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Lemongrass and Lime: New Vietnamese Cooking from Bam-bou

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This is an introduction to modern Vietnamese cooking, as pioneered by chef Mark Read at Bam-bou in London. Recipes range from the traditional such as sour green mango salad, baked fillet of lemon sole in banana leaf, or pho-bo soup to the divine decadence of crispy quail with watercress and tamarind or chocolate and lemongrass mousse. Due to the nature of the cooking these recipes are generally low in fat.

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Lemongrass and Lime: New Vietnamese Cooking from Bam-bou
2000, Simon & Schuster Ltd, London

ISBN-13: 9780684866628

Hardcover

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