe and stories by Bobby about all dishes along with recipes home chefs will relish, from Duck a la Banana to Carmelized Prawns. An outstanding presentation recommended for collections catering to neo-professional home cooks.



3. The receipes in this book sound wonderful. However, this is the worst, and I have hundreds, cookbook I have ever encountered for mistakes. Where is the second brining in the smoked duck? How much sugar and water do you use in the Lychee Sorbet? I have even emailed the publisher for help to no avail. There are some vital parts to both of the receipes missing that I've tried to make. If you are not a very accomplished cook, look elsewhere.



4. My husband enjoys using and reading this book. It takes him on a vacation he says.



5. Bobby Chinn's personal stories recounting his adventures in Vietnam and colorful past intersperses fusion style recipies. This is a great gift for anyone who loves both traveling and cooking. I specially recommend the chicken wings marinated in ginger and lime which became an immediate hit with my friends. This book is an excellent gift!

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.

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

1. 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.



2. 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.



3. 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!!!!



4. 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. When I got this book I knew nothing about Vietnamese food. I like to cook and try new things, I have other books on Thai, Japanese, Caribean food and unfortunately I have rarely tried the recipes because it always seems like a big production. With these book you get simple instructions from the food you need to buy or what you can replace it with, all the way to detailed directions on how to prepare the food. And the recipes are not complicated at all. The Vietnamese spring rolls have become one of our favorite weekly meals !!!!
   I would recommend this book to anyone regardless of their level of expertise.

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 Authentic Recipes from Vietnam (Authentic Recipes Series).

1. This book is excellent. Provides many images for each food/recipe and easy to follow. In this book, Vietnamese popular food/recipe today. Also, these recipe can be use for special occasion and everyday food.



2. What a terrific book! The recipes are succintly worded and truly authentic. The photography is so excellent, you want to devour the pages. An excellent follow-up to my recent visit to Vietnam.
   
   Chef James



3. This book is bad in so many ways. It has very few recipes and is not worth it's price. The recipes it does have are for strange dishes most of which I (who's vietnamese and has grown up on authentic Vietnamese food) have never heard of and would never try (frog's legs??!!?). I'm sure there's someone out there who would eat these exotic harder-than-worth-to-make dishes but good luck to that person since the instructions are unclear,undetailed, and overall very poorly written.



4. Good food, along with its recipe and how to, is also about presentation. This book lacks the beautiful color pictures that means a thousand words.



5. Good recipes. I have had some of these before. Now I can make my own.