The Best Southeast Asian Cooking Books of All Time

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.

The Gold Standard for Authentic Thai Cuisine. In this showstopping collection of must-try Thai dishes, culinary mastermind and bestselling author Jet Tila opens up the world of his Thai heritage for today’s home cooks with recipes that are authentic, accessible and ultra-craveable. Jet partners up with Tad Weyland Fukumoto, longtime friend and fellow chef, to channel their years of Southeast Asian culinary prowess into mouthwatering recipes, such as Street-Style Basil Pork, Glass Noodle Stir-Fry, Hung Lay Northern Pork Curry, New Thai BBQ Chicken, Fried Tilapia with Three-Flavor Sauce and so many more.

They’ve tirelessly perfected these recipes to ensure that their flavors, techniques and quality rank number one across the board―the true gold standard. With dishes ranging from tantalizing classics and popular street foods to unsung heroes spanning the regions, this cookbook is your one-stop guide to the rich culinary traditions of Thailand. Jet also presents an exciting collection of plant-based takes on popular dishes to welcome everyone to the table and show the range of possibilities in the modern Thai kitchen. Fire up your wok and get hungry for 101 of the best damn Thai dishes you’ll ever have. Review “There’s nothing better than when a born teacher teaches the cuisine he was born to cook. Jet Tila is that teacher and Thai is that cuisine.”. ―Alton Brown. “This book is amazing because it makes one of the most delicious cuisines in the world accessible, thanks to Jet.”. ―Marcus Samuelsson. “Jet cooks with the same passion, heart and verve that he lives by. You’ll get a glimpse of the soul he puts into his cooking when you read this book, and you’ll get a mouthful of it when you try these recipes.”. ―Duff Goldman. About the Author Jet Tila is a James Beard–nominated chef. He’s made appearances as a celebrity chef on Iron Chef America, The Best Thing I Ever Ate, Cutthroat Kitchen and more. Jet is culinary VP of the Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. in Las Vegas. Jet grew up helping at his family’s famed Bangkok Market―the first Thai market in the United States. He is also the Culinary Ambassador of Thai Cuisine. He lives in Los Angeles.

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.