The world is discovering Vietnamese food, and itโs a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, Hanoiโs 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 authorโs authentic guide to Vietnamese food as it is prepared and enjoyed today. Combining his lively text with Jason Loweโs striking color photos of Vietnamโs 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 includeโ
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 Bookโs Foreword by renowned chef and TV host Anthony Bourdain โBobby 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 itโs made that way. . . . what Bobby doesnโt know about Southeast Asian food is not worth knowing.โ
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