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.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 262 mm
Breite: 207 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-84091-445-0 (9781840914450)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
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
