The Food and Cooking of Vietnam and Cambodia
Summary
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The Food and Cooking of Vietnam and Cambodia by Ghillie Basan
Explores the history, culture and traditions of the Vietnamese and Cambodian people, the evolution of their cuisines, and the dishes that have become synonymous with the countries themselves. This guide presents descriptions and photographs of the key ingredients, including fruits, vegetables, spices, and tips on buying, storing and preparation.
Ghillie Basan has travelled widely in Asia, working as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian culinary cultures to write several highly acclaimed cookbooks, including Modern Moroccan, Vietnamese and Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year. Ghillie has been a regular contributor to the Sunday Tribune and Sunday Herald. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.
| SKU | Unavailable |
| ISBN 13 | 9780754815778 |
| ISBN 10 | 0754815773 |
| Title | The Food and Cooking of Vietnam and Cambodia |
| Author | Ghillie Basan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Anness Publishing |
| Year published | 2006-01-27 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |