Ever-Green Vietnamese

<b>JAMES BEARD AWARD FINALIST - IACP AWARD WINNER - Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations--from the James Beard Award-winning author of <i>Vietnamese Food Every Day</i></b><br><b><br>A BEST COOKBOOK OF THE YEAR: <i>The New York Times Los Angeles Times </i>Food Network <i> Good Housekeeping San Francisco Chronicle Epicurious </i><br></b><br>Although many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In <i>Ever-Green Vietnamese</i> Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful comforting recipes. <p/>Filled with the brilliant advice and exceptional teaching Nguyen is known for the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce) exciting ways to enjoy tofu and dozens of vegetable-driven sides and mains including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for: <p/>- favorite snacks like <b>Smoky Tofu-Nori Wontons</b> and <b>Steamed Veggie Bao<br></b>- Vietnamese classics like <b>Fast Vegetarian Pho</b> and <b>Banh Mi with Vegan Mayonnaise and Bologna<br></b>- simple sides like <b>Nuoc Cham Cabbage Stir-Fry</b> and <b>Green Mango Beet and Herb Salad<br></b>- wholesome hacks like <b>Sweet Potato and Shrimp Fritters</b> and <b>Oven-Fried Crispy Shiitake Imperial Rolls<br></b><br>Full of cultural context loads of instruction and practical cooking tips <i>Ever-Green Vietnamese </i>is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.