{"product_id":"vietnamese-home-cooking-a-cookbook","title":"Vietnamese Home Cooking: [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNow people can enjoy the bold, spicy, fresh flavors of Vietnamese food at home. Includes 125 recipes, master recipes for stocks and sauces, a photo ID guide to ingredients, and a chapter on Vietnamese street food.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;Now people can enjoy the bold, spicy, fresh flavors of Vietnamese food at home. Includes 125 recipes, master recipes for stocks and sauces, a photo ID guide to ingredients, and a chapter on Vietnamese street food.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCharles Phan\u003c\/b\u003e is the executive chef and owner of The Slanted Door family of restaurants, and the author of IACP award-winning book, \u003ci\u003eVietnamese Home Cooking\u003c\/i\u003e. He received the James Beard Award for Best Chef California in 2004, and in 2011, was inducted into the James Beard Foundation's Who's Who of Food in America. He lives in San Francisco with his wife and their three children.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface \n\u003cp\u003e\u003c\/p\u003e Introduction \n\u003cp\u003e\u003c\/p\u003eSoup \n\u003cbr\u003ePork Stock \n\u003cbr\u003eChicken Stock \n\u003cbr\u003eBeef Stock \n\u003cbr\u003ePho Gá Chicken Noodle Soup \n\u003cbr\u003ePho Bò Beef Noodle Soup \n\u003cbr\u003eWonton Noodle Soup \n\u003cbr\u003eBún Bò Hue \n\u003cbr\u003eBánh Canh: Pig's Knuckle Soup \n\u003cbr\u003eCháo: Chicken Rice Porridge \n\u003cbr\u003eSimple Fish Soup \n\u003cbr\u003eHot and Sour Shrimp Soup \n\u003cbr\u003eCrab and Corn Soup \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eStreet Food \n\u003cbr\u003eGreen Papaya Salad with Rau Ram, Peanuts, and Crispy Shallots \n\u003cbr\u003eBeef Jerky \n\u003cbr\u003ePork and Shrimp Spring Rolls \n\u003cbr\u003eChinese Doughnuts \n\u003cbr\u003eBánh Mì \n\u003cbr\u003eMama's Meatballs \n\u003cbr\u003eLemongrass Pork \n\u003cbr\u003eHalibut Vermicelli with Dill and Pineapple-Anchovy Sauce \n\u003cbr\u003eBánh Xèo: Crepe with Pork and Shrimp \n\u003cbr\u003eBánh Bèo: Steamed Rice Cakes with Mung Beans and Shrimp \n\u003cbr\u003eBánh Cuón: Rice Crepes with Pork and Mushrooms \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eSteaming \n\u003cbr\u003eDaikon Rice Cake with Spicy Soy \n\u003cbr\u003eBlack Bean-Glazed Pork Spareribs \n\u003cbr\u003eBánh Nam: Banana Leaf-Wrapped Rice Dumplings \n\u003cbr\u003eBlack Cod with Lily Buds and Dried Shiitake Mushrooms \n\u003cbr\u003eChicken Steamed Buns \n\u003cbr\u003eVegetarian Steamed Buns \n\u003cbr\u003ePork Steamed Buns \n\u003cbr\u003eGround Pork with Salted Fish \n\u003cbr\u003eHue Rice Dumplings \n\u003cbr\u003eLotus Leaf-Wrapped Sticky Rice \n\u003cbr\u003eSteamed Whole Fish with Ginger, Scallions, and Soy \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eBraising \n\u003cbr\u003eChicken with Lily Buds and Dried Shiitake Mushrooms \n\u003cbr\u003eChicken Curry \n\u003cbr\u003eDuck Legs with Bamboo, Virginia Ham, and Shiitake Mushrooms \n\u003cbr\u003eSoy-Braised Pork Belly with Ginger and Star Anise \n\u003cbr\u003eCatfish Clay Pot \n\u003cbr\u003ePork Clay Pot with Young Coconut Juice \n\u003cbr\u003eLo Soi Braised Pork \n\u003cbr\u003eLemongrass Beef Stew \n\u003cbr\u003eCaramelized Lemongrass Shrimp \n\u003cbr\u003eBraised Branzino with Tomatoes and Pickled Mustard Greens \n\u003cbr\u003eYuba Dumplings with Miso Broth \n\u003cp\u003e\u003c\/p\u003eStir-Frying \n\u003cbr\u003eBroccoli with Beech Mushrooms and Roasted Chile Paste \n\u003cbr\u003eBok Choy with Baby Shiitake Mushrooms \n\u003cbr\u003eSpinach with Caramelized Shallots \n\u003cbr\u003eGulf Shrimp and Sing Qua Stir-Fry \n\u003cbr\u003eSquid with Tomato and Pickled Mustard Greens \n\u003cbr\u003eBlack Bass with Yellow Chives and Bean Sprouts \n\u003cbr\u003eScrambled Eggs and Pork \n\u003cbr\u003eWater Spinach with Shrimp Paste \n\u003cbr\u003eLemongrass Chicken \n\u003cbr\u003eBo Luc Lac: Shaking Beef \n\u003cbr\u003eBeef Bavette with Tomatoes and Thick-Cut Potatoes \n\u003cbr\u003eFried Rice \n\u003cbr\u003eWok-Fried Noodles with Beef and Bok Choy \n\u003cbr\u003eCrispy Egg Noodles with Seafood \n\u003cbr\u003eMix-and-Match Wok-Fried Noodles \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eGrilling \n\u003cbr\u003eGrilled Pork Chops with Sweet Lemongrass Marinade \n\u003cbr\u003ePork-Stuffed Squid with Spicy Tomato Sauce \n\u003cbr\u003eClams with Crispy Pork Belly and Thai Basil \n\u003cbr\u003eGrilled Whole Fish \n\u003cbr\u003eChicken Satay with Peanut Sauce \n\u003cbr\u003eGrilled Five-Spice Chicken with Tamarind Sauce \n\u003cbr\u003eSpicy Mango Salad \n\u003cbr\u003ePomelo Salad \n\u003cbr\u003eRice Clay Pot with Chicken and Chinese Sausage \n\u003cbr\u003eRoasted Eggplant and Leek Salad \n\u003cbr\u003eVermicelli (Bun) Bowls \n\u003cbr\u003eGrilled Sweet Potatoes with Cilantro, Scallions, and Lime \n\u003cbr\u003eSimple Grilled Shrimp \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eFrying \n\u003cbr\u003eImperial Rolls \n\u003cbr\u003eSweet Potato and Shrimp Fritters \n\u003cbr\u003eSquid with Pineapple and Toasted Garlic \n\u003cbr\u003eFragrant Crispy Duck with Watercress \n\u003cbr\u003eSalt and Pepper Chicken Wings \n\u003cbr\u003eLacquered Quail with Sichuan Cucumber Pickles \n\u003cbr\u003eHoi An Wontons with Spicy Tomato Sauce \n\u003cbr\u003eSweet and Sour Fish \n\u003cbr\u003eTurmeric-and-Beer-Battered Soft-Shell Crab \n\u003cp\u003e\u003c\/p\u003e Glossary \n\u003cp\u003e\u003c\/p\u003e Ingredients \n\u003cp\u003e\u003c\/p\u003e Condiments \n\u003cp\u003e\u003c\/p\u003e Acknowledgements \n\u003cp\u003e\u003c\/p\u003e Conversion Chart \n\u003cp\u003e\u003c\/p\u003e Index\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWinner, IACP Awards 2013-Chefs and Restaurants\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eCharles Phan's \n\u003ci\u003eVietnamese Home Cooking \u003c\/i\u003ecaptures the very heart of Vietnamese food: fresh, pure, full of life, and vibrant with flavor. His beautiful pictures, stories, and recipes make it completely irresistible. \n\u003cbr\u003e--Alice Waters, chef, author, and proprietor of Chez Panisse \n\u003cp\u003e\u003c\/p\u003e The great appeal of Charles Phan's cooking at The Slanted Door has always been its vivid purity of flavor. It isn't necessarily simple food, but there's not a soupçon of trickery or gratuitous filigree involved. In his long-awaited, warmly written first cookbook, Phan reveals the secrets of his approach to the great and varied food of his native Vietnam. \n\u003cbr\u003e--Colman Andrews, editorial director of TheDailyMeal.com \n\u003cp\u003e\u003c\/p\u003e A truly magical and illuminating journey into the cooking of Vietnam, with recipes so thoroughly brilliant they will not only allow you to better understand the cuisine of that country, but they will also make you a better cook, Asian or otherwise. \n\u003cbr\u003e--James Oseland, editor-in-chief of Saveur, author of \n\u003ci\u003eCradle of Flavor\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Like the best cooking is, Charles Phan's food is deceivingly complex. With this book, Charles shows you how to unravel that code and make delicious Vietnamese food at home. \n\u003cbr\u003e--David Chang, chef\/owner of Momofuku\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIn 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.\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eWhen 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. \n\u003cp\u003e\u003c\/p\u003eWith 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 cook's repertoire. \n\u003cp\u003e\u003c\/p\u003eInfused with the author's stories and experiences, from his early days as a refugee to his current culinary success, \n\u003ci\u003eVietnamese Home Cooking\u003c\/i\u003e is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607740537, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Phan, Charles\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2012-09-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Vietnamese|Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Vietnamese|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607740537\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607740537\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154352832790,"sku":"SP-9781607740537","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607740537_spiral.png?v=1774943078","url":"https:\/\/lusper.myshopify.com\/products\/vietnamese-home-cooking-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}