Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine.
About the author
During his thirty-year career, Daniel Hoyer has worked as sous chef at Mark Miller's Coyote Cafe, as consultant and executive chef assisting in the startup of restaurants in various locales, such as a teacher at the Santa Fe School of Cooking in 1995.