Podcasts about Andrea Nguyen

Explore the spiritual side of food and modern Ghanaian recipes. Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Restaurant critic Tom Sietsema blows his cover in the CIA dining room Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.

What's new in dermatology? DEF Advisory Council Members address some of the latest approvals and therapeutic updates of the past year. Hear from Joe Gorelick, MSN, FNP-C; Andrea Nguyen, DMSc, MPAS, PA-C; Kara Gooding, MMS, PA-C; and Alexa Hetzel, MS, PA-C, as they address new developments in atopic dermatitis, psoriasis, and hidradenitis suppurativa. Plus, winter skin care tips and a fresh take on JAK inhibitors from Brad Glick, DO, FAAD.Like what you're hearing? Want to learn more about the Dermatology Education Foundation? Explore assets and resources on our website.

Dnes k nám zavítala nejznámější učitelka v Česku ANDREA NGUYEN. Probrali jsme jak problíhala příprava na operaci na zmenšení prsou, proč nikdy nechtěla velký prsa, jak se jí po dětech zvětšily prsa z trojek na desítky, kolik stojí zmenšení prsou, jak po operaci ztratila paměť, jaký byly ohlasy okolí? Taky jsme probrali nový bydlení a jak je při stavění domu podvedla stavební firma, o rekonstrukci baráku, dále jsme se bavili o zákulisí Love Islandu, o Bachelorovi, jak se vrací zpátky do školy dělat učitelku, co se ve školství změnilo a o úplně novém podcastu.

Hello my friends, and welcome back to the podcast! Today is a very special day, as in lieu of a regular podcast episode, WE'RE HAVING A PARTY. I gathered together five of my very favorite past podcast guests, who are all acclaimed food writers, cookbook authors (and fellow Substack publishers), for a festive—and seriously fun—holiday special, featuring: Hetty Lui McKinnon, Ellie Krieger, Andrea Nguyen, Sarah Copeland, and Lukas Volger.In the show, we dive into our favorite holiday traditions, what the holidays looked like for us growing up, the recipes we love to make, our favorite desserts (find out who makes all the cookies and who prefers just eating them instead), how we navigate the busy season, Chanukah, recipe failures, Lunar New Year, and more. The episode is also packed with recipe inspiration, from menu ideas, to serving suggestions, to desserts, and more. We have all shared one of our favorite holiday dishes, which I've featured in the newsletter: https://mindbodyspiritfood.substack.com/p/holiday-special-2024LINKS* Mind, Body, Spirit, FOOD Newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore* One-on-one sessions with Nicki: https://mindbodyspiritfood.substack.com/p/coaching-and-cooking-sessions* Episode with Hetty: https://mindbodyspiritfood.substack.com/p/food-as-connection-cooking-winter* Episode with Ellie: https://mindbodyspiritfood.substack.com/p/easy-summer-recipe-ideas* Episode with Andrea: https://mindbodyspiritfood.substack.com/p/andrea-nguyen* Episode with Lukas: https://mindbodyspiritfood.substack.com/p/lukas-volger* Episode with Sarah: https://mindbodyspiritfood.substack.com/p/sarah-copeland This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Join us for Turkey Confidential, our must-listen-to annual Thanksgiving Day broadcast! This year's guests are Andrea Nguyen author of Ever Green Vietnamese, Super Fresh Recipes Starring Plants from Land and Sea, Dallas-based chef Tiffany Derry of  Roots Southern Table and The Great American Recipe on PBS, Washington Post Food Editor and author of Mastering the Art of Plant-Based Cooking, Joe Yonan and pastry chef Paola Velez author of Bodega Bakes, Recipes for Sweets and Treats Inspired by My Corner Store. And, of course, our charming Francis! Broadcast dates for this episode:November 28, 2024

In honor of National Pasta Month, Dan shares the story of how his pasta shape, cascatelli, ended up in a design museum in Germany. When he travels with his family to see the exhibition, al dente: Pasta & Design at the HfG Archiv-Ulm, he finds it's more incredible, and powerful, than he ever expected. Listen to find out why. Then, later in the episode, Dan talks with the founders of a highly selective club called “The Glutamates”: cookbook author Andrea Nguyen and bread nerd extraordinaire Andrew Janjigian. They each contributed one very special recipe to Dan's cookbook, Anything's Pastable — and fundamentally changed the way Dan thinks about pasta in the process. Hear the stories behind these recipes, and how they helped set Dan's cookbook on a different course.A few links:Sfoglini's Sporkful Pasta & Anything's Pastable Gift Set (20% off through Oct. 17, 2024)Sichuan Magic Dust Popcorn recipeThe Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

In this special bonus edition of The Dermalorian Podcast™, you'll get a sneak peek at what's in store during the DEF Essential Resource Meeting 2024 (DERM2024) NP/PA CME Conference, the largest national NP/PA CME conference in dermatology.Hear from DEF Founder and President, Joe Gorelick, MSN, FNP-C; Wendy Cantrell, DNP, CRNP; Kara Gooding, MMS, PA-C; Alexa Hetzel, MS, PA-C; Sandri Johnson, MSN, FNP-BC; Andrea Nguyen, MPAS, PA-C; Darren West, MPAS, PA-C about meeting highlights and their super expectations.Like what you're hearing? Have a topic you want to hear more about? Hit us up and spread the word on Instagram!

Today's episode is a really powerful one, all about cooking and mental health. I speak with writer and recipe developer Christina Chaey. She's a former senior food editor at Bon Appétit and currently writes the newsletter Gentle Foods.Christina shares her journey with cooking, mental health and depression, and how cooking has become a barometer for her to better understand her emotional state. She describes how she's had to let go of the performance of perfectionism when it comes to cooking and instead use cooking as a way to “practice the art” of meeting herself where she's at. This means using cooking as a tool for self compassion instead of as a way to prove her worth. We also discuss cooking on low days, and how the act of preparing a meal—no matter how simple or non-Instagram worthy it is—can become a small win, helping to make life feel more possible even during hard times. Christina describes how she shifted from a mindset of “Why am I feeling this way?” to “What choices can I make in the kitchen that will support me right now?,” and how she uses her good days to prepare for low periods. Finally, Christina shares her recent journey of discovering she's pre-diabetic and what that's meant for her relationship to food and cooking. This is a really deep and beautiful episode, and I think you're going to walk away with a better understanding of how you can begin to use cooking as a deeper tool for self compassion. LINKS:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/ *Find Nicki on Instagram: https://www.instagram.com/nickisizemore/ * Christina's Newsletter: https://gentlefoods.substack.com/* Find Christina on Instagram: https://www.instagram.com/seechaey/* Diabetes Digital: https://diabetesdigital.co/* Christina mentioned my podcast conversations with Virginia Sole-Smith and Andrea Nguyen, which you can listen to at the links below:https://mindbodyspiritfood.substack.com/p/andrea-nguyen?initial_medium=videohttps://mindbodyspiritfood.substack.com/p/podcast8 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Andrea Nguyen, Clarissa Wei, and Hetty Lui McKinnon have all been nominated for a James Beard Award. Try their cookbook recipes during this AAPI Month. The new book “White Rural Rage” explores anger in the heartland and the threat it poses to American democracy.  Critics review the latest film releases: “The Poolman,” “Kingdom of the Planet of the Apes,” “Last Stop in Yuma County,” and “Power.”  Though he hated being called a “producer,” Steve Albini was behind albums by The Pixies and Nirvana. He helped create a D-I-Y, analog sound in rock music that influenced others. 

I adore today's guest, and I think you're going to love this conversation, which explores a range of topics ranging from the evolution of Vietnamese cuisine, to vegetarian cooking, to the illusion of the Mediterranean diet. I speak with Andrea Nguyen, food writer, teacher and author of seven acclaimed books, including her latest, Ever-Green Vietnamese.Andrea shares her background growing up in Vietnam and moving to the United States at the age of six, and how food became an important element of her cultural identity, even as the traditional Vietnamese foods they cooked evolved and changed to fit their American lifestyle. We talk about the evolution of food, how cuisines change, and how the point should never be perfectionism. Andrea also shares her journey to writing Ever-Green Vietnamese, which started with a health scare and ended up bringing her back to her cultural roots. We talk about what it means to live a healthy lifestyle, how this is unique for each person, and how it can be filled with joy and play instead of restriction or regimen. We also talk about the problems with the term,  “Mediterranean Diet,” which dismisses global flavors and ingredients that contribute to a balanced, healthy lifestyle. Andrea's joy is infectious, and I think you're going to walk away not only inspired to try Vietnamese flavors in your own kitchen, but also to explore what “healthy” means to you and to your own unique body. Episode Links:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Addrea's Newsletter, Pass the Fish Sauce: https://andreanguyen.substack.com/* Andrea's website: https://www.vietworldkitchen.com/*Find Andrea on Instagram: https://www.instagram.com/andreanguyen88/* Ever-Green Vietnamese: https://amzn.to/44055hr This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

Do podcastu zavítala nejznámější učitelka Česka Andrea Nguyen, kterou na sociálních sítích sleduje více než milion lidí. Probrali jsme co říkali kolegyně učitelky na rozjezd TikTok kariéry, jak se k tomu stavěla škola a rodiče žáků, o tom proč TikTokeři neuspívají na Youtube, nebo o tom, jak ji na internetu hejtovali žáci protože jim nedala jedničku. Probrali jsme také Andrejky děti a jak první čekala už na škole, o tom, jak je její poprsí nejvyhledávanější věcí na českém TikToku, co se řeší ve sborovně a vymýšlí si učitelé co nejdivnější poznámky? Jak vypadá den učitelky, proč by učitelky neměly pouštět děti na záchod, o největších mýtech, které jsou ve školství, o připravované knize a jak je na tom naše školství.

We loved Andrea Nguyen's first book, “Vietnamese Food Any Day.” How does her new release stack up for us? Renee and Sara talk about building block recipes, too-long-descriptions, eating cake until our stomachs hurt and more. Recipes mentioned in this episode: 10-10-10 Perfect Rice (page 65) Umami tofu crumbles (page 50) Nuoc Cham dipping sauce (page 32) Fast-fried shallots (page 46) Chicken-vegetable pho (page 161) Pressure cooker beef pho (NYT) Char siu pulled jackfruit (page 229) Baked char siu pulled-jackfruit bao (page 121) Gingery vegetable and beef stir fry (page 254) Char siu roasted cauliflower (page 227) Greens with magical sesame salt (page 201) Vietnamese mocha cake (page 266) Spice-citrus marble cake (page 269) Egg coffee (page 287) Resources mentioned in this episode: David Chang on MSG & umami (YouTube) MSG as a misunderstood ingredient (CNN) MSG's bad rap (Five Thirty Eight) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 2/21/2024): Mastering the Art of French Cooking, by Julia Child

The holidays are over and weeknight cooking is back. If you're like us, maybe you're feeling a little overwhelmed and worn out on it — in that case, tune in for some easy weeknight dinner inspiration to get your dinner mojo back. Recipes mentioned in this episode: ⁠Shakshuka (Dinner in an Instant) Shakshuka (Dinner in One) Green shakshuka with avocado and lime (NYT) Rao's meatballs (NYT) Pasta alla Gricia (NYT) Curried chicken with cauliflower, apricots and olives (Sheet Pan Suppers) Lemony chicken with potatoes and oregano (NYT) Garlicky chicken with lemon-anchovy sauce (NYT) Spicy honey chicken thighs (Cooking Light) One-pot turmeric coconut rice with greens (NYT) Oven-baked polenta (NYT) Spiced chickpea stew with coconut and turmeric (NYT) Turkey burgers (Food, Health & Happiness) Beautiful burger buns (King Arthur Flour) Furikake salmon (Japanese Cookbook for Beginners) Reverse seared steak (Serious Eats) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

This week we're coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out. Recipes mentioned in this episode: Devil's food cake with salted milk chocolate frosting (page 267) Luxe s'mores bars (page 235) Carrot cake with brown butter and no clutter (page 263) The blondie chipwich (page 237) Tomatoes with cottage cheese and bagel seeds (page 32) Blueberry pancake cobbler (page 41) Endive salad with apple matchsticks (page 53) Double shallot egg salad (page 59) Carrot tarte tatin (page 119) Winter squash soup with red onion crisp (page 77) Cozy chicken and dumplings soup (page 85) Braised winter squash wedges (page 111) Deepest dish broccoli cheddar quiche (page 145) Honey thyme baked feta (page 284) Spicy crushed olives with pistachios (page 287) Toasted sesame almonds (page 288) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

The news headlines this year were dominated by conflict, from Gaza to Ukraine to Myanmar. The Washington Post's Ishaan Tharoor joins us to unpack the year in global news stories. And, Here & Now resident chef Kathy Gunst joins us to break down her favorite cookbooks that came out in 2023. Among her top picks are "Ever-Green Vietnamese" by Andrea Nguyen, "Veg-Table" by Nik Sharma and "Love is a Pink Cake" by Claire Ptak. Then, music journalist Betto Arcos joins us to sample some of the best music from around the world.

Are you a bad clan of people?! Cookbook author and food writer Andrea Nguyen comes on the show to tackle the double-edged sword of authenticity, changing eating habits, and the heritage and future of Vietnamese cuisine.

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflowerSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Hi, long time! Phew, October is always the wildest cookbook month—it's even officially dubbed National Cookbook Month—and we've been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasn't been cooperating. So we're catching back after falling a bit behind on our fall release schedule and thrilled to share today's chat with Hetty Lui McKinnon with all of you.And now, somehow, it's Oct. 31 - Halloween! I'm a sucker for anything fall. We're in a judgment-free zone, of course, so I'll readily admit that I'm happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.Tonight, I'm making a big batch of Eric Kim's Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (we're talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewart's baked mac is my trusted go-to.)Ah, and costumes. How fitting that we're talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!

I love making these compilation episodes!  For the past 6 months, I've been asking my guests questions about travel in Asia.  It's been so much fun hearing their answers and chatting about their travel stories! Coming along to help me break down the previous guests' responses is our old pal Isabel Wong, from the Proudly Asian Podcast (Isabel was a guest on our show way back in episode 36)!  As fate would have it, we both happened to be in Los Angeles at the end of July so we were able to record this in person, which was fun for so many reasons! Give Proudly Asian a listen wherever you get your podcasts, and follow her @proudly.asian on social media. Special thanks to all my guests:  Kaitlin and Sarah Leung from @thewoksoflife, Steven Allerick @stevenallerick, Ami Park @ami_park, Alyssa Kim @alyssagiheekim, Andrea Nguyen @andreanguyen88, Lan Lam @lan_cooks, Jeff Yamazaki @jeffyamazaki, Michelle Hanabusa @mkhanabusa !!!   Please tell us your travel stories at infatuasianpodcast@gmail.com, or via direct message on Instagram and Facebook @infatuasianpodcast  Please listen and follow us on most major podcast platforms.  We would love your ratings and feedback over at Apple Podcasts and Spotify! Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #travel #travelinasia #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters  

What's coming up at DERM2023 StrangerDx? Listen in as DEF Founder, Joe Gorelick, MSN, FNP-C; Andrea Nguyen, MS, PA-C; Adam Friedman, MD; Michelle Hure, MD; Ted Rosen, MD; and Leigh Ann Pansch,  MSN, FNP-BC, DCNP, give updates about the CME conference and share previews from their presentations. Get insights on STD incidence and prevention, "forever chemicals" in dermatology, and unusual presentations that may or may not be associated with COVID-19 vaccination.Like what you're hearing? Have a topic you want to hear more about? Hit us up and spread the word on Instagram!

Andrea Nguyen has written 7 cookbooks, including my go-to source for Vietnamese cuisine "Into the Vietnamese Kitchen."  Her latest book, "Ever-Green Vietnamese," guides you towards a more plant-based Viet diet.  Andrea is also a cooking teacher and podcast host herself! Helping me co-host this episode is past guest Lan Lam! Lan is a senior editor at Cooks Illustrator and is a test cook and presenter on America's Test Kitchen! The three of us had such an easy, free-flowing conversation about Vietnamese cooking and culture, we could have easily filled four episodes! You can buy Andrea's books wherever books are sold.  You can learn more at her website: https://www.vietworldkitchen.com/ or follow her @andreanguyen88 on Instagram.  You can follow Lan @Lan_cooks As I always mention, you can write to us at: infatuasianpodcast@gmail.com, and please follow us on Instagram and Facebook @infatuasianpodcast  Please listen and follow us wherever you get your podcasts.  We would really appreciate your ratings and reviews over at Apple Podcasts and Spotify! Photo credits: Aubrie Pick, Rory O'Brien Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #Vietnamesecooking #asiancuisine #cookbookauthor #asiancookbook #vietnamesekitchen #asianpodcast #asian #asianamerican #infatuasian #infatuasianpodcast #aapi #veryasian  #asianamericanpodcaster #asianauthor #representationmatters    

Jean Trinh shares the story of her refugee family's connection to Chinese crullers. Cookbook author, teacher, and omnivore Andrea Nguyen offers vegetarian Vietnamese recipes for the home cook. Bill Addison finds comfort at Luyixian in Alhambra. Chef Evan Funke shops for Swiss chard to use at his eponymous new Beverly Hills restaurant.

Cutaneous sarcoidosis and hidradenitis suppurativa are two diseases that can be particularly challenging for patients with skin of color. Ted Rosen, MD, FAAD, discusses the diagnosis and long-term management of these conditions. Plus, April Armstrong, MD, FAAD assesses the impact of dietary changes in psoriasis management, and Wendy Cantrell, DNP, CRNP, and Andrea Nguyen, PA-C, MPAS, talk about which tests they really use in the clinic.Like what you're hearing? Have a topic you want to hear more about? Hit us up and spread the word on Instagram!

Andrea Nguyen is back on the podcast to talk about her latest—perhaps even greatest—cookbook: Ever-Green Vietnamese. Andrea is a prolific cookbook author behind favorites like Vietnamese Food Any Day and Into The Vietnamese Kitchen. Her latest book dives deep into Vietnamese food's rich palate of plants from the land and sea, offering up ingenious recipes for things like homemade vegan fish sauce and a Grand Slam bánh mì breakfast combo. It's such a fun, craving-inducing conversation, and we hope you'll enjoy it. Also on the show, we catch up with cookbook author Colu Henry to talk about her latest book, Colu Cooks: Easy Fancy Food, and life in Canada.MORE FROM ANDREA NGUYEN AND COLU HENRY:Viet World Kitchen [Official]19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond [Epicurious]TASTE Podcast 114: Andrea Nguyen [TASTE]The Emilia-Romagna Issue [TASTE]Easy Fancy Snacks to Impress Your Guests [Vogue]

Cookbook author and food writer Andrea Nguyen joins the show to discuss Vietnamese cuisine and more. Hosted on Acast. See acast.com/privacy for more information.

Today Kristin, Molly and Kate chat with prolific cookbook author (and EVCB co-host) Andrea Nguyen about her inspirations, career path and her newest cookbook: Ever-Green Vietnamese. She talks about where the book idea came from, how it evolved and what the hardest recipe to get right was. She also shares the challenges of this book, how her family influences her work, the ways her approach to writing and promotion has evolved over time and why she loves the pantry section.Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsAndrea NguyenWebsiteInstagramPass the Fish Sauce Substack Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showEver-Green Vietnamese by Andrea NguyenInto the Vietnamese Kitchen by Andrea NguyenVietnamese Food Any Day by Andrea NguyenAsian Tofu by Andrea NguyenThe Banh Mi Handbook by Andrea NguyenThe PHO Cookbook by Andrea NguyenAsian Dumplings by Andrea Nguyen

Cookbook author Andrea Nguyen helped change the tone of Vietnamese cookbooks when she published her first in 2006. “They had these long, long ingredient lists that kind of exoticized the cuisine,” Andrea tells Dan. “But we're here in America. Why can't we talk about Vietnamese food in America?” Several cookbooks later, Andrea has continued to demystify Asian cooking without dumbing it down. Over lunch at Sidestreet Pho in Alameda, California, Andrea talks with Dan about her approach to writing recipes, including for her new vegetable-centric cookbook Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea. They also meet Hanh Nguyen, owner of Sidestreet Pho and daughter of some of the first Vietnamese restaurant owners in the U.S.To enter to win a copy of Ever-Green Vietnamese, subscribe to our newsletter by May 8. Open to US/Canada only.Info and tickets available here for Dan's appearance at Martha's Vineyard Flavors.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

Kate discusses the money side of cookbooks with Molly, Andrea and Kristin. They each share what they wish they knew before starting out, lessons learned from past projects and what makes them choose to work on a book or not. They share insights on opportunity costs, cash flow timing, working with or without an agent and the difference between an auction and a preempt. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly +Andrea NguyenEditor: Abby Cerquitella  Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showEver-Green Vietnamese by Andrea Nguyen

This week, we're celebrating Lunar New Year with Sarah & Kaitlin Leung from the Woks of Life, Vietnamese icon Andrea Nguyen, & Korean chef Hooni Kim

Andrea Nguyen sits down with Jesse this week to talk about learning to cook as a child in Vietnam, and the dish she has been perfecting ever since: Vietnamese dipping sauce, Nuoc Cham. Andrea Nguyen is an award-winning cookbook author, podcast host, and freelance writer. You can follow her on Instagram @andreanguyen88 and keep up with her blog at Vietworldkitchen.com Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today. 

Molly, Andrea, Kristin and Kate answer listener questions about recipe attribution, testing and self-publishing. The hosts reflect on the episodes and topics that have stuck with them during this first year of podcasting and share what they are looking forward to in 2023. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKristin's Cookbook Proposal BootcampFood52 Forum@wildfolklore on InstagramEpisode 29: Finding Your Voice with Tori RitchiePre-order Italian Wine by Kate Leahy Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showLavash by Kate LeahyUnforgettable: The Bold Flavors of Paula Wolfert's Renegade LifeEver-Green Vietnamese by Andrea Nguyen

By this point we can pretty much agree that meat consumption is hard on the planet. But does that mean we should all be vegetarian...or vegan? Not everyone thinks it's that easy, not even BA's senior cooking editor Sarah Jampel and video host Chrissy Tracey, both lifelong vegetarians. On this episode of the Healthyish podcast, Sarah and Chrissy join Amanda Shapiro (not a lifelong vegetarian) to talk about their plant-based paths, when and why they break the rules, and how to cook to please even your most carnivorous friends... just in time for your July 4th parties. Stuff we talk about in this episode: Andrea Nguyen's Vegetarian Chicken Soup Recipe: https://www.bonappetit.com/story/vegetarian-chicken-soup Sarah Jampel's vegetarian column on Healthyish: https://www.bonappetit.com/tag/the-not-depressing-vegetarian Chrissy's Fried Oyster Mushrooms: https://www.youtube.com/watch?v=8Ec6cBhBKjs Chrissy's Rum-Soaked Fruit and Coconut Sundae recipe: https://www.bonappetit.com/recipe/rum-soaked-fruit-sundaes Chrissy's Rum-Soaked Fruit and Coconut Sundae video: https://www.youtube.com/watch?v=IteAkX58izI Listen to this week's episode above, and get more episodes of Healthyish from Bon Appétit here: Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp For a transcript of this episode, please follow this link. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In “Brisket Pho, a Viet Tex Story,” Gravy producer Jess Eng explores the emergence of Viet Tex, a cuisine created in recent years by contemporary Vietnamese-Texan chefs. These chefs grew up steeped in multicultural dining, eating Central Texas barbecue alongside family recipes. Now, in their own businesses, they marry smoked meats and barbecue spices with the flavorful broths and bright herbs that characterize Vietnamese dishes.  Houston is ground zero for Viet Tex, and with good reason. Houston is the most diverse city in America and, by extension, one of the country's most vibrant food cities. 140,000 Vietnamese residents call Houston home, the largest community outside Vietnam and southern California. Vietnamese cajun crawfish restaurants, coffee roasters, and banh mi shops draw steady crowds. And just around the corner from the Vietnamese restaurants are Houston's historic barbecue joints.  Many Vietnamese refugees sought homes in the United States after the Fall of Saigon in April 1975 and brought over their relatives. Gulf regions were particularly attractive because of their humid semi-tropical environment and thriving fishing, boating, and engineering industries, which felt like home to the Vietnamese. California, Louisiana, and Texas all fit the bill. Historically, Texas had welcomed more refugees than any other state. Many Vietnamese families took note of its growing Vietnamese diaspora, which saw another increase after Hurricane Katrina. This diaspora created dire circumstances within which Vietnamese Americans have created distinct regional cuisines. In 1981, Vietnamese shrimpers on the Texas Gulf Coast faced an angry mob of Klansmen who came at the invitation of jealous white fishermen. The Southern Poverty Law Center brought suit against the KKK, and seafood became a symbol of resilience for Vietnamese Americans. It's a pattern of adaptation and evolution that Vietnamese immigrants have long used to survive. For Gravy, Eng speaks to Don Nguyen, the Houston-based pitmaster and owner of Khoi Barbecue, whose brisket pho has made him a force in the barbecue world. Houston-born writer Dan Q. Dao explains why the term “fusion” undervalues the collision of organic cultures and cuisines, and how hybrid cuisines can keep ingredients alive. Andrew Ho, co-owner of San Antonio's Curry Boys BBQ, tells of his journey to making brisket burnt ends submerged in flavorful white curry. Thanks to contemporary Vietnamese chefs, Eng argues, Viet Tex is shaping the growing canon of Southern and American food. Acknowledgments: The primary producer for this episode is Jess Eng, with co-production credits going to Courtney DeLong. Thanks goes to Don Nguyen, Andrew Ho, Sean Wen, Andrea Nguyen, Dan Q. Dao, Dennis Ngo, Johnny Huyhn, and Teresa Trinh of the Vietnamese Culture and Science Organization.

Andrea Nguyen ís the prolific author of eight cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, Asian Tofu, and The Banh Mi Handbook. She's also the co-host of a brand new podcast called Everything Cookbooks where she, along with her co-hosts Molly Stevens, Kate Leahy, and Kristin Donnelly discuss the ins and outs of the cookbook publishing world. That's the very subject of today's talk -- the cookbook biz! -- and Andrea lays out how she got her start, how she keeps getting books published, when to self-publish, how you support yourself (spoiler alert: you don't!), and lots more. So if you've ever thought about publishing a cookbook, or just like collecting cookbooks and want to learn more about how the sausage is made, this is the episode for you. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Today we have a really cool conversation with Andrea Nguyen, the author of many popular cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, The Banh Mi Handbook, Asian Dumplings, and Asian Tofu. Andrea is a writer we've had the pleasure of getting to know over the years, and this conversation dives into her incredible history as a cookbook author and food educator. We talk about the story behind her first book, Into the Vietnamese Kitchen, with then indie publisher Ten Speed Press, and her interaction with the enigmatic Ten Speed founder Phil Wood. We also hear Andrea's candid thoughts on the loneliness of cookbook writing, and how her thirst for community inspired her excellent new podcast, Everything Cookbooks. It's a really amazing chat.Also on the show, we catch up with Bianca Cruz. Bianca is an editorial assistant at Clarkson Potter and also currently attending culinary school. We wanted to have her on to talk about the ins and outs of her culinary education and what it's like to take an actual culinary school exam. More from Andrea Nguyen:One Bottle of Fish Sauce Is Not Enough [TASTE]Killer Tofu [Chef Steps]Photographing Your Cookbook [Everything Cookbooks]Buy Andrea's books!

Hot sauce can inspire fervent passion in its devotees. It's a global obsession that translates to billions of dollars of sales a year. But with so many on the market, how do you create a taste that becomes a global hit? In this programme, Ruth Alexander explores the origin stories of two iconic brands – Sriracha and Lao Gan Ma. How did these sauces - born in humble circumstances in Vietnam and China in the 1980s - come to sit on dining tables around the world today? We explore their extraordinary stories and ask what their popularity tell us about changing global tastes. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk  (Picture: Large red chilli. Credit: Getty/BBC) Producer: Sarah Stolarz Contributors Stephanie Li, blogger and YouTuber at ‘Chinese Cooking Demystified' Andrea Nguyen, cookbook author and publisher of Vietworldkitchen.com

Meet culantro—cilantro’s tropical counterpart. It tastes like a more pungent cilantro, and in the right conditions, it grows all year round. This episode touches on how limited our repetoire of herbs are and the possiblities that come when we expand our selection beyond what's just avaliable at the grocery store. We’ll talk to food blogger Reina Gascon-Lopez on how culantro is used in Puerto Rican cuisine and award-winning cookbook author Andrea Nguyen on how she uses it in Vietnamese cooking. Topics covered in this episode: Min 0:45: Annual plants and their tropical counterparts Min 3:19: Meet Reina Gascon-Lopez Min 4:17: What is culantro? Min 6:11: How Reina cooks with cilantro Min 7:42: Culantro in the US Min 8:46: The downside to culantro Min 9:45: Meet Andrea Nguyen Min 11:37: Three sources of cilantro notes in Vietnamese cooking Min 12:42: How colonization and globalization affect our palates Min 17:24: Expanding the way you think of herbs Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Reina Gascon-Lopez (@thesofritoproject), Andrea Nguyen (@andreanguyen88)

After the holidays, we are very excited to eat something a little lighter. Andrea Nguyen's Vietnamese Food Any Day is full of delicious, accessible recipes with big, bright flavors. Join us, along with Melissa Chan, to discuss MSG, awesome recipes and how to pronounce "star anise." Resources mentioned in this episode: Andrea Nguyen's Viet World Kitchen How to pronounce "star anise" Dave Chang and MSG Recipes mentioned in this episode: Curry scented grilled beef lettuce wraps (page 139) Rice noodle salad bowl (page 197) Nuoc cham dipping sauce (page 30) Vibrant turmeric coconut rice (page 188) Charred Brussels sprouts with coconut (page 170) One-pot turmeric rice from NYT Coconut-kissed chicken and chile (page 100) Char siu chicken (page 97) Gingery greens and shrimp soup (page 68) Pressure-cooker vegetable stock (page 38) Pressure-cooker chicken stock (page 36) Instant Pot Sichuan spicy beef noodle soup (Viet World Kitchen) Crispy caramelized pork crumbles (page 132) Honey hoisin roast chicken and vegetables (page 104) Umami garlic noodles with shiitake mushroom (page 194, also on NYT) Smacked cucumber and shrimp salad (page 165) Bahn mi sandwich (page 62) Streetside corn and chile (page 51) Hanoi style bacon and grilled pork rice noodle bowls (page 201) Roasted cauliflower "wings" (page 48) Herby oven-steamed eggs (page 147) Caramel sauce (page 32) Ginger garlic fish parcels (page 115) No-churn Vietnamese coffee ice cream (page 210) Cashew sesame brittle (page 217) About our guest: Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She's on Instagram @chanface. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 1/26/2022): Snacking Cakes by Yossy Arefi

Pull out your fish spatulas, your timers, your whisks. Joined by Rebecca Ringquist, we round up our favorite tools that make cooking more satisfying and effective. Pick one up for a cook in your life before the holidays! Our favorite kitchen tools: Fish spatula Rosle whisk/balloon whisk/silicone whisk/flat whisk Edlund kitchen tongs Kuhn Rikon peeler Peanut butter spreader (similar here) Tovolo flex-core spatulas GIR spatula Williams Sonoma metal measuring spoons/cups Stainless steel bowls Magnetic measuring spoons Narrow measuring spoons Thermostick Trio kitchen timer Food52 Everyday napkins Silicone basting brush Plastic dough tub Cleaning brush Tiny cast-iron pan Cuisinart toaster oven Food processor Mini food processor KitchenAid mixer Vitamix blender Thermapen meat thermometer/candy thermometer 4th burner pot Instant Pot About our Guest: Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She's an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen

In this episode, we don our aprons and start our holiday baking season with Sarah Kieffer's 100 Cookies. We love the innovative cookie recipes in this book and we go over our hits and misses. Resources mentioned in this podcast: 100 Cookies Baking for the Holidays Recipes mentioned in this podcast: Soft chocolate chip cookies (page 29) Brown butter chocolate chip cookies (page 30) Thin and crispy chocolate chip cookies (page 32) Thin and crispy double chocolate cookies (page 35) Whole wheat chocolate chip cookies (Good to the Grain by Kim Boyce) Oatmeal chocolate chip cookies (Grand Central Baking Book) Chewy oatmeal chocolate chip cookies (AllRecipes) Toasted sesame cookies (page 238) Neapolitan cookies (page 200) Smoky butterscotch cookies (page 156) Snickerdoodles (page 48) Ginger cookies (page 51) Chocolate sugar cookies (page 42) Bourbon sablés with chocolate (page 59) Sugar cookies (page 246) Rocky road cookies (page 237) Raspberry rye cookies (page 121) Brownie cookies (page 45) Katharine Hepburn brownies (NYT) White chocolate brownies (page 88) Grapefruit cake bars (page 143) Thumbprints (page 55) Macarons (page 193) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 12/29/2021): Vietnamese Cooking Any Day by Andrea Nguyen

 Our tagline: "learn a little more about food" isn't just for show. We get such a kick out of digging into all things food. Whether an amazing rice tip from Andrea Nguyen, or protips from friends, we love to pass it all along to you as well. This week we have a wide ranging interview with Sean Wheeler of Sena Sea Wild Alaskan Fish. She tells us all about her family business, how to properly thaw fish, and even some recipes. (We did get some fish to try, but the opinions are our own.) In the end, we have the tagline for a reason: to continue to grow as cooks with all of you. https://www.senasea.com/Support the show (https://www.patreon.com/dinnersisters)

If you're anything like me, you are really missing Vietnamese food during lockdown. I'm a decent home cook, but with all street food shut down, I have been craving my favorites, particularly cơm tấm and bún thịt nướng.With no end in sight to social distancing regulations, I talked to cookbook author Andrea Nguyen of Viet World Kitchen to get some pointers on making Vietnamese food at home.We covered the basic ingredients you'll need in your kitchen (4:30) before discussing a range of dishes, including cơm tấm (8:25), canh (10:52), bún thịt nướng (14:13), tofu (17:19), món kho (19:04), phỏ (23:22), gỏi (25:32) and bánh mì (28:03). I can't wait to try these out, and I also invite listeners to check out Andrea's cookbook Vietnamese Food Any Day, which makes many aspects of this wonderful cuisine entirely approachable for the average home cook. Get full access to Vietnam Weekly at vietnamweekly.substack.com/subscribe

By this point we can pretty much agree that meat consumption is hard on the planet. But does that mean we should all be vegetarian...or vegan? Not everyone thinks it's that easy, not even BA's senior cooking editor Sarah Jampel and video host Chrissy Tracey, both lifelong vegetarians. On this episode of the Healthyish podcast, Sarah and Chrissy join Amanda Shapiro (not a lifelong vegetarian) to talk about their plant-based paths, when and why they break the rules, and how to cook to please even your most carnivorous friends... just in time for your July 4th parties. Stuff we talk about in this episode: Andrea Nguyen's Vegetarian Chicken Soup Recipe: https://www.bonappetit.com/story/vegetarian-chicken-soup Sarah Jampel's vegetarian column on Healthyish: https://www.bonappetit.com/tag/the-not-depressing-vegetarian Chrissy's Fried Oyster Mushrooms: https://www.youtube.com/watch?v=8Ec6cBhBKjs Chrissy's Rum-Soaked Fruit and Coconut Sundae recipe: https://www.bonappetit.com/recipe/rum-soaked-fruit-sundaes Chrissy's Rum-Soaked Fruit and Coconut Sundae video: https://www.youtube.com/watch?v=IteAkX58izI Listen to this week's episode above, and get more episodes of Healthyish from Bon Appétit here: Apple Podcasts: https://podcasts.apple.com/us/podcast/bon-app%C3%A9tit-foodcast/id945390489 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vQk5BMTI5NDM3MjYwMA Spotify: https://open.spotify.com/show/5zUWfGDCGpJmxupERQNsVp Learn more about your ad choices. Visit podcastchoices.com/adchoices

Soupe emblématique du Vietnam, les histoires liées aux origines du pho ne manquent pas, et en font une soupe mythique de nouilles – pho - cuites dans un bouillon de gingembre, et d'oignons brûlés, de bœuf, d'épices sèches et d'herbes. Originaire du nord du Vietnam, elle se fait l'écho des soubresauts de l'histoire et de la création du pays et de ses influences. Pho Bo au bœuf, ou pho ga au poulet, soupe plat totem du Vietnam, réconfortante, simplement délicieuse ! Avec Minh-Tâm Trân, enquêtrice de Pho, cuisinière, et professeure de cuisine vietnamienne. Minh-Tâm exlique et raconte la cuisine de ses racines, sur sa page web la kitchenette de Miss Tam. Elle a également écrit le très beau et joyeux «Nouilles d'Asie» avec Chihiro Masui et Margot Zhang, paru aux éditions du Chêne.   Pour suivre un cours – y compris à distance. Pour aller plus loin  - The Pho coobook - Andrea NGuyen  - Appetite and Aspiration in Vietnam. Food and Drinks in the long Nineteenth Century. Erica J Peters  - «Defusing Phở : Soup Stories and Ethnic Erasures, 1919-2009», Contemporary French and Francophone Studies 14:2 (2010).   - Le secret des vietnamiennes de Kim Thuy – édition Marabout - Paris - Hanoï, recettes du Vietnam de Buu Chinh – éditions Marabout - Viet Nam d'Anne Laure et Céline Pham, dans la collection Épicerie du monde – éditions La Plage.   Pour le goûter et/ou le cuisiner - Pho 14 - 129 avenue de Choisy, Paris 14ème (Facebook Pho 14) - Ngoc Xuyen Saigon, rue Caillaux, Paris 13ème (Instagram)  - Nguyen Huang, 6 rue Mery, 13002 Marseille - Ingrédients, conseils et herbes fraîches à Paris chez Thanh Binh jeune place 29 place Maubert, Paris.     Programmation musicale  Perfect day de Lou Reed  Pho 99 Wassup Pham feat. Sabzi   

Today we embrace our late adopter identities and narrowly avoid time travel shenanigans as we take a deep dive in pho with our special guest, Andrea Nguyen. Through slap echoes and overnight simmers, we debate how to get bones and the existence of electric eels. Spoilers: baby head = meatball. Transcript Stop AAPI Hate  The Black and Brown Podcast Collective Spilled Milk Live! Recording The Pho Cookbook by Andrea Nguyen Viet World Kitchen Eating Viet Nam: Dispatches from a Blue Plastic Table by Graham Holliday  Mediterranean Moray Eel! The All Fantasy Everything podcast See omnystudio.com/listener for privacy information.

Referenced in this episode:How Phở Genius Andrea Nguyen Makes a Richer Vegan Broth (Food52)Andrea Nguyen's Vegan "Chicken" Phở recipeGenius-Hunter Extra-Credit:Check out Andrea's book, Asian Tofu, for more tofu inspoHow to squish a tofu, ft. pro-squisher AndreaSpecial thanks to listeners Jenni (@jenni.walker) and Veronica (@veronicadoesstuff) for your tofu tips!Do you have a genius recipe you'd like to share? Tell me about it at genius@food52.com.

Andrea Nguyen is a master of Vietnamese pho and shares the secrets to making excellent pho at home. Creator of YouTube channel "Pasta Grannies" Vicky Bennison chats about unique and tasty Italian food. Karl de Smedt of Puratos, the world's only sourdough library.

This is the Q&A portion of the special book discussion and Q&A event made possible by a collaboration between International Immersion Podcast and the Viet Sisters in the US group which aired on Friday, December 11, 2020, from 8:30 PM to 9:45 PM CST. For this event, we hosted Ms. Nguyen Phan Que Mai - author of The Mountains Sing, Winner of the 2020 Lannan Literary Award Fellowship, a New York Times Editors' Choice, an Amazon Editors' Pick for Best Literature & Fiction, and subject of many more international literary achievements in 2020. In the discussion, two co-hosts Sean Severson and Vu Do will discuss with Ms. Que Mai about Que Mai's creative journey and The Mountains Sing More information about The Mountains Sing and ms. Nguyen Phan Que Mai: http://www.nguyenphanquemai.com/page/the-mountains-sing.html Please see the reviews about The Mountains Sing on some US major media outlets: https://www.npr.org/.../the-mountains-sing-a-song-of-many... https://www.nytimes.com/.../the-mountains-sing-nguyen... http://www.washingtonindependentreviewofbooks.com/.../the... https://www.startribune.com/review-the.../568768242/ More information about the author and the book: http://www.nguyenphanquemai.com/ Purchase The Mountains Sing at: https://www.barnesandnoble.com/.../the.../1136563531 https://www.amazon.com/Mountains-Sing-Que.../dp/161620818X Another Special consideration from the author - Ms. Nguyen Phan Que Mai, for those interested in Vietnamese culinary insights to check out Viet World Kitchen by Andrea Nguyen at vietworldkitchen.com and her Instagram page: https://www.instagram.com/andreanguyen88/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/international-immersion/message

This is the Discussion portion of the special book discussion and Q&A event made possible by a collaboration between International Immersion Podcast and the Viet Sisters in the US group which aired on Friday, December 11, 2020, from 8:30 PM to 9:45 PM CST. For this event, we hosted Ms. Nguyen Phan Que Mai - author of The Mountains Sing, Winner of the 2020 Lannan Literary Award Fellowship, a New York Times Editors' Choice, an Amazon Editors' Pick for Best Literature & Fiction, and subject of many more international literary achievements in 2020. In the discussion, two co-hosts Sean Severson and Vu Do will discuss with Ms. Que Mai about Que Mai's creative journey and The Mountains Sing More information about The Mountains Sing and ms. Nguyen Phan Que Mai: http://www.nguyenphanquemai.com/page/the-mountains-sing.html Please see the reviews about The Mountains Sing on some US major media outlets: https://www.npr.org/.../the-mountains-sing-a-song-of-many... https://www.nytimes.com/.../the-mountains-sing-nguyen... http://www.washingtonindependentreviewofbooks.com/.../the... https://www.startribune.com/review-the.../568768242/ More information about the author and the book: http://www.nguyenphanquemai.com/ Purchase The Mountains Sing at: https://www.barnesandnoble.com/.../the.../1136563531 https://www.amazon.com/Mountains-Sing-Que.../dp/161620818X Another Special consideration from the author - Ms. Nguyen Phan Que Mai, for those interested in Vietnamese culinary insights to check out Viet World Kitchen by Andrea Nguyen at vietworldkitchen.com and her Instagram page: https://www.instagram.com/andreanguyen88/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/international-immersion/message

This is a special Book Discussion made possible by a collaboration between International Immersion Podcast and the Viet Sisters in the US group which aired on Friday, December 11, 2020, from 8:30 PM to 9:45 PM CST. For this event, we hosted Ms. Nguyen Phan Que Mai - author of The Mountains Sing, Winner of the 2020 Lannan Literary Award Fellowship, a New York Times Editors' Choice, an Amazon Editors' Pick for Best Literature & Fiction, and subject of many more international literary achievements in 2020. In the discussion, two co-hosts Sean Severson and Vu Do will discuss with Ms. Que Mai about Que Mai's creative journey and The Mountains Sing More information about The Mountains Sing and ms. Nguyen Phan Que Mai: http://www.nguyenphanquemai.com/page/the-mountains-sing.html Please see the reviews about The Mountains Sing on some US major media outlets: https://www.npr.org/.../the-mountains-sing-a-song-of-many... https://www.nytimes.com/.../the-mountains-sing-nguyen... http://www.washingtonindependentreviewofbooks.com/.../the... https://www.startribune.com/review-the.../568768242/ More information about the author and the book: http://www.nguyenphanquemai.com/ Purchase The Mountains Sing at: https://www.barnesandnoble.com/.../the.../1136563531 https://www.amazon.com/Mountains-Sing-Que.../dp/161620818X Another Special consideration from the author - Ms. Nguyen Phan Que Mai, for those interested in Vietnamese culinary insights to check out Viet World Kitchen by Andrea Nguyen at vietworldkitchen.com and her Instagram page: https://www.instagram.com/andreanguyen88/ We appreciate any feedback and suggestions that you may have. Feel free to reach out to us at internationalimmersionpodcast@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/international-immersion/message

We're celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new spin on classic desserts; Grant Barrett and Martha Barnette give us a language lesson on Thanksgiving Day; Rachael Ray, Maneet Chauhan, Maangchi, David Lebovitz and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; and Dan Pashman breaks down the pros and cons of hosting a virtual Thanksgiving.This week's sponsors:Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur's line of products.Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com. See acast.com/privacy for privacy and opt-out information.

This week, we’ve stories of how Thanksgiving looks for Americans from all over the world - Vietnam, Mexico, and Somalia. And America’s Test Kitchen helps us downsize this years menu.

This week Tayla is joined by two aspiring librarians, Laura and David. In this episode, they discuss reading to increase one's racial understanding, DNA testing, and why they entered the library field. During The Last Chapter, they discuss their favorite reading locations. If you like what you're hearing, please rate and review Down Time on Apple Podcasts or your podcast player of choice. If you’d like to submit a topic for The Last Chapter you can send your topic suggestions to downtime@cranstonlibrary.org. Our theme music is Day Trips by Ketsa and our ad music is Happy Ukulele by Scott Holmes. Thanks for listening! Books How To Be an Antiracist by Ibram X. Kendi So You Want to Talk About Race by Ijeoma Oluo White Fragility by Robin DiAngelo No Visible Bruises by Rachel Louise Snyder Thrawn Ascendancy: Chaos Rising by Timothy Zahn Queen’s Shadow by E. K. Johnston Star Wars: Lost Stars by Claudia Gray You Should See Me In a Crown by Leah Johnson The Hate U Give by Angie Thomas Browse books by Andrea Nguyen in the library catalog Down Time Episode 20: Cookin’ Up Something Good AV Queen’s Gambit (2020) I’ll Be Gone In the Dark (2020) Rick and Morty (2013- ) The Mandalorian (2019- ) Star Wars: Resistance (2018-2020) Letterkenny (2016- ) Never Have I Ever (2020- ) The Baby-Sitters Club (2020- ) Atypical (2017- ) Weekend Update: Baby Yoda on Season 2 of The Mandalorian - SNL Other URI Graduate School of Library and Information Studies Tomaquag Museum

Chef Andrea Nguyen, author of "Vietnamese Food Any Day," discusses her early life in Vietnam, Hostess fruit pies and why chicken stock is better with an apple. Plus, we chat with filmmaker Andrew Rodgers about Kinder Surprise, a chocolate egg that’s beloved worldwide but illegal in the United States; we make a simple dump-and-bake Lemon-Almond Pound Cake; and our Paris correspondent, Alex Aïnouz, explains why a good croissant is straight, not crescent-shaped. (Originally aired April 19, 2019.)  Get this week's recipe, Lemon-Almond Pound Cake: https://www.177milkstreet.com/recipes/lemon-almond-pound-cake We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsor: Get your first month free on select KiwiCo crates at kiwico.com/MILK.

Today we work on our pronunciation skills and wrapping technique as we discuss salad rolls (Goi Cuon) with Andrea Nguyen. We learn about the importance of lithe vegetables, the pleasure of parallel noodle bites and how to lay a chip. Andrea'a Website The Fixed Stars Virtual Event w/Book Larder Andrea Nguyen's Books Three Ladies Rice Paper   

Francis Lam takes on tofu, unsalted butter, jam pies, and more with Carla Lalli Music (Bon Appétit) and Andrea Nguyen (Vietnamese Food Any Day).

Mother’s Day will look a little different this year without being able to go out for brunch or gather with relatives. Although celebrations may be limited, this week on Meat and Three we’re exploring the power of family recipes and the ways mothers inspire creativity in the kitchen all year round. Kevin Chang Barnum speaks with the founder of Eat, Darling, Eat a website chronicling mother-daughter relationships through the lens of food. Katie Philo interviews cookbook author Andrea Nguyen about the influence of her family history on her culinary career. Kat Johnson shares the secret to her mom’s oatmeal drop cookies. The producers of Modernist Breadcrumbs discuss another kind of mother, the one involved in cultivating yeast.Meat and Three is powered by Simplecast.

11 cookbooks that inspired us in 2019 according to The Washington Post.Photo credit- Stacy Zarin Goldberg Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Becky Krystal: I'm Becky Krystal. I'm the lead writer for Voraciously at Washington Post. Voraciously is a part of the Washington Post food section where we are aimed at beginner and intermediate cooks. We try to take the mystery out of cooking, teach a lot of basic recipes, interesting recipes, and really try to walk people through all kinds of ingredients and things we think are really helpful to know in the kitchen. Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show. So Becky, you're the lead writer for Voraciously at Washington Post Food. How long have you been with the newspaper? Becky Krystal: I've actually been here for 12 years, not the whole time with food. I started out actually writing about TV, which was really fun, and I've kind of been food and food adjacent for the past 10 years, but Voraciously has been my full time gig for about the past two years. I'm actually a home-taught, self-taught cook. I didn't go to culinary school. It's been the school of culinary hard knocks, if you want to call it that, but I've learned a lot and I think everyone else can teach themselves how to cook too.Suzy Chase: I just read an article in Fortune Magazine yesterday that was all about discovering the allure of cookbooks. Why do you love cookbooks? Becky Krystal: I love being inspired by cookbooks, obviously. Of course, making new dishes out of new cookbooks is a very obvious thing to do, but I also just like to read cookbooks, kind of like I do novels, looking at the photos and learning about new ingredients. I think a lot of, actually, my reading is kind of recreational, as opposed to, I'm going to make something out of every book, because I don't necessarily have that kind of time. I love looking at the photos, seeing what other people are doing in terms of art direction in photos because we do a lot of that here at Voraciously, and just learning about ingredients and dishes that I have not cooked before.Suzy Chase: The article in the Washington Post is 11 Cookbooks That Inspired Us In 2019. Each of these 11 cookbooks are handpicked by a staff member. You can read the whole piece over on washingtonpost.com. Could you take us through the process of putting this article together? What was the criteria you had to work with, if any? Becky Krystal: Yeah, it's a very scientific process. Actually it's pretty casual. We had a couple ... We have a weekly staff meeting, and so over the course of a couple then we sort of threw out ideas about what each of us are interested in. Obviously we want to make sure that we don't have a ton of overlap. Not everyone's cooking the same cuisine or not everyone's doing baking books. But really we just talked about books that inspired us, books that we cooked out of, books that we just saved on our desk. That's a major criteria, because we get so many that come and go, and if you have even just held onto a book, of probably hundreds we get a year, that's already a good sign. Yeah, we just all kind of picked one and it ended up working out well. We got a really good diversity of types of food and authors. Suzy Chase: What are some cookbook trends you saw this year? Becky Krystal: It's almost like there are too many trends to be any trends, because there are so many different types of books, and the common themes, there's been a lot of the specialty diets, keto, paleo, gluten-free, vegan, low sugar, stuff like that. Obviously Instant Pot multi-cookers are still a huge powerhouse. I'm just looking at our closet right now and there's Mexican Instant Pot, Mediterranean Instant Pot. Basically any type of Instant Pot is going to be out there. We saw a lot of deeper dives on global cuisines. We featured Island Kitchen, which was about cuisine from some of the Pacific islands, Mexico with Oaxaca, Sichuan food, a lot of immigrant-based cuisines, which are very timely with what's going on in our country. And then a lot of, there are people who are experimenting with more personal and casual approach to recipes and cookbooks, so people are kind of pushing the boundaries.Suzy Chase: Let's go for a few of these cookbooks on the list. First, All About Dinner by Molly Stevens. One thing that makes this cookbook stand out for me is that you get Molly's teacherly voice on the page. It's easy to follow the directions and succeed with every recipe you make of hers. Becky Krystal: Yeah. Molly, I've interviewed Molly a few times for stories and looked over some of her cookbooks, and like you said, she's a great teacher, and not intimidating. She's not going to give you imposter syndrome. She really wants to teach you, and that's what we liked a lot about this cookbook. She has lots of these sidebars where she pulls things out on the side of the page, or she throws in a few pages on perfecting pilaf for example, or boiling rice, or the difference between red and green curry paste. She doesn't want to just throw things at you, she wants you to understand either the ingredients or the methodology. The food in there is really approachable. It's not necessarily overly complicated. It skews a little bit towards comfort, but interesting. There's a pork loin with a miso glaze on there. And my colleague Emily Heil who chose this book, the book got her really into sumac, which is one of my favorite flavors. So you can learn a lot but also make very approachable dinners that you'll probably just keep making over and over again.Suzy Chase: Now to Vietnamese Food Any Day by Andrea Nguyen. I like that Andrea focuses on ingredients that are easily accessible. You don't need to go to the Asian market. Becky Krystal: Yeah, a lot like Molly, Andrea is someone else I've talked to and she also is a really great teacher and, like you said, the accessibility of the ingredients in this book is awesome. Her family came from Vietnam, and when they ended up in California, they obviously didn't have access to the types of ingredients they had where they came from. And so it was this combination of couple hours trip for one big shop, and then we're going to deal with whatever our local grocery store has. Obviously stores have come a long way since Andrea was young, so you walk into Trader Joe's, Safeway, Harris Teeter or whatever your local grocery store, and you're actually going to find probably a lot of Asian ingredients that she would not have been able to find at stores. But even then, she makes some fun and interesting substitutes. She uses French's fried onions, which we all know from that green bean casserole at Thanksgiving instead of fried shallots, which is a popular Asian ingredient, and it's a brilliant swap. She wants to streamline her recipes but not dumb them down, so that obviously get the spirit of Vietnamese food without having to go to a specialty store. Suzy Chase: Milk and Cardamom by Hetal, Hetal? How do you pronounce her name? Becky Krystal: Hetal Vasavada. I haven't actually heard her say it, but.Suzy Chase: Okay, we're going to stick with that one. Now, this was your personal pick. I had never heard of this cookbook before. Why did you pick this one? Becky Krystal: I love to bake. It's really my forte and my passion, and it's just if I have free time, that's really what I want to do. I also absolutely adore Indian food and Indian cuisines, so Indian desserts naturally are of interest to me. Indian desserts are not, you can't just go to the supermarket, so I think they're kind of underappreciated in America still, and people aren't familiar with them, so immediately I was intrigued by that. What I also like about this book is that she gives you both quote-unquote, "Traditional Indian desserts." But she often combines them in interesting ways with American ingredients, or American foods, so it's this cool mashup. She does this peanut ladoo, which an Indian dessert, but she sort of rifts on buckeyes, which are a, Ohio, Midwest staple. So she combines those, she puts pomegranate curd in the brownies. She uses more common Indian spices jaggery in her monkey bread. I just wanted to make everything out of the book, and to me that's always the sign of a book that got my attention. My favorite recipe, and the one that I ended up featuring in the story was a gulab jamun Bundt cake. Gulab jamun is, they're basically fried dough balls, so they're a little bit like donuts, they're smaller than golf balls and they're soaked in this rose and cardamom, this saffron, very aromatic syrup, and formed them into a very classic American Bundt cake. Phenomenal flavor, it's beautiful. It's way more interesting than your typical Bundt cake and people here really went bonkers for it. Suzy Chase: Now, moving onto one of my faves this year, Ruffage by Abra Berens. I call this the vegetable bible. This is the book you need if you have a membership to a CSA or just if you're strolling through your grocery store. Becky Krystal: One of the reasons Matt Brooks, who's the Voraciously editor who picked this book, was he has been a long time CSA member, and of course with CSA it's a little bit like, "We're letting you get what you get and you have to figure out what to do with it." So what's nice, she includes buying information and fridge information, and she really lets the vegetables shine rather than burying them under other ingredients. Suzy Chase: Whole Food Cooking Every Day by Amy Chaplin was another cookbook that I wasn't familiar with this year. What's her take on vegetarian cuisine? Becky Krystal: Joe Yonan, who's a food editor just absolutely raved about this book, and she obviously wants you to focus on eating seasonally. She is really great about offering base recipes that you can riff on, depending on the event, or your taste, or whatever you happen to have on hand. Again, it's gluten-free, it's low refined sugar, but she is not preachy about it. She kind of makes everything feel off the cuff and it's relaxed and she's not making you feel guilty. She just wants you to learn how to cook like this, and make dishes that appeal to you, and that are as close to the original state of the ingredients as possible, so it's kind of refreshing in that way. Suzy Chase: This next cookbook moved me. It's one of my personal favorites this year. I was so happy to see it on the list. It's Midnight Chicken by Ella Risbridger, from the watercolor illustrations in the book, to Ella's stories surrounding despair and mental health, to the homey recipes, it sounds odd just saying it like that, but there's something oddly brilliant about this cookbook. I just loved it. Becky Krystal: Yeah, it's a really good combination of cookbook and memoir. Like I mentioned earlier, it's sort of this less traditional approach to cookbooks and recipes. You mentioned the watercolor paintings, there are no photos, which is really different from a lot of cookbooks you seen now. It really lets you focus on the words and she's very lyrical in her recipe writing. There's a lot of kind of short, almost poetic sentences, and then there's these longer stretches where she's talking about kneading bread and you see the sunshine, and it's beautiful, and it's casual, without being cutesy. It's going to let people feel free to cook and relax and admit that there's a lot of connection between feelings and cooking too. Suzy Chase: What cookbooks are you excited about coming out in 2020?Becky Krystal: Well, I would not be a good employee if I didn't mention Cool Beans by Joe Yonan, the food editor, but I'm actually genuinely excited. I cook a ton of beans, especially now that I have an Instant Pot. I cook beans every week, I love that. I'm really looking forward to Rose's Ice Cream Bliss by Rose Levy Berandbaum, whose books are, I mean they're airtight, so many great recipes and I actually talked to Rose for a story I did on ice cream earlier this year, so I know that she's got some amazing flavors that are going to be in there. Also really excited about Erin McDowell's High book, that's coming out next year. You can see there's a common theme here, I like baking a lot. Erin's an awesome teacher, so smart. One other one I'm really looking forward to is Healthy Indian. If you're a Great British Baking Show fan, you probably remember Chetna who was on the first season it aired in the US. I love her, I think she's so fun, and really nice to see her doing things well beyond baking. And like I said earlier, Indian is one of my favorite cuisines, and I really like eating a lot of vegetarian food, so I think this is one to look out for. Suzy Chase: What can we look forward to with Voraciously in the new year? Becky Krystal: That's a good question. I think maybe we're going to try to do maybe a couple more slightly more involved recipes, not too much. We're in year three and we want to keep giving people the fundamentals of cooking and basic recipes. But I just got an email from a reader who said, "I am on the hunt for the perfect baguette recipe. That could be fun." Give people something that's a little more projecty, but it's still kind of this approachable dish. And yeah, I think I'm going to try to do more of my own recipe development. And it's going to be an unexpected mix I hope. Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all-time favorite cookbook and why? Becky Krystal: You're going to make me choose. That's really hard as someone who collects cookbooks. If I had to, had to, had to pick, I would probably say The Gourmet Cookbook. Actually one of the first cookbooks I owned. It's just a nice all around book, and I think especially for people who haven't cooked a lot, it will encourage you to go a little bit outside of your comfort zone. Suzy Chase: Where can we find you on the web and social media? Becky Krystal: I am at voraciously.com. On Facebook I'm @BeckyKrystal, all one word. And on Instagram I'm @becky.krystal.Suzy Chase: Wonderful. Well thanks Becky for coming on Cookery by the Book Podcast. Becky Krystal: All right, thanks Suzy. Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast Cookery by the Book.

Truly an education in Vietnamese food. Andrea knows so much! Smart Mouth is on Patreon: www.patreon.com/smartmouthpodcast www.instagram.com/smartmouthpodcast/ www.facebook.com/groups/268127480409103/ Please subscribe to (and rate & review) this podcast in iTunes or any podcast app so you never miss an episode! https://podcasts.apple.com/us/podcast/smart-mouth/id1171755407

Andrea's RiceWe interviewed Andrea Nguyen about her cookbook Vietnamese Any Day. She couldn't have been more generous with her tips, including this foolproof (we tried it) tip for making Vietnamese-style rice. Perfectly cooked every time. Thanks, Andrea!

In part two of my delightful conversation with Priya Krishna, she delves into her book Indian-ish: Recipes and Antics from a Modern American Family in so many unexpected and revealing ways. "Indian-ish" is not just the name of the book; it also describes her mindset and worldview. "For my whole life I always felt Indian and American but not quite fitting into either of those molds," Krishna says. "It was like I was too American to be Indian and too Indian to be American. But I think that as time has gone by I have found ways to really feel proud of that tension. You know, in my book I talk about how we wear our kurtas with jeans and we listen to Bollywood music alongside our top 40 hits and...these are all equally important parts of what we do. I love Indian food, but I also love Italian food and I don't think that those things need to feel mutually exclusive." Krishna admits that she is no expert on Indian food. "I don't want to pretend to be an authority on Indian food because I'm not," she says. "I didn't want this book to be like, 'This is your guide to Indian food.' This is a guide to the food that I grew up eating." Krishna is very comfortable being a missionary for Indian food we can make every day: "I feel like food media just, there is still this mentality that American cooking encompasses Western cuisines and everything else is the other. I still think Indian food is treated as this sort of strange esoteric thing and I really want to change that. I admire people who are doing that for other cuisines. I absolutely adore Andrea Nguyen, who just authored Vietnamese Food Any Day. I hope to do what she's doing for Vietnamese food for Indian food." As an example, one of the things Krishna hopes to educate people about is the importance of chhonk, which Priya rhapsodizes about in the book. As she describes it, chhonk is "this this really fundamental technique in South Asian cooking and basically the idea is that you're heating up some kind of fat, whether that's tahini or oil, tossing in spices and/or herbs and basically crisping them in the oil. You pour it on top of a dish and it adds this unbelievable texture and extra layer of richness and complexity." Of course, I asked Krishna what she plans on doing next. "There will always be some kind of collaboration with my mom and me," she says. "I think that the best recipe developers are people who kind of just have this intuition about cooking and I don't think I have that intuition. I think my strengths lie elsewhere. I'd love to develop more recipes, with my mom. My mom the other day told me, 'I think I have enough recipes for three cookbooks.' And I was like, 'Let's not get ahead of ourselves, Mom.'" There's so much more in my conversation with Krishna that will resonate with Serious Eaters everywhere. But don't take my word for it, listen to the whole episode. I guarantee you won't be disappointed- not even a little bit disappointed-ish.   -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/06/special-sauce-priya-krishna-2-2.html

Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, we investigate why the Kinder Surprise Chocolate Egg is illegal here in the USA; we make a simple dump-and-bake Lemon-Almond Pound Cake; and our Paris correspondent, Alex Aïnouz, explains why a good croissant is straight, not crescent-shaped. For this week's recipe, Lemon-Almond Pound Cake, visit: https://www.177milkstreet.com/recipes/lemon-almond-pound-cake This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Today's Episode: Andrea Nguyen This week, we're excited to welcome Andrea Nguyen to SALT + SPINE, the podcast on stories behind cookbooks. Andrea Nguyen is the author of six cookbooks, including Vietnamese Food Any Day and the James Beard-winning The Pho Cookbook. We sit down with Andrea at our studio in San Francisco's Civic Kitchen Cooking School to discuss her lifelong interest in cookbooks, grocery shopping, and play a pho/bahn mi game. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features: RECIPE: Char Siu Chicken  RECIPE: Cashew Sesame Brittle -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Cathy welcomes Andrea Nguyen back to the show to talk about her latest cookbook, Vietnamese Food Any Day. Andrea explains how she was inspired to write this book looking back on her fondness for grocery shopping—and how her family would improvise with ingredients they found in the US rather than what they were used to cooking with in Vietnam, and making delicious adaptations with them. Andrea welcomes everyone to learn a few Vietnamese techniques and dishes and have fun with them. Cathy and Andrea also talk about the strides food media has made in recent years in celebrating writers of color and cooking from diverse perspectives. Eat Your Words is powered by Simplecast.

BIG show today -- Nathan Myhrvold from the Modernist Cuisine talks about baking the best bread in the world, Andrea Nguyen teaches us about Vietnamese cuisine, we answer your questions about shellfish, beans (even the ones in the can!), and more. 

As part of the Ten Speed Ambassadors program we were able to review Andrea Nguyen’s latest cookbook, Vietnamese Food Any Day. (Thanks for the free book Ten Speed!) We had to try out the recipes for ourselves and they were a hit. (Please know, all opinions are our own. )Betsy was lucky enough to be able to talk with Andrea Nguyen about her cookbook, favorite fish sauce, and a tip for cooking rice that we know will come in handy.

Host Kathleen Flinn talks to noted Vietnamese food writer and author Andrea Nguyen about everything from dumplings to pho to her dramatic escape from her home country in 1975 at the height of the war. Get more about Andrea - plus the recipe for the Rotisserie Chicken Pho from the episode - at http://hungryforwords.show Special Guest: Andrea Nguyen.

This week, we're excited to welcome Emily Kaiser Thelin to SALT + SPINE, the podcast on stories behind cookbooks.Thelin is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, a culinary biography of renowned cookbook author Paula Wolfert, featuring more than 50 recipes.PURCHASE THE COOKBOOK: BookshopWolfert, who spent five decades writing about food and producing nine groundbreaking and hugely influential cookbooks, is credited for introducing couscous, preserved lemons, chicken tagine and countless other Mediterranean ingredients and recipes to American home cooks. In recent years, Paula’s relationship with food has taken on new meaning, as she adapts to living with Alzheimer’s.“There’s a real craving now for cookbooks and life stories of real weight and [Paula’s] story is so renegade, and she’s such a self-made woman. I think it resonates on a lot of levels.”Emily’s deep friendship with Paula was the framework for this truly unforgettable work, a deep dive into the story of Paula Wolfert’s life, the global cuisines she so lovingly and expertly adopted, and the lessons we can learn from her renegade life. From more than 50 interviews with Paula—as well as with those who she influenced, from Alice Waters and Thomas Keller to Diana Kennedy and Jacques Pépin—the cookbook and biography came together via crowdfunding on Kickstarter, and was photographed by Eric Wolfinger and edited by Andrea Nguyen.We sat down with Emily at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Unforgettable.Emily is the author of Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life.Who Is Paula Wolfert? A New Biography Gives an Answer, by Mayukh Sen // Food52Her Memory Fading, Paula Wolfert Fights Back With Food, by Kim Severson // New York TimesPaula Wolfert on Her Inspiring New Biography-Cookbook, by Elyssa Goldberg // Bon AppetitFrom the Vault with Celia Sack: Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Andrea Nguyen is a cookbook author, writer, teacher, blogger, and consultant. She has an incredible knowledge of Vietnamese cooking. Her books have earned her multiple James Beard Award nominations. In addition to amazing recipes, her books include beautiful photographs and historical information. Andrea and I talked about the political history of Pho, many facets of Vietnamese Cooking, leaving Vietnam shortly before the Fall of Saigon, why Bahn Mi is different in America, Vietnamese fusion cooking, and a lot more. Check out Andrea Nguyen: www.vietworldkitchen.com You can sign up for updates for her new book at the site above. https://www.instagram.com/andreanguyen88 https://twitter.com/aqnguyen You can support this podcast on Patreon: www.patreon.com/thevoyagesoftimvetter

Our first segment (1:12) covers several great youth-led projects that have highlighted traditional forms of Vietnamese art that would otherwise be largely forgotten. Examples include Ve Ve Hat Boi, a collective working to preserve the Vietnamese theater opera of hát bội; as well as an effort to digitalize the disappearing art of Hanoi's classic Hang Trong paintings (links below). Then (8:51) we dig into foreign interpretations of Vietnamese food and whether they represent creativity or cultural appropriation. In our interview segment (18:26) culinary expert and food writer Andrea Nguyen calls in from California. She helped bring Vietnamese cuisine into the American mainstream through her best-selling cookbooks. We chat about her background, the significance of her childhood cuisine becoming a global phenomenon, 'The Pho Cookbook' and whether the term "authentic" has a place in food writing. As always, we close with Banh Mi Banter (45:15). https://saigoneer.com/saigon-arts-culture/arts-culture-categories/12555-ve-ve-hat-boi-saving-vietnam%E2%80%99s-age-old-art-with-youthful-passion https://saigoneer.com/saigon-arts-culture/arts-culture-categories/12378-preserving-hanoi-s-hang-trong-paintings-through-digitization

Ana Sortun unveils the secrets of Turkish cooking, Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and caramel oranges. (Originally aired 1/14/17)

Andrea Nguyen is one of the most respected experts on Vietnamese cooking. Her newest book, The Pho Cookbook, celebrates her lifelong love of the aromatic comfort food, which she first tasted as a child in Saigon. Andrea, who was born in Vietnam and came to the United States at the age of six, has authored several books about her native cuisine, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook. Later we chat with Kendra Aronson, the food writer, photographer, and self-publisher of The San Luis Obispo Farmers' Market Cookbook: Simple Seasonal Recipes and Short Stories from the Central Coast of California. After a successful Kickstarter campaign, raising $27,000, Kendra’s book caught the attention of retailers across California and even farm-to-table goddess Alice Waters. Kendra also runs her own creative studio and founded The Central Coast Creatives Club.

On an all new episode of Eat Your Words, host Cathy Erway speaks with Andrea Nguyen, author of The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles. Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home.

Andrea Nguyen, an author, food writer, culinary teacher and expert in Vietnamese cooking, learned to love the iconic noodle soup of Vietnam long before it became a cult food item in the US. She traveled back to her birthplace to research and learn about the birth of PHO which she recounts in her newest book, The Pho Cookbook, and shares with us in this episode.

Usually Katherine is the teacher on Smart Mouth, but this week guest Andrea Nguyen schools her on all things pho. Check out Andrea's fantastic new cookbook: http://amzn.to/2lJv3Ue Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

Pho is probably the most iconic Vietnamese dish, and has steadily grown in demand in the last decade to the point that it is catching up to ramen as American foodies' favorite Asian noodle dish. This week, Lynda and Iris interview Andrea Nguyen, author of The Pho Cookbook, on the fascinating history behind the dish and why it became so popular in the West.

This week on Milk Street Radio, chef Ana Sortun unveils the secrets of Turkish cooking. “I think the very first time I went to Turkey, I was invited to go study with a couple of women. One lived in the southeast of Turkey, and she organized a potluck that was put on by her friends where they all prepared a dish that was really special to them,” Sortun says. “I tasted 30 of these dishes that day and I didn’t know what any of them were. I had never tasted anything like them before, so I didn’t necessarily feel like I had come home. But what I did know was that I wanted to understand what was behind them, [that] this was a really interesting way of cooking and that I really needed to know more.” We also take a look at a Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and we’ll offer our recipe for caramel oranges. Finally, Sara Moulton and Christopher Kimball take your calls.

This week on Milk Street Radio, we take a look inside the Vietnamese kitchen and talk to Andrea Nguyen about everything from breakfast banh mi to “kheo.” “I think authenticity comes from the ability to cook well and to cook with intent,” Nguyen says. “We describe good cooking, thoughtful cooking, as cooking that is kheo.” Also on this week’s show: Dr. Aaron Carroll questions the necessity of breakfast; Milk Street rethinks scrambled eggs; we visit a thriving Syrian refugee camp bakery; Sara Moulton and Christopher Kimball take your calls; and we talk about carbon-steel pans, an alternative to nonstick. Originally aired 10/22/2016.

This week on Let’s Eat In host Cathy Erway talks tofu with James Beard finalist and author of Asian Tofu, Andrea Nguyen. Ever thought that making your own tofu was a daunting and mysterious recipe? Well don’t fret because Cathy and Andrea help break down that myth so you can be making your own tofu by tonight– all you need is water, soybeans, and a coagulant! Learn all about tofu’s history and how it is traditionally eaten in the East as well as all of the amazing types and textures of tofu that you can find. By the end of this episode you’ll find that there’s a tofu for everyone! This episode is sponsored by Fairway Market. “With soybeans you want to choose beans that are non-GMO and organic; the non-GMO and organic soybeans just taste better.” “People often think that tofu is a meat substitute but in Asia it is a food, it’s a protein, it’s just an ingredient that allows people to have lower meat diets. There just isn’t enough animal protein in the East so soybeans make up for it.” –Andrea Nguyen on Let’s Eat In

Fill a French baguette with Vietnamese ingredients and you have one of the world's great sandwiches: banh mi. Combine Molly and Matthew with a banh mi and you have a recipe for quick-pickled antics. Recipe: The Official Spilled Milk Banh Mi (with lots of help from Andrea Nguyen). www.spilledmilkpodcast.com

Andrea Nguyen, chef and author of Asian Dumplings, demonstrates three ways to fold a dumpling. She starts with the half-moon shape, segues into the pea pod, then finishes with a big hug. For more dumpling-making action, see our complete how-to on folding, as well as delicious dumpling recipes.

Andrea Nguyen, chef and author of Asian Dumplings, shares some wonton-folding expertise. There's the extra-simple triangle, the lovely flower bud (which looks like tortellini), and the nurse cap (which looks like the Flying Nun's headpiece). For more dumpling-making action, see our complete how-to on folding, as well as delicious dumpling recipes.

A federal bank examiner gone astray, Andrea Nguyen is living out her dream of writing impactful books, telling stories through food, and teaching others how to cook well. Named one the 100 Greatest Home Cooks of All Time by Epicurious, she has written six acclaimed cookbooks that have garnered multiple award nominations. In 2018, Andrea's The Pho Cookbook received a prestigious James Beard Foundation Award and Unforgettable, the biography cookbook about Paula Wolfert that she edited, won a 2018 International Association of Culinary Professionals award. Her sixth cookbook, Vietnamese Food Any Day, was spotlighted by the New York Times, Bon Appetit, Eater and many others as one of the best cookbooks of 2019. A new Vietnamese cookbook will be released in 2023. Andrea's work has appeared in publications such as the New York Times, Washington Post, Wall Street Journal, Los Angeles Times, Bon Appetit, EatingWell, Lucky Peach and Better Homes and Gardens. She serves as a contributing editor of Food and Wine and vice chair of the advisory board of the Southern Foodways Alliance. The History Channel's Families that Fed America featured her in a pilot episode. She is a regular guest on the Splendid Table, Milk Street Radio, among other podcast and radio programs. She publishes Vietworldkitchen.com, a major hub for Asian cooking, and maintains a robust social media presence. Twitter: @aqnguyen Instagram: andreanguyen88 Website: Vietworldkitchen.com Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy