HomeGroupsTalkMoreZeitgeist
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Loading...

Wild, Wild East: Recipes and Stories from Vietnam

by Bobby Chinn

MembersReviewsPopularityAverage ratingConversations
47None409,443 (4.33)None
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."… (more)

None.

None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

No reviews
no reviews | add a review
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Original language
Canonical DDC/MDS

References to this work on external resources.

Wikipedia in English

None

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."

No library descriptions found.

Book description
Haiku summary

Quick Links

Popular covers

Rating

Average: (4.33)
0.5
1
1.5
2
2.5
3 1
3.5
4
4.5
5 2

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 151,486,554 books! | Top bar: Always visible