Koto

Publishers Weekly

Fans of Vietnamese cuisine will flock to this stunningly beautiful paean to the food, culture, and history of this diverse land. Part cookbook, part travel guide, readers voyage with the authors as they tour the seven main regions, from Hanoi through Ho Chi Minh City to the Mekong Delta. Recipes are divided by region, from the north (fried sticky rice) and the center (squid filled with pork and noodles) to the coast (lemongrass tofu) and the central highlands (ginger chicken). In addition to gorgeous mouth-watering pictures of many of the dishes highlighted in the book, the reader is able to soak up more of the culture through the breathtakingly beautiful photos of local residents as they go about their daily lives. A useful section on the Vietnamese pantry helps demystify the unknown. This delightful and striking book will hold great appeal for home cooks and armchair travelers alike. (Dec.)

Library Journal

These two Vietnamese culinary journeys will transport readers to the streets of small towns and large cities throughout the diverse country. In Koto, professional chef Lister and her husband, Pohl, present recipes that are indigenous to various regions of Vietnam along with the culinary delights that are blends of Vietnam's colonial French history and traditional flavors. Although this is a cookbook, the authors explain the origins of the country's many culinary traditions. The dishes might be daunting to novice American cooks, but they stay true to authentic ingredients and encourage creativity.