If you are looking to expand your cookbook library with a VERY hard to find cookbook, this one covers HMONG cooking. St. Paul Minnesota has one of the largest communities of Hmong refugees and in American tradition, the community published a comb bound cookbook titled...
HMONG Recipe Cook Book (Cookbook)
This little cookbook is in used condition with some wear to the covers and a price in pencil on the front cover. INSIDE there’s a stamped name from the store where the cookbook was sold and a stain towards the top of the page.
The cookbook has only 54 numbered pages with a few splashes and stains but very few. Chapters include: Unusual Ingredients, Basics, Salads, Greens, Main Dishes, Vegetables, Desserts--Bread--Cake, Misc. With one or two recipes per page.
And just so you know...
Hmong cuisine is the cuisine of the Hmong people, found mostly in Southeast Asia, China and the United States. It is a unique, but has Lao, Thai, Vietnamese and Chinese influence. The Hmong staple food is white rice, which is usually eaten with a variety of vegetables, hot pepper and boiled or fried meat if it is available. Hmong cuisine is characterized by the use of a wide variety of spices and herbs, including hot pepper (usually Thai), lemongrass, cilantro, garlic, green onion, mint and ginger. Fish sauce, oyster sauce, soy sauce and hoisin sauce are also used prevalently. Hmong cuisine varies somewhat by region.
Hmong people typically eat three meals a day and do not usually snack in between meals. Each meal includes white rice and usually vegetables and a smaller portions of meat. The meat and vegetables are usually stir fried, steamed or boiled. Hot pepper (kua txob) is usually served as a side at most meals. The food prepared for the different meals does not vary widely although more preparation is put into lunch and dinner generally. Meals are eaten in a communal manner with food being placed in the center.
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