Table of contents for Into the Vietnamese kitchen : treasured foodways, modern flavors / Andrea Quynhgiao Nguyen ; foreword by Bruce Cost ; photography by Leigh Beisch.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

The Roots of Vietnamese Cooking
Viet Kitchen Essentials: Ingredients, Equipment, and Tableware
Chapter 1: Gifts to the Mouth
Snacks, starters, and salads
Chapter 2: Sacred Soups
Everyday quick soups, comforting creamy rice soups, and special occasion soups
Chapter 3: Luxurious Poultry and Everyday Eggs
Mostly simple and a few elaborate recipes featuring chicken, quail, duck, and eggs
Chapter 4: An Aquatic Cornucopia
A diverse collection of dishes starring fish, shrimp, and crab 
Chapter 5: Practical and Precious Meats
A host of pork and beef recipes highlighting the range and depth of Vietnamese cooking
Chapter 6: The Art of Vietnamese Charcuterie
A versatile meat paste and assorted sausages, sandwich meat, liver p¿t¿, and headcheese
Chapter 7: Vegetables Many Ways 
Mostly meatless dishes showcasing Eastern and Western vegetables, including tofu and pickles
Chapter 8: Noodles Morning, Noon, and Night
Classic noodle soups, dry noodle salads and one-dish meals, and stir-fried and pan-fried noodles
Chapter 9: Not a Day without Rice
Long-grain rice and sticky rice in popular and special presentations
Chapter 10: The World of B¿nh 
A traditional array of savory buns, cakes, crepes, dumplings, fritters, and pancakes
Chapter 11: Delightful Sweets and Palate Refreshers
Wonderful treats full of flavor, color, and texture; plus, a time-honored recipe for moon cakes 
Chapter 12: Basics
Popular sauces and common preparations in the Viet kitchen
Guide to Ingredients

Library of Congress Subject Headings for this publication:

Cookery, Vietnamese.
Food habits -- Vietnam.