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Wild, Wild East: Recipes And Stories From Vietnam

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."

Hardcover: 224 pages

Publisher: Barron's Educational Series (September 1, 2008)

Language: English

ISBN-10: 0764161490

ISBN-13: 978-0764161490

Product Dimensions: 10.2 x 8 x 1.1 inches

Shipping Weight: 2.4 pounds

Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)

Best Sellers Rank: #1,655,724 in Books (See Top 100 in Books) #93 in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese #1486 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays #14486 in Books > Cookbooks, Food & Wine > Regional & International

This book made me ill. Depressing, vulgar, and self-aggrandizing, it was more than merely a waste of time--it was an insult to my intelligence. After wading through as much of this thing as I could stomach, I was left with two clear impressions: 1). Bobby Chinn desperately wants to be Anthony Bourdain, and 2). Bobby Chinn is NOT a chef. Not a good one, anyway.How do I know he's not a chef? Because when a chef takes on the task of feeding customers, that chef takes possession of the kitchen and its staff. And only a complete amateur would allow gazpacho laced with gasoline to be set in front of his guests, as Chinn admits he did. But does he take responsibility for serving toxic soup to his customers without so much as a taste or a sniff from the "chef"? Oh, no. Instead, he bores us with a vile story about how he screamed obscenities at some ignorant, lazy old woman in the kitchen. We're supposed to be impressed. And entertained, I suppose. I was neither.Or how about the time he and his drunken buddies sat nearby and howled with laughter while his bartender abused a customer who wasn't happy with her drink? We're supposed to think this is a hilarious story. I guess you had to be there.Despite the half-hearted forward by Bourdain himself, "chef" Chinn misses the Bourdain mark by miles. Instead, he comes across as sort of a potty-mouthed Jeffrey Steingarten: piggish, vapid, and hopelessly convinced that if he keeps boring people with stories about the all the "lovely" offal he's consumed, someone will think he's cool. He tells us about the time he and his buddies went slumming (pheasant feathers in hand, I presume), looking for dog meat. According to Chinn, dog is stringy and tough and not particularly good to eat.

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