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Vietnam
 Indochine
Luke Nguyen
The chef of Sydney's Red Lantern restaurant has previously written Secrets of the Red Lantern and The Songs of Sapa. Here he addresses the intermarriage of Vietnamese tradition and French influence so that on one page you might find a terrine while on another you might see warm beef and winged bean salad with shaved coconut. Between recipes, lyrical essays captivate the imagination. Colour recipes. Hardcover, 319 pp. $59.95.
 Little Vietnam
Nhut Huynh
Full-page, colour photography makes the dishes jump off the pages. For those who have little-to-no experience in preparing Vietnamese food, useful features include kitchen set-up and pantry basics, tips on buying and handling fresh and frozen ingredients, a comprehensive section on preparing pickles, sauces, condiments, and stocks to be kept on hand for cooking ease, and a glossary of terms and techniques used in Vietnamese cookery. Each recipe is accompanied by a note on its origin, a short description of the ingredients (particularly those that may be less well-known), and a brief narrative of the author's personal experiences in Vietnam, as they relate to the recipe. $39.00.
 The Songs of Sapa: Stories and Recipes from Vietnam
Luke Nguyen
Chef and bestselling author Luke Nguyen (Secrets of the Red Lantern) returns to his home in Vietnam to embark on a culinary adventure, eating in peoples homes, in restaurants, at street vendors and markets, and everwehere in between. Sumptuously photographed this is as much a coffee table book as a cookbook, but the recipes are interesting and authentic too; wok-tossed beef with winged beans, tomatoes stuffed with pork and wood ear mushrooms, pumpkin flower salad with prawn and pork. Beautiful colour photography throughout. Hardcover, 344 pp. $64.95.
 Wild, Wild East: Recipes and stories from Vietnam
Bobby Chinn
Having worked side by side with Hubert Keller and Gary Danko, Chinn now plies his skills at his restaurant in Hanoi. Stories abound in the book and are as compelling as the recipes. A wonderful look at what makes this country's cuisine so interesting and it's people engaging, all told through food of course. Hardcover, 224 pp, $29.95.
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