Informationen zum Autor Andrea Nguyen is an author, teacher, podcaster, and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. She has written six acclaimed books, including The Pho Cookbook , which won a James Beard Award. Epicurious named her one of the top 100 greatest home cooks of all time. A former contributing editor at Saveur and columnist at Cooking Light , Nguyen has written articles and recipes for Food & Wine , EatingWell , The New York Times , The Wall Street Journal , and Los Angeles Times . Klappentext "Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 100+ vegetable-driven recipes."-- Leseprobe Coming Full Circle In the late summer of 2019, I hit a wall. I felt cruddy after years of eating everything that I wanted, all in the name of professional research. A strange bulge in my lower abdomen sent me to the doctor, who suggested that I had a hernia, then ordered an ultrasound and referred me to a surgeon. That took several weeks, during which my anxiety level rose as I consulted Dr. Google and my family. The bulge subsided by the time I met with the surgeon, but I still didn't feel great. He reviewed the ultrasound, examined me, and said, You don't have a hernia. Tell me what's been going on. Verging on tears of relief and in an outpouring of what probably sounded like gibberish, I explained my career and stress level, the result of a busy work life filled with traveling and consuming too much and too many foods not meant to be eaten together. Wherever and whenever, I ate out of curiosity, obligation, and pleasure. Also, my fifty-year-old body was going through perimenopause. Hormonal shifts were wildly driving the bus. I think I need to slow down, rest up, and change my diet, I blurted as he nodded. The emotional unloading cleansed me like a terrific shower. Up to that point, my omnivorous meals included some whole grains and decent amounts of vegetables. Evaluating my options, I ruled out overly regimented diets because I'm not a virtuous eater every day (rice and sweetened condensed milk are wonderful). Raised Catholic, I always went without meat during Lent, but even then, when I refrained from it, I enjoyed plenty of fish and didn't gravitate toward exclusively plant-based foods. However, decades of cooking had taught me how a little fish sauce, chicken, or pork can turn a meh dish into a wow one. My problem was that I didn't cook and eat that way enough. What if I simply prepared food with less meat and upped my vegetable intake? I re-visited and re-imagined favorite Vietnamese dishes to spotlight members of the vegetable kingdom. Regardless of whether the dish was vegan, vegetarian, or vegetable-forward with some meat, my overarching goal was to build savory depth and fun experiences, respectively described as d?m dà and h?p d?n, Viet terms that refer to tastiness. I had a blast veganizing fish sauce, noodle soups, and other popular dishes as well as devising recipes to celebrate Vietnamese ways with produce and grains. Sometimes I created a new dish, such as Char Siu Roasted Cauliflower (page 227), which you may stuff into steamed buns (see page 117) or banh mi (see page 128). I also reached back to my high school days, when, after my four siblings had left for college, my parents and I shared many low-meat meals. I thought those were anomalous, but, in retrospect, the meals embodied my parents' cultural food pleasures, which were homey, comforting, and humble. Recipes such as Peppery Caramel Pork and Daikon (page 249), Creamy Turmeric Eggplant with Shiso (page 203), and Greens with Magical Sesame Salt (page 201) offer my modern takes on enduring savors. I realized that I didn't have to give up foods that I love, but rather needed to better respect and cultivate th...

Autorentext

Andrea Nguyen is an author, teacher, podcaster, and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. She has written six acclaimed books, including The Pho Cookbook, which won a James Beard Award. Epicurious named her one of the top 100 greatest home cooks of all time. A former contributing editor at Saveur and columnist at Cooking Light, Nguyen has written articles and recipes for Food & Wine, EatingWell, The New York Times, The Wall Street Journal, and Los Angeles Times.

Klappentext

"Plant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 100+ vegetable-driven recipes."--

Zusammenfassung
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 Vietnamese Food Every Day

A BEST COOKBOOK OF THE YEAR: The New York Times, Los Angeles Times, Food Network, Good Housekeeping, San Francisco Chronicle, Epicurious

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 Ever-Green Vietnamese, 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.

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:

• favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie Bao
• Vietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bologna
• simple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Salad
• wholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial Rolls

Full of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.

Leseprobe
Coming Full Circle

In the late summer of 2019, I hit a wall. I felt cruddy after years of eating everything that I wanted, all in the name of professional research. A strange bulge in my lower abdomen sent me to the doctor, who suggested that I had a hernia, then ordered an ultrasound and referred me to a surgeon. That took several weeks, during which my anxiety level rose as I consulted “Dr. Google” and my family. The bulge subsided by the time I met with the surgeon, but I still didn’t feel great. He reviewed the ultrasound, examined me, and said, “You don’t have a hernia. Tell me what’s been going on.”

Verging on tears of relief and in an outpouring of what probably sounded like gibberish, I explained my career and stress level, the result of a busy work life filled with traveling and consuming too much and too many foods not meant to be eaten together. Wherever and whenever, I ate out of curiosity, obligation, and pleasure. Also, my fifty-year-old body was going through perimenopause. Hormonal shifts were wildly driving the bus. “I think I need to slow down, rest up, and change my diet,” I blurted as he nodded. The emotional unloading cleansed me like a terrific shower.

Up to that point, my omnivorous meals included some whole grains and decent amounts of vegetables. Evaluating my options, I ruled out overly regimented diets because I’m not a virtuous eater ever…