Here are 100 books that Vietnamese Food Any Day fans have personally recommended if you like
Vietnamese Food Any Day.
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I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
The dragons of Yuro have been hunted to extinction.
On a small, isolated island, in a reclusive forest, lives bandit leader Marani and her brother Jacks. With their outlaw band they rob from the rich to feed themselves, raiding carriages and dodging the occasional vindictive…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
"Good, simple food is meant to be shared and enjoyed. Cook often." These lines from the introduction of "Tasty" perfectly capture the spirit of this delightfully useful cookbook. Finamore obviously knows his way around the kitchen, and his recipes are both practical and joyful. Clearly written and full of friendly tips and advice, this is a cookbook that more than lives up to its promise of delicious results for everyday meals (from breakfasts to snacks) without taxing the cook. It's also a smart and entertaining read, and just the type of cookbook that will indeed inspire you to cook often.
For the past twenty years, Roy Finamore has shaped America's most popular cookbooks, publishing such influential authors as Martha Stewart, Ina Garten (the Barefoot Contessa), and Lee Bailey and working alongside chefs and other food authorities to help them streamline their recipes. Now, in Tasty, he shows you how to make the most of your time and have fun in the kitchen.
Tasty proves that a meal doesn't need to be showoffy to be uncommonly good. When you serve food from this book, your family and friends will sit up and take notice, and you'll be relaxed and smiling when…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
In the opening pages of this wonderful book, Slater writes: "Cooking should, surely, be a lighthearted, spirited affair, alive with invention, experimentation, appetite, and adventure." – and the pages that follow go a long way to make this possible. Jam-packed with over 600 recipes and ideas for simple, comforting everyday dishes, "Eat" is as much fun to cook from as it is to read. The recipes themselves are written in the style of extended tweets, and most are accompanied by ideas for creative variations, helpful notes, and charming narratives. There are few strict rules here, just tons of tempting recipes and even more inspiration to spark your own cooking adventures.
From the star of BBC One's 'Nigel and Adam's Farm Kitchen' this beautiful and easy-to-use follow-up to 'The Kitchen Diaries II' contains over 600 recipe ideas and is your essential go-to for what to cook every day.
Returning to the territory of Nigel's bestselling 'Real Fast Food', 'Eat' is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that's easy to read and use anywhere.
Enjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.
Jake Sledge, a rugged ex-cop turned private eye, teams up with his colossal partner Bobo to navigate the gritty streets of River City.
A murdered lawyer drags them into a web of political intrigue, neo-Nazi thugs, and bloody showdowns. With sharp wit and hard-hitting action, Jake tackles scumbags the only…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
The premise behind this jubilant and personal collection is that cooking is "simply a huge and often very fun puzzle of piecing together techniques with different ingredients." Throughout the 98 recipes (everything from breakfast to mains, from drinks to dessert), Turshen highlights essential techniques (labeled as "small victories") and then offers inventive ideas and inspirations for creating other dishes (called "spin-offs"). It's a cookbook designed for anyone looking to become a more relaxed, confident, and creative cook. Turshen's love for cooking and feeding others is infectious, and her down-to-earth approach makes it easy to be swept along.
"I can't wait to cook my way through this amazing new book!" - Ina Garten (Host of Barefoot Contessa)
"Simple, achievable recipes..." - Chef April Bloomfield (Owner of The Spotted Pig)
This cookbook of more than 400 simple cooking recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, and Dana Cowin's Mastering My Mistakes in the Kitchen, and author of her cookbooks Now & Again and Feed the Resistance. The process of truly great home cooking ideas is demystified via more than a hundred lessons called out as…
My name is Dawna Pitts. I am passionate about entertaining and always have been. I realized I actually have much to share from my experiences of entertaining for many years and living on different continents which made me write my book Entertaining is My Love Language. I wanted to inspire people to have more get-togethers in our homes build sweet, delicious memories, and understand home entertaining doesn’t always have to be proper and perfect and no need to be intimidated by foreign exotic food ingredients.
A beautiful book of stories and recipes by a Vietnamese mother and daughter. I found this book when I was dining at their restaurant in Beverly Hills.
I have always loved their food so purchasing their recipe book was a no-brainer but as a happy surprise, I fell in love with their heartwarming family stories on top of amazing recipes. The stories of how their family survived from Vietnam, came over to the San Francisco area in the United States, opened a Vietnamese deli shop, and fast-forward many years, and now they own multiple restaurants all over California.
I relate to some parts of their stories I am also not originally from here. From making inexpensive lunch items for office workers in San Francisco to hosting celebrity-filled post-Oscars show parties, I have enjoyed reading every ounce of this book! Plus, Helen An’s pursuit of combining healthy ingredients with modern-day cooking…
In Vietnamese, AN" means TO EAT," a happy coincidence, since the An family has built an award-winning restaurant empire, including the renowned celebrity favourite Crustacean Beverly Hills,that has been toasted by leading food press, including Bon Appetit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the mother of fusion" and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously secret" recipes, including Mama's"…
I am a painter and a writer from Myanmar. The former profession is what I chose when I was 15 and began at 21, featured in a group exhibition of modern art and the only woman among several men. Since then I have exhibited in several group shows and have had seven solos.
In the early 2000s by chance - and financial need - I became the Contributing Editor for the Myanmar Times weekly and a travel magazine until they closed down. Since then I have written around 20 books on food, culture, and travels and it kept me so busy that my art was put on hoId, but I hope to resume one day soon.
Having lived in Vietnam in the 1990s for four years, the author longed to return and did so ten years later with her photographer sister Julie. Together with her old friend Huong, they travelled to seven cities to record regional dishes. They enjoyed eating haute cuisine and home-cooked meals, and at small eateries that are each famous for a specialty so, at times, they were racing through thick traffic on motorbike taxis to two places for the day's lunch.
Kim gives a clear sense of the vibrant environment and the people's lives, their strength, and friendliness. One could almost taste the fresh and light cuisine through the innovative words of Kim and Julie's wonderful photos.
Living in Vietnam for four years in the 1990s, Seattle native Kim Fay fell in love with the romantic landscapes, the rich culture, and the uninhibited warmth of the people. A decade later, she grew hungry for more. Inspired by the dream of learning to make a Vietnamese meal for her friends and family in America, Kim returned to Vietnam and embarked on an unforgettable five-week culinary journey from Hanoi to Saigon.
Joined by her sister and best Vietnamese girlfriend, Kim set off to taste as much as possible while exploring rituals and traditions, street cafés and haute cuisine, famine…
Caroline Herschel has always lived in the shadows. Beholden to her wildly popular older brother, William, who rescued her from servitude, she's worked hard to build a life for herself – one where she can go unnoticed and repay the debt she believes she owes him. But when her brother…
Thirty-two years ago, I got my start as a chef by cooking in a shoebox cafe in Boston that played with curious Asian ingredients. Ten years later, after using lots of Asian cookbooks, I was incorporating Thai and Vietnamese cooking into my menus at the restaurant I was running. A few years after that, I opened and ran a Vietnamese restaurant in Cambridge (unfortunately, after major success, it burned down after a year). After this, the tourism board of Malaysia sent me on a four-week trip to write about the street food for FoodArts magazine. It is these experiences that greatly influenced my interest in Southeast Asian cooking.
This book is written by Binh Duong, the owner and chef of a Vietnamese restaurant in Hartford, CT, and Marcia Kiesel, who was a food and wine magazine journalist and tester. I once opened and ran a popular pho restaurant in Cambridge and I relied heavily, almost fully, on this cookbook. Its recipes are almost never off-tune (and I highly recommend the dipping sauces and condiments chapter). Its recipes are easy to follow and every detail is clearly spelled out. Some ingredients may be foreign (tree ears, tiger lily buds) but nothing a decent Asian market would not have.
As a western mystery writer, rancher, veterinarian, wife, mother, farrier, horse trainer, gardener, seamstress, pilot, homeschooler, tractor jockey, and all-around hand, I conclude that every experience in life is grist for the mill leading to settings, scenery, plots, and character motivations.
In a rescue-gone-wrong, Reeder’s chopper went down, landing on its side and leaving the pilot frantically attempting to disentangle himself from the safety harness to escape the burning craft. Years later, after relaying this story to a large audience, Reeder was told by a fellow veteran that he had witnessed the incident and had Reeder in his gunsight, intending to save him from burning to death. The would-be shooter had looked away an instant, and when ready to fire, found Reeder gone. Reeder managed to evade the enemy for a time but was eventually captured and subjected to unfathomable cruelty and deprivation.
Through the Valley is the captivating memoir of the last U.S. Army soldier taken prisoner during the Vietnam War. A narrative of courage, hope, and survival, Through the Valley is more than just a war story. It also portrays the thrill and horror of combat, the fear and anxiety of captivity, and the stories of friendships forged and friends lost In 1971 William Reeder was a senior captain on his second tour in Vietnam. He had flown armed, fixed-wing OV-1 Mohawks on secret missions deep into enemy territory in Laos, Cambodia, and North Vietnam on his first tour. He returned…
I remember devouring Tom Clancy’s Hunt for Red October. I loved the premise, the technology, the maritime aspect, and most of all, how Jack Ryan, a normal guy, managed to buck conventional wisdom and groupthink. Then, as the genre developed, it became more and more about the so-called “super spy.” While I enjoy the characters—the list is long: Jack Ryan Junior, Mitch Rapp, Scot Harvath, Hayley Chill… I can’t relate. I mean, they go on five-mile runs before breakfast, never break a sweat, and remain perfectly composed. That’s not me. That might not be you, either. Ben Porter is my answer to the unachievable perfection in the current crop of heroes.
I read this book during the depths of the Covid pandemic. Fitting, indeed, because it postulates a different kind of pandemic, no less terrifying and disruptive. What grabbed me was not the topic per se, though (as prescient as it was, when it was written). Instead, I found myself really cheering for Alexis, a hero who didn’t want the job of being a hero—and yet takes on the challenge while proving that heroes don’t need to be perfect.
NATIONAL BESTSELLER • From the New York Times bestselling author of The Flight Attendant comes a twisting story of love and deceit: an American man vanishes on a rural road in Vietnam, and his girlfriend follows a path that leads her home to the very hospital where they met.
Alexis and Austin don’t have a typical “meet cute”—their first encounter involves Alexis, an emergency room doctor, suturing a bullet wound in Austin’s arm. Six months later, they’re on a romantic getaway in Vietnam: a bike tour on which Austin can show Alexis his passion for cycling, and can pay his…
Rodney Bradford comes into Lindsay's restaurant, offers to buy her small house for double its value, eats her brownies, and drops dead on the sidewalk in front. Next, her almost-ex-husband offers to sign the divorce papers, but only if she'll give him her small,…
Living through the Iraq War compelled me to honestly challenge who I was, what I had believed in, and reshape who I am. One aspect to emerge from that is the belief that there is no good war. War is the worst of all endeavors, born from fundamentally weak minds that are blind to imagination and vision. But while I have had a passion for writing about war and speaking out against it, I feel it’s important for people to look beyond my work as just another veteran writing just another war book. In both of my books, the war is a character more than anything else.
Never in my life have I read a book that so closely echoed my heart and mind as an Iraq War veteran, unsettled wayfarer, and conscientious objector. It was a true reflection of my soul as I was searching for meaning within my own life and a fractured America.
"Baron Wormser has done something important with TOM O' VIETNAM in the way that he has identified and precisely embraced a stunningly particular historical moment we casually refer to as 'Viet Nam,' as if the name was not a country but a dark shroud of moral collapse that hangs over us still. More remarkably, he has constructed this narrative from the point of view of a combat soldier, fighting in the American War in Viet Nam. Somehow there is a deep legitimacy to this soldier's story because Wormser has been excruciatingly precise in his consideration and use of details—what Hemingway…