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Wild, Wild East: Recipes and Stories From Vietnam
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Wild, Wild East: Recipes and Stories From Vietnam

by Bobby Chinn, Jason Lowe (Photographer), Anthony Bourdain (Foreword by)
 

The world is discovering Vietnamese food, and it's a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, Hanoi's enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East

Overview


The world is discovering Vietnamese food, and it's a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, Hanoi's enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East is the author's authentic guide to Vietnamese food as it is prepared and enjoyed today. Combining his lively text with Jason Lowe's striking color photos of Vietnam's markets, kitchens, people, and foods, Bobby Chin starts out with instructions for preparing Vietnamese sauces, garnishes, and dips. Next, he provides recipes for a host of exotic and delectable dishes that include--

  • Minced Prawns on Sugar Cane
  • Chicken Wings Cooked in Caramel Sauce and Ginger
  • Braised Banana Blossoms
  • Meat, Crab, and Grapefruit Salad
  • Shrimp and Pork Crepe
  • Stir-fried Noodles and Beef
  • Pan Roasted Salmon and Wasabi Mashed Potatoes . . . and many, many more

    Also included are delightful salads and special Vietnamese desserts that the author calls Sweet Sensations. This entertaining and informative book features approximately 100 recipes for exotically delicious dishes and 200 color photos.
    (Sidebar)
    From the Book's Foreword by renowned chef and TV host Anthony Bourdain
    "Bobby Chinn, chef, long time resident of Southeast Asia, television personality, hustler, International Man of Mystery, and now author, is the first guy you want to know in Hanoi if you want to find where to get the good stuff to eat, how to make it, and why it's made that way. . . . what Bobby doesn't know about Southeast Asian food is not worth knowing."

  • Editorial Reviews

    Library Journal

    Chinn, described in Anthony Bourdain's foreword as an "International Man of Mystery," is half Chinese and half Egyptian; most of his childhood was spent in San Francisco, Egypt, or London. After briefly working on Wall Street, he did stand-up comedy in Los Angeles and San Francisco and then finally realized that food and cooking were his true interests. He cooked at some of San Francisco's best restaurants, fell in love with Vietnamese food, and opened his own restaurant in Hanoi in 2001. His first cookbook is a passionate, personal introduction to Vietnamese food, with dozens of classic and contemporary recipes. He includes an introductory section on ingredients and another on essential sauces and other basics; lengthy recipe headnotes provide history and context, and the instructions are nicely detailed. There are color photographs throughout, along with stories of some of Chinn's wild exploits. With Vietnamese food becoming increasingly popular here, it's surprising how few books there are on the subject. This is recommended for most collections.
    —Judith Sutton

    Product Details

    ISBN-13:
    9780764161490
    Publisher:
    Barron's Educational Series, Incorporated
    Publication date:
    09/30/2008
    Pages:
    224
    Product dimensions:
    7.90(w) x 10.00(h) x 1.10(d)

    Meet the Author


    Bobby Chin is one of Asia's most respected chefs. Half Chinese, half Egyptian, raised in England, and also a familiar figure in San Francisco and New York, Bobby is now based in Hanoi, where he owns his own restaurant. He appears frequently on television in Britain.

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