PublishedAmp Books, September 2015 |
ISBN9781449468699 |
FormatHardcover, 144 pages |
Dimensions20.8cm × 15.7cm × 1.3cm |
Fish sauce, used to season various dishes such as soups, meat and dipping sauces, is a rising star in both Asian and non-Asian pantries. This is the first cookbook to include 50 recipes from the best chefs across America using fish sauce as the key ingredient.
Long used as a key umami (savoury) flavour in Asian cooking, now prominent chefs from across the globe are using fish sauce in new and unexpected ways to flavour their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin
Star-rated restaurants. Last year, the European Union started recognising fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes,
craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Spiced Lacquered Duck Breasts, Crispy Farmer's Market Vegetables with Caramelized Fish Sauce,
Caramel Miso, and Vietnamese Pork Meatballs.
