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.”
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