The Fish Sauce Cookbook

The Fish Sauce Cookbook
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144
By:"Veronica Meewes"
"Cooking"
Published on 2015-09-08 by Andrews McMeel Publishing

“Atangy orange-ginger dressing gives this warm Brussels sprouts slaw a \u003cbr\u003e\nzestyzing that'll liven up your \u003cb\u003eThanksgiving table\u003c/b\u003e,” says Tam. And the \u003cbr\u003e\ncombination of ginger, fish sauce, rice vinegar, coconutaminos, garlic, and \u003cbr\u003e\nsesame oil gives it an ...

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Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavor in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavor 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 recognizing fish sauce from the Vietnam island of Phu Quoc as a \

This Book was ranked 30 by Google Books for keyword thanksgiving table cookbook.

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