Slight tear to book jacket on front fold. Vietnamese cooking is considered the most refined of any in southeast Asia. Over centuries of evolution it has drawn on the influences of Chinese, Indian and French cuisine to create an irresistible combination of delicate flavours, fresh ingredients, fantastic textures and a simple, approachable cooking style. LEMONGRASS AND LIME introduces modern Vietnamese cooking, as pioneered by chef Mark Read at Bam-bou in London. Recipes range from the traditional - such as Sour Green Mango Salad, Baked Fillet of Lemon Sole in Banana Leaf, or Pho-Bo Noodle Soup - to the divinely decadent - Crispy Quail with Watercress and Tamarind, or Chocolate and Lemongrass Mousse. All taste refreshing and full of flavour, perhaps because this brand of cooking is low in fat and high in fresh herbs and spices.