This is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today, from snacks and street foods such as rice noodle wraps, imperial spring rolls and grilled chicken wings to his own fusion-style restaurant dishes such as tamarind gazed crab cakes with chive flowers, and green tea smoked duck breasts with sticky rice parcels and baby bok choi.As well as a comprehensive section on Vietnamese ingredients and what Bobby calls the building blocks of his recipes - such as sauces and stocks - the book contains more than 100 recipes and is interspersed with Bobby's foodie stories and kitchen tales such as his first experiences of running a kitchen, how he found out the recipe for the secret sauce on his grilled chicken and his off the wall tales of the more unusual food and ingredients.Vietnamese Food is a true adventure story for the palate and an absorbing culinary tour.
This is not just a recipe book but an authentic guide to Vietnamese food as it is eaten today, from snacks and street foods such as rice noodle wraps, imperial spring rolls and grilled chicken wings to his own fusion-style restaurant dishes such as tamarind gazed crab cakes with chive flowers, and green tea smoked duck breasts with sticky rice parcels and baby bok choi.As well as a comprehensive section on Vietnamese ingredients and what Bobby calls the building blocks of his recipes - such as sauces and stocks - the book contains more than 100 recipes and is interspersed with Bobby's foodie stories and kitchen tales such as his first experiences of running a kitchen, how he found out the recipe for the secret sauce on his grilled chicken and his off the wall tales of the more unusual food and ingredients.Vietnamese Food is a true adventure story for the palate and an absorbing culinary tour.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 254 mm
Breite: 195 mm
Dicke: 24 mm
Gewicht
ISBN-13
978-1-84091-555-6 (9781840915556)
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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.
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.
Introduction; Square One; Appetisers & Amuses; Garden of Earthly Delights; Salad Standalones; One Dish Wonders; Under the Sea; On the Ground & in the Air; Sweet Sensations; Index
