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The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches, by Andrea Nguyen
Free Download The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches, by Andrea Nguyen
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Review
One of NPR's Best Cookbooks of 2014“ Who better than Andrea Nguyen to unravel the mysteries of one of the great sandwiches of the world? Her book is deceptively simple on the outside but bursting with layers of flavor and complexity within—just like the best banh mi. As always, Andrea puts mastery within the reach of any curious cook smart enough to take her advice.” —Joe Yonan, author of Eat Your Vegetables “ Brimming with information, inspiration, and smart advice, this is much more than a sandwich book. Andrea Nguyen once again demonstrates her commendable talent for writing recipes that deliver great tasting food and teach you to become a better cook.” —Molly Stevens, author of All About Roasting “ Andrea perfectly tells the story of how Vietnamese food culture was influenced by French colonials. Her simple recipes elevate very humble ingredients to heights you would not expect. I can’t wait to incorporate some of these ideas into our sandwich menu.” —Sam Mogannam, owner of Bi-Rite Market “Through these recipes, Andrea tells her life story. From childhood lunches of silky sausage on toasted baguettes to postmodern banh mi smeared with curried edamame pâté, she sketches the transformation of a sandwich, born of French and Chinese colonization and Vietnamese ingenuity, into a global culinary phenomenon.” —John T. Edge, author of The Truck Food Cookbook"Lots of tasty riffs on the meaty, pickly, crunchy, saucy, spicy Vietnamese sandwich." —Cooking Light, July 2014 "The banh mi sandwich is itself the product of many miles traveled: the crusty bread brought to Vietnam by French colonists, filled with all the bright, hot, fresh, meaty, intensely tasty elements of the local cuisine. This delicious cultural collision is the subject of "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen. . . . it's a master course in banh mi construction, from the bread to the pickles and condiments to every imaginable filling, whether it's pork meatballs or fried oysters or a lipsmacking citrus-marinated grilled chicken you're hankering for." —Wall Street Journal, June 2014
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About the Author
ANDREA NGUYEN is an author, teacher, and consultant based in the San Francisco Bay Area. Born in Vietman, she came to the United States at the age of six. She has written a number of acclaimed cookbooks, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook. Her food writing has appeared in the Wall Street Journal, Cooking Light, Lucky Peach, Saveur, and Rodale’s Organic Life, where she is a contributing editor. Vist her at VietWorldKitchen.com.
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Product details
Hardcover: 132 pages
Publisher: Ten Speed Press (July 8, 2014)
Language: English
ISBN-10: 160774533X
ISBN-13: 978-1607745334
Product Dimensions:
7.8 x 0.6 x 8.8 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
188 customer reviews
Amazon Best Sellers Rank:
#40,582 in Books (See Top 100 in Books)
I LOVE MI SUM BANH MI, I hope that was all spelled right. Have been cooking for 30 +, and the amazing Banh Mi has fed a many kitchen and staff lunches. One of my favorite sandwiches in the name of bread and filler. This book is awesome, if you have NEVER heard of BANH MI. This book is great for people who know a little about this great sandwich of classic French cuisine and one of the first true "fusions" of foods from different regions. This book is extremely repetetive for anyone who has made any version, has any knowledge of this sandwich and its ingredients or flavor profile. You decide where you are, honestly, much better books out there.
Wonderful cookbook! The writing, photos, and organization are top-notch. Overall, working with the "Handbook" is like having a friend teaching and helping out in the kitchen. As noted in the first review, the book is about way more than just sandwiches - some history, family stories, the hunt for perfect bahn mi bread, and best of all, new ways of thinking about food. Ms Nguyen breaks down the delicious bahn mi sandwich into simple elements - crunch of the crust, softness of the crumb, a bit of fat, a umami blast, unctuous fillings, cool and crisp veggie toppings - in a way that I was able to carry over into my other cooking. I was thinking of her meatball bahn mi as I tweaked my usual spaghetti with meatballs recipe for dinner last night - adding finely chopped cilantro stems to the meat, coating the meatballs with panko, and a dash of anchovy paste to the sauce. I bring this up to show how this is a little book that makes one's culinary imagination take flight, as a great cookbook should.More down-to-earth, Ms Nguyen also gives myriad little kitchen hints that I found immediately useful - how to keep cilantro and how to cut it to stay fresh, squeeze quick pickles after salting to get them crisp, how to refresh bread. Not to mention how many of her recipes can be simply transposed onto a bed of rice noodles or lettuce for a delicious meal. If you love to cook, then don't pass up this book!
I'd give this ten stars if I could. I love cookbooks that are readable--not simply lists of recipes. I enjoy curling up on the sofa in front of the fire and opening a cookbook and reading it. The author has done a superb job of interspersing the history of banh mi, the language associated with banh mi, and other cultural details in a well-written (non-info-dumping), entertaining way. Her recipes are flexible, and her tips alone are worth the price of the book (how to keep cilantro fresh--that's worth five stars all by itself!). And if you are just looking for banh mi recipes, and aren't looking for the kind of cookbook you can read simply for the pleasure of reading it, I'm pretty sure you'll give it a glowing review as well--the recipes have clear instructions, easy-to-find ingredients, and plenty of options for substitutions and flexibility.
I got this book two days ago. Last night we had banh mi sandwiches for dinner. They included roast pork, sliced jalapeño and cucumber, and cilantro. I made sriracha aioli and thee kinds of pickles: carrot and daikon, shallot, and red cabbage pickles. The banh mi rolls are from C-Market International grocery here in Des Moines, IA. It is a beautifully done book with a helpful story about banh mi, beaufilul photos, and clear directions. I also recommend her pho book. I bought that one last month.
I've been a fan of the author, following her lovely and delicious blog for some time. This book follows through on what I love about her work -- it's accessible for a home cook, the photography is delightful, the writing is clear, and I'm eager to get in the kitchen and try things out for me and my family.This book features recipes for omnivores, meat-eaters, and vegetarians. Also, because of the way the book is structured, one could easily turn many of these sandwich fillings into main dishes for a non-sandwich meal. In my family, we eat a lot of rice, and I'll definitely be serving things like Crispy Drunken Chicken, Shrimp in Caramel Sauce, and Maggi Steaks with or without bread.But the bread! She includes a recipe for banh mi rolls, but I haven't got to try it yet. When the weather cools down, I'll give it a try. It's written for a heavy-duty stand mixer, which I do not have, but Notes include instructions on how to work it by hand. Probably it would be a bit imposing for someone without a mixer or some bread-making experience; it is not, however, more complicated-looking than recipes I've done before, and it requires no special equipment beyond a spray bottle.There is also a recipe for bao-like buns, or steamed bread, in the "alternative banh mi" chapter. That chapter also features a recipe for lettuce wraps and a salad, perfect for warmer weather meals.Also included is a section on condiments, such as homemade mayo in several variations and some other sauces, and quick pickle recipes. They are refrigerator pickles and as such do not require any special canning techniques.The section which may see the least use in my house is the one on cold cuts; this is not because the recipes look bad, however. To me they look amazing, and I'll be trying some of the sausages...but I'm probably the only one in the house who would love the pâté with chicken or pork, let alone the headcheese terrine. I'll probably make them anyway, at least once, since I'm the cook; if I'm lucky, my housemates will enjoy them too. People with more adventurous families or housemates may get more mileage out of them. (I slightly envy them.)All in all, this is a cookbook I'm happy to have added to my collection, and I'm looking forward to adding its contents to my regular cooking rotation.
I have done so many of the recipes in this book and love them all!! The only thing I have not done yet is making the actual baguette. But the flavors are spot on. If you love the banh mi like I do, this buy this book :) Oh...and then invite me to lunch ;)
I love this book! Well written and great photos! The stories she tells makes it feel like you are hanging around the kitchen with a friend. I think this book is good for beginners as well as advanced cooks.
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