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Andrea Nguyen
Andrea Nguyen (born 1969) is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area. An expert on Asian cuisine and cooking methods, Nguyen has written numerous cookbooks on the food of her native Vietnam, as well as an account of her family's escape during the Fall of Saigon. She writes an active blog, as well as articles for newspapers and food magazines and teaches cooking classes throughout the country. Early life Andrea Quynhgiao Nguyen was born in 1969 in Vietnam and fled with her family of seven when Saigon fell in 1975. Fleeing the communist regime, her family emigrated with only enough belongings for a vacation, but brought with them a notebook filled with her mother's recipes. They settled in Southern California and attempted to buy foods they were familiar with, but the dishes were mass produced and not very tasty. Nguyen's mother suggested they replicate foods from their homeland, by making the dishes themselves. Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hải Dương
Hải Dương () is a city in Vietnam. It is the capital of Hải Dương, an industrialized province in the Hanoi Capital Region and the Red River Delta in Northern Vietnam. The city is at the midpoint between the capital Hanoi and major port Haiphong, and is part of the Northern Key Economic Zone. In 2019, Hai Duong city had a population of 507,469. Name The name first appeared officially in 1498. In feudal times, Hải Dương indicated a vast area from east of Hanoi to the sea. This area corresponds to all of modern Hải Dương, Haiphong, most of Hưng Yên and the southwestern corner of Quảng Ninh. Hải Dương city is in the middle of this historical area and was the location of a citadel defending the capital. Because of this historical location, ''Thành Đông'' (eastern citadel) is a common nickname of Hải Dương. The name "Hải Dương" ( 海 陽) comes from Sino-Vietnamese and means "ocean sun" in English. Geography Hải Dương city is bordered to the n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Foundation Award
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027. History The awards were established in 1990, when the foundation expanded its chef awards and combined them with '' Cook's'' Magazine's Who's Who of American Cooking and French's Food and Beverage Book Awards. In addition to the chef, restaurant, and book awards, journalism awards were added in 1993, which expanded to broadcast media in 1994, and restaurant design awards were first given in 1995. In 2018, the James Beard Foundation changed the award's rules to be more inclusive, to fight race and gender imbalances ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Library Journal
''Library Journal'' is an American trade publication for librarians. It was founded in 1876 by Melvil Dewey. It reports news about the library world, emphasizing public libraries, and offers feature articles about aspects of professional practice. It also reviews library-related materials and equipment. Each year since 2008, the Journal has assessed public libraries and awarded stars in their Star Libraries program. Its "Library Journal Book Review" does pre-publication reviews of several hundred popular and academic books each month. ''Library Journal'' has the highest circulation of any librarianship journal, according to Ulrich's—approximately 100,000. ''Library Journal's'' original publisher was Frederick Leypoldt, whose company became R. R. Bowker. Reed International (later merged into Reed Elsevier) purchased Bowker in 1985; they published ''Library Journal'' until 2010, when it was sold to Media Source Inc., owner of the Junior Library Guild and ''The Horn Book Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saigon
, population_density_km2 = 4,292 , population_density_metro_km2 = 697.2 , population_demonym = Saigonese , blank_name = GRP (Nominal) , blank_info = 2019 , blank1_name = – Total , blank1_info = US$61.7 billion , blank2_name = – Per capita , blank2_info = US$6,862 , blank3_name = GRP ( PPP) , blank3_info = 2019 , blank4_name = – Total , blank4_info = US$190.3 billion , blank5_name = – Per capita , blank5_info = US$21,163 , blank6_name = HDI (2020) , blank6_info = 0.795 ( 2nd) , area_code = 28 , area_code_type = Area codes , website = , timezone = ICT , utc_offset = +07:00 , postal_code_type = Postal code , postal_code = 700000–740000 , iso_code ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanoi
Hanoi or Ha Noi ( or ; vi, Hà Nội ) is the capital and second-largest city of Vietnam. It covers an area of . It consists of 12 urban districts, one district-leveled town and 17 rural districts. Located within the Red River Delta, Hanoi is the cultural and political centre of Vietnam. Hanoi can trace its history back to the third century BCE, when a portion of the modern-day city served as the capital of the historic Vietnamese nation of Âu Lạc. Following the collapse of Âu Lạc, the city was part of Han China. In 1010, Vietnamese emperor Lý Thái Tổ established the capital of the imperial Vietnamese nation Đại Việt in modern-day central Hanoi, naming the city Thăng Long (literally 'Ascending Dragon'). Thăng Long remained Đại Việt's political centre until 1802, when the Nguyễn dynasty, the last imperial Vietnamese dynasty, moved the capital to Huế. The city was renamed Hanoi in 1831, and served as the capital of French Indochina from 1902 to 1945. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles. Historical origins It is often claimed that pickled cucumbers were first developed for workers building the Great Wall of China, though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought originally from India. Types Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe. Pickled cucumbers are flavored differently in different regions of the world. Brined pickles Brined pickles are prepared using the traditional process of natura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about and a usual length of about , although a baguette can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using " ''gruau''," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm''. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern western cooking, it is most often treated as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasonings
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, ''Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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