Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavour in Asian cooking, w prominent chefs from across the country are using fish sauce in new and unexpected ways to flavour their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a Protected Designation of Origin, along the lines of Champagne for sparkling wine or Parmigia-Reggia for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most invative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.
Veronica Meewes has been fascinated with food since her early days of kitchen experimentation while growing up in New Jersey. She is an Austin-based journalist with ten years of experience writing about food, beverage, and travel. Her articles have appeared in Forbes Travel Guide, Food & Wine, TODAY Food, Serious Eats, Austin-American Statesman, CultureMap Austin, Edible Austin, Texas Highways, Austin Monthly, Citygram, and more. Veronica lives in Austin, Texas where she is a member of the Austin Food Blogger Alliance, and mom to two dogs and two cats. Follow her adventures at www.veronicameewes.com.