The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe

This is the 2nd copy of this book that I've purchased. The initial copy was supposed to be a gift for a friend. But I liked it so much I decided to keep it! Someone had a great deal on Marketplace, so I bought a 2nd copy = problem solved. As an Austin, TX resident I was very happy to see a lot of at the time of this writing local restaurant chefs featured (including one of my friend's favorites). I hadn't used fish sauce very much apart from specific recipes that called for it. I'm really excited to expand my horizons, though with an open window as whew that stuff is pungent!

I bought The Fish Sauce Cookbook for my husband for Christmas and we love it. It includes some fresh takes on classic dishes (like Kimchi Stew with Tuna and Ramen Noodles or Marinated Grilled Short Ribs) as well as some really innovative and unexpected recipes (we love the Sweet and Spicy Caramel Corn with Cashews and Fish Sauce Caramel as well as the interesting desserts and cocktails). This cookbook is highly recommended for those who are trying to figure out how to use up a bottle of fish sauce that they've had for ages, as well as those who are interested in stretching their culinary horizons in new directions. A really interesting and useful addition to the cookbook collection!

I may be biased but I really enjoyed the dessert recipes. The writing and the format make me hungry just flipping through the pages.

My friend wrote this!!!!!

Nice and simple menus

This book is great! It's packed with delicious and unique recipes that are fun to try for any amateur chef in the making - particularly for any of you fish sauce aficionados out there! Plus, I like that it also provides a very thorough and informative overview of the history, brands and other interesting information. The author, Veronica Meewes, is a brilliant writer and I can't wait for her next book!

Good

Can wait to try some of the recipes

Excellent reference book.

"50 Umami-Packed Recipes from Around The Globe", globe che per l'autrice è essenzialmente gli Usa, e dunque una collectanea da vari ristoranti, Los Angeles, New York, Austin, Atlanta, ecc. ecc. Niente da dire sulle ricette, alcune molto interessanti, mi ha deluso l'introduzione troppo breve per un mondo di salse veramente particolare e la cui storia coinvolge un passato remoto (il garum dei romani) e un presente in perpetuo movimento (da noi, l'eccellenza della colatura di alici). Libro troppo centrato sui prodotti viet, mentre oggi la produzione e l'uso della salsa di pesce è un fenomeno universalmente pan-asiatico.

Very informative. Thank you

味はおいしいです。とても気に入っています。