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Vietnamese Home Cooking: [A Cookbook] Copertina rigida – 25 settembre 2012
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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 cook’s repertoire.
Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Charles Phan’s Vietnamese Home Cooking captures 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.
—Alice Waters, chef, author, and proprietor of Chez Panisse
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.
—Colman Andrews, editorial director of TheDailyMeal.com
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.
—James Oseland, editor-in-chief of Saveur, author of Cradle of Flavor
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.
—David Chang, chef/owner of Momofuku
Charles Phan is the executive chef and owner of The Slanted Door family of restaurants, and the author of IACP award-winning book, Vietnamese Home Cooking. 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.
- Editore : Ten Speed Press; 1° edizione (25 settembre 2012)
- Lingua : Inglese
- Copertina rigida : 256 pagine
- ISBN-10 : 1607740532
- ISBN-13 : 978-1607740537
- Peso articolo : 1.47 kg
- Dimensioni : 22.33 x 2.79 x 27.46 cm
- Posizione nella classifica Bestseller di Amazon: n. 1,009 in Cuochi celebri e della televisione
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The recipe book includes not just Vietnamese dishes, but other mixed-Asian cuisine often inspired by Vietnamese cooking. We find that Charles Phan's recipes provides a thorough walk-through for the most iconic Vietnamese dishes, while eliminating or changing some aspects of certain dishes to suit 'western' taste profiles better, though you are not losing any of the bright, aromatic, sweet experiences that comes with eating Vietnamese food. Many of the dishes also came with other variations you can try which is also important, as a lot of Vietnamese cooking can be eaten in a variety of ways.
Charles Phan is incredibly detail-oriented, describing in excruciating detail how to execute the methods for cooking perfectly. He goes in-depth to list out major foods, spices and herbs found in Vietnamese cooking, labeling and providing excellently portrayed imagery, often with style.
Outside of the recipes and tutorials themselves, the book is a pleasing read. Charles Phan has captivating experiences to share and describes them in a way that resonates with you so well you can picture yourself in his shoes.