With a fascinating blend of French, Chinese, and Indian influences throughout its various regions, Vietnam boasts a cuisine that is an intriguing fusion of the best of Asia and Europe. Asian culinary expert Chat Mingkwan explains the techniques and flavor combinations that characterize each region of Vietnam, and transforms these time-honored recipes into vegetarian delights by incorporating customary Vietnamese seasonings but substituting animal-free alternatives. From artful appetizers and snacks, delectable dipping sauces, satisfying soups, fabulous main dishes and salads, tempting desserts, and sumptuous beverages, Vietnamese Fusion covers all the fundamentals.

A mouthwatering introduction to the pleasures of regional Vietnamese cooking featuring more than 100 recipes and illustrated with more than 60 photos. Includes mail-order sources and Web sties for hard-to-find ingredients. 2-color throughout.

Get ready to embark on a culinary odyssey of vegan recipes and learn about the fascinating history of Asian cuisine. Asian chef and cooking instructor Chat Mingkwan is an expert at modifying traditional recipes for use in western kitchens. Here he presents meatless versions of signature dishes from all corners of the Asian continent: Japan, India, Laos, Korea, China, Thailand, Vietnam, Burma, Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka. His instructions and enthusiasm encourages readers to experiment with both familiar and exotic herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Curry lovers can sample a variety of curries from neighboring countries and enjoy both subtle and radical differences. And use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy this cuisine. These recipes capture the centuries old natural fusion of local ingredients that had been influenced by China, India, and Europe.

Shrimp is easily America’s favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry’s existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou provides insightful analysis of this paradox and a detailed, thorough history of the industry in Louisiana. Dried shrimp technology was part of the cultural heritage Pearl River Chinese immigrants introduced into the Americas in the mid-nineteenth century. As early as 1870, Chinese natives built shrimp-drying operations in Louisiana’s wetlands and exported the product to Asia through the port of San Francisco. This trade internationalized the shrimp industry. About three years before Louisiana’s Chinese community began their export endeavors, manufactured ice became available in New Orleans, and the Dunbar family introduced patented canning technology. The convergence of these ancient and modern technologies shaped the evolution of the northern Gulf Coast’s shrimp industry to the present. Coastal Louisiana’s historic connection to the Pacific Rim endures. Not only does the region continue to export dried shrimp to Asian markets domestically and internationally, but since 2000 the region’s large Vietnamese immigrant population has increasingly dominated Louisiana’s fresh shrimp harvest. Louisiana shrimp constitute the American gold standard of raw seafood excellence. Yet, in the second decade of the twenty-first century, cheap imports are forcing the nation’s domestic shrimp industry to rediscover its economic roots. “Fresh off the boat” signs and real-time internet connections with active trawlers are reestablishing the industry’s ties to local consumers. Direct marketing has opened the industry to middle-class customers who meet the boats at the docks. This “right off the boat” paradigm appears to be leading the way to reestablishment of sustainable aquatic resources. All-one-can-eat shrimp buffets are not going to disappear, but the Louisiana shrimp industry’s fate will ultimately be determined by discerning consumers’ palates.

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

"Asian Fusion: Flavors From East To West" is a culinary journey that celebrates the art of blending diverse flavors and cooking techniques from Eastern and Western traditions. This comprehensive cookbook offers a tantalizing collection of recipes that showcase the harmonious fusion of ingredients and culinary practices, creating innovative and delicious dishes that bridge cultural boundaries. From classic Asian favorites with a modern twist to Western dishes infused with exotic Asian flavors, this book is a treasure trove of inspiration for home cooks and professional chefs alike. With stunning photography and expert guidance, readers will embark on a flavorful adventure, exploring the vibrant tapestry of global cuisine and discovering the magic of Asian fusion cooking.