Books by Binh Duong

Released: Nov. 1, 1991

"With little meat and heavy use of shrimp, crabs, and rice in many forms, this food fits right into our current standards for health and taste."
American home cooks inclined to tackle Vietnamese cooking will be well served by these co-authors: Chef Binh Duong shares his intimate knowledge of his native cuisine, and food-writer Kiesel (Food & Wine magazine) shows how easily it can be done in American home kitchens. Read full book review >