In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cookas repertoire. Infused with the authoras stories and experiences, from his early days as a refugee to his current culinary successa Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.Beef lerky In the States, jerky is a snack that people buy at gas stations and eat on the road. ... What makes Vietnamese (and Chinese) jerky diflerent from what you find in the states is the marinade, which is typically wetter and contains more anbsp;...
|Title||:||Vietnamese Home Cooking|
|Publisher||:||Ten Speed Press - 2012-09-25|