| Titre : | Didier Corlou's Vietnamese cuisine |
| Auteurs : | Didier Corlou, Auteur ; Thanh Van Nguyen, Auteur ; Jean-François Mallet, Photographe ; Eric André, Traducteur |
| Type de document : | texte imprimé |
| Editeur : | Hanoi [Vietnam] : Corlou Didier, 2003 |
| Format : | 1 vol (176 p.) / ill. en coul., couv. ill. en coul / 28 x 24 cm |
| Langues: | Anglais |
| Langues originales: | Français |
| Index. décimale : | 641.5 (Recettes de cuisine salées et sucrées, y compris conserves, congélation...) |
| Résumé : |
The world changes, whether for right or wrong, as do lifestyles and ways of working. Cuisines follow these changes.
In this Vietnamese cookbook, you will find some basic techniques, but mostly new recipes, which have been designed with respect for, and in the tradition of Vietnamese cuisine, without butter, cream or spirits..., keeping brief and accurate cooking times, using the essential components of Vietnamese cuisine, nuoc mam, ginger, lemongrass, herbs, etc... This is a light, easily digestible Cuisine, a cuisine of present days, which is also amazingly simple and is in harmony with Viet Nam. It is also a cuisine which, naturally, is also in accordance with my training as a French cook. A cuisine made of love for this country and for mine - is it a coalescence, a blend, an intermixture ? Maybe a Vietnamese Nouvelle Cuisine. |
Exemplaires (1)
| Code-barres | Cote | Support | Localisation | Section | Disponibilité |
|---|---|---|---|---|---|
| 40038532 | 641.5 COR | Livre | IFV - HANOI | A : Sciences et Techniques | Disponible |
