Wild, Wild East
Recipes and Stories from Vietnam
Free shipping Australia wide
|Format: ||Hardback, 224 pages|
|Other Information: ||140 colour photographs|
|Published In: ||United Kingdom, 15 September 2007|
Bobby describes Vietnamese food as being as near to Nirvana as he can imagine - fresh clean flavours, light and healthy and incredibly diverse. From simple Grilled Chicken Wings to Imperial Spring Rolls and his own fusion-style dishes this is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today. Special photography by award-winning photographer Jason Lowe and stories about every dish related by Bobby (ex-standup comedian being one of his former lives) make this a true culinary tour. Read about his first experiences of running a kitchen, how he found out the recipe for the secret sauce for grilled chicken and his off the wall tales of the more unusual food and ingredients. "Wild, Wild East" is a true adventure story for the palate.
Table of Contents
6 Introduction 12 Square One 28 Appetisers & Amuses 54 Garden of Earthly Delights 84 Salad Standalones 118 One Dish Wonders 150 Under the Sea 178 On the Ground & in the Air 200 Sweet Sensations 218 Index
Authentic Vietnamese food from Hanoi's enfant terrible mixed with real 'wild west' stories of his time there Hugely promotable author - currently filming a TV series about Asia for the Discovery Channel to be broadcast Autumn 2007 Vietnamese food is one of the hippest foods of our time, renowned for its light, clean and healthy flavours Vietnamese food is currently seeing a resurgence in the UK and is set to be the "new" Japanese or Thai Vietnam is predicted to be among the top ten major tourist destinations in the world in the next ten years. More than 81,000 British tourists visited Vietnam in 2005 According to the 2000 census, more than 1.2 million people with Vietnamese origins live in the United States, constituting between a third and a half of all overseas Vietnamese.
About the Author
Half Chinese, half Egyptian, raised in England, lived in San Francisco and New York and now based in Hanoi, Bobby Chinn is one of the most respected chefs in Asia. Coming from a family of great cooks Bobby has always been passionate about food and he was taken under the wings of various cutting edge San Francisco chefs - Hubert Keller, Gary Danko, and Traci des Jardine where he learnt his trade. He now owns his own restaurant in Hanoi and his series on Asia is being filmed for Discovery. He has also appeared in the UK on BBC2's Saturday Kitchen and Full On Food.
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. Copyright 2008 Reed Business Information.
Conran Octopus Ltd|
26.2 x 20.7 x 3 centimetres (1.00 kg)|
15+ years |