Description:
"Vietnamese cuisine is light, subtle, and packed with flavor," writes Mogens Tholstrup, owner of the London restaurant Bam-Bou, whose cooking Lemongrass and Lime celebrates. The work of chef Mark Read, Lemongrass and Lime features 70 recipes based on traditional Vietnamese cooking--a delightful blend of Chinese, Indian, and French culinary influences that dips into modernity with the use of unconventional ingredients like fresh dill and teriyaki sauce. The dishes, such as Barbecued Pork Ribs with Hoisin Sauce, Pan-Fried Duck Breast with Crispy Cabbage and Sesame Soy Dressing, Coconut Curried Vegetables, and Raw Marinated Salmon with Cucumber and Cilantro, are mouthwatering. Readers should be aware, however, that the book, published originally in the U.K., has been inadequately adapted for American cooks. Some ingredients must be "translated" before cooking can begin, and measurements have also been incompletely converted in some cases (one recipe, for example, calls for eight tablespoons of honey rather than the more conventional and convenient one-half cup.) Cooks willing to make the extra effort will, however, produce remarkable food, which is in itself uncomplicated to prepare. With a tempting selection of desserts, such as Chocolate and Lemongrass Mousse, a section on drinks, menu suggestions, and a full ingredient glossary, this color-photo-illustrated cookbook is sure to expand culinary horizons while delighting those who enjoy its food. --Arthur Boehm
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