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Wild, Wild East: Recipes and Stories from Vietnam

by

Wild, Wild East: Recipes and Stories from Vietnam Cover

 

Synopses & Reviews

Publisher Comments:

(back cover)

A true culinary adventure told by

Hanoi's enfant terrible, Bobby Chinn.

(front flap)

Bobby Chinn describes Vietnamese food as being as near to Nirvana as he can imagine — fresh, clean flavors, light and healthy, and incredibly diverse.

Presenting directions for everything from simple grilled chicken wings to deep-fried spring rolls and Bobby Chinn's own fusion-style dishes, Wild, Wild East is more than a recipe book: it's also an authentic guide to Vietnamese food as it is prepared and enjoyed today. Evocative photos by award-winning photographer Jason Lowe and stories by Bobby about every dish in this book make Wild, Wild East a true culinary tour of Vietnam. You'll read about Bobby's first experience running a kitchen, and you'll learn how he discovered the recipe for his secret sauce for grilled chicken. You'll also enjoy his extraordinary tales about some of the more unusual foods and ingredients that contribute to Vietnamese cuisine. Wild, Wild East is a both a true personal adventure story and a treasury of palate-pleasing recipes.

(back flap)

Half Chinese, half Egyptian, raised in England, a familiar figure in San Francisco and New York food circles, and now living in Hanoi, Bobby Chinn is one of Asia's most highly respected chefs. Having come from a family of great cooks, Bobby has always been passionate about food. He learned his trade when taken under the wing by three leading San Francisco chefs--Hubert Keller, Gary Danko, and Traci des Jardine. He now owns a restaurant in Hanoi, and is working with the Discovery Channel on a series devoted to Asian foods and cultures. He has also appeared in the U.K. on BBC2's Saturday Kitchen and Full On Food.

Synopsis:

More than a recipe book, "Wild, Wild East" is the author's authentic guide to Vietnamese food as it is prepared and enjoyed today. Chinn's lively text is combined with Lowe's striking color photos of Vietnam's markets, kitchens, people, and foods.

Synopsis:

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."

  • About 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.

    Product Details

    ISBN:
    9780764161490
    Subtitle:
    Recipes and Stories from Vietnam
    Author:
    Chinn, Bobby
    Photographer:
    Lowe, Jason
    Foreword by:
    Bourdain, Anthony
    Foreword:
    Bourdain, Anthony
    Author:
    Lowe, Jason
    Publisher:
    Barron's Educational Series
    Subject:
    Regional & Ethnic - Vietnamese
    Subject:
    Essays
    Subject:
    Food habits
    Subject:
    Cookery, Vietnamese
    Subject:
    Vietnam Social life and customs.
    Subject:
    Vietnamese
    Subject:
    Cooking; Vietnam
    Subject:
    Cooking
    Subject:
    Vietnam
    Copyright:
    Publication Date:
    20080801
    Binding:
    Hardback
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    Y
    Pages:
    224
    Dimensions:
    10 x 7.75 in 38.4 oz

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    Related Subjects

    Cooking and Food » General
    Cooking and Food » Regional and Ethnic » Korean and Vietnamese
    Cooking and Food » Regional and Ethnic » Vietnamese

    Wild, Wild East: Recipes and Stories from Vietnam Used Hardcover
    0 stars - 0 reviews
    $5.95 In Stock
    Product details 224 pages Barron's Educational Series - English 9780764161490 Reviews:
    "Synopsis" by , More than a recipe book, "Wild, Wild East" is the author's authentic guide to Vietnamese food as it is prepared and enjoyed today. Chinn's lively text is combined with Lowe's striking color photos of Vietnam's markets, kitchens, people, and foods.
    "Synopsis" 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 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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