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Vietnamese Home Cooking: [A Cookbook] (English Edition) di [Charles Phan]

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Jessica Battilana

Charles Phan

Vietnamese Home Cooking: [A Cookbook] (English Edition) Formato Kindle

Edizione Inglese di Charles Phan (Autore) Formato: Formato Kindle

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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 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.

Lunghezza stampa

588 pagine
Lingua

Inglese
Editore

Ten Speed Press
Data di pubblicazione

25 settembre 2012
Dimensioni file

53831 KB
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Abilitato
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Winner, IACP Awards 2013-Chefs and Restaurants

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 --Questo testo si riferisce a un'edizione alternativa kindle_edition.

L'autore

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.

--Questo testo si riferisce a un'edizione alternativa kindle_edition.

Estratto. © Riproduzione autorizzata. Diritti riservati.

When I was a kid, a cook would set up a green canvas army tent behind my family’s general store in Ðà Lat. He made only one dish: crispy egg noodles with seafood. I would go there frequently after school (we lived over the store) while I was waiting for my parents to finish work. I’d sit on a low stool waiting for my order, listening to the sizzle of liquid hitting the hot wok and the monsoon rains battering the tent, the air thick with the smell of browning noodles. It’s one of my first food memories.
Vietnam is full of snackers who are never far from a quick bite. Because the country is lacking in entry-level jobs, and because there is a huge market for food cooked outside the home (most home kitchens are poorly equipped or very cramped), people start their own ad hoc businesses, including food stalls. The entrepreneurial spirit drives cooks to the streets, where they master the art of making a single dish: sticky rice, banana fritters, green papaya salad. The cooks employ every technique—deep-frying in jury-rigged pots set over open fires, stir-frying in big woks over high flames, steaming in giant lidded bamboo baskets balanced atop rickety propane burners—to make snacks that are served and eaten on the spot. Even talented home cooks don’t make these dishes at home. Yes, space is at a premium, but an attitude persists too: why try to make something at home that you can so easily and cheaply purchase from someone who has perfected the recipe? Since we don’t have the luxury of a steamed-bun vendor or stand on every corner here in the United States, making these snacks at home is the only option.
Unlike the subsequent chapters in this book, which explain a single technique, the unifying element of the recipes in this chapter is that they’re some of the most popular foods that you’ll find sold from stalls in cities and small towns throughout Vietnam.
Street food offers a direct connection between the cook and the eater. Part of what makes the food so appealing is that it’s superfresh. You’re literally watching the dishes being made, start to finish, in front of your eyes. It is Vietnam’s answer to fast food, only it is far more interesting, varied, and well prepared.
Unlike a full-service restaurant, street vendors usually make only one or two items. That means they’ve spent their entire careers perfecting their recipe, customizing their equipment, sourcing the best ingredients. After trying an excellent bite from a vendor, I’ve often asked for the recipe. Not a single cook has ever given me one. The recipe, and the practiced technique, is as much a commodity as the food they’re selling you.
The three common denominators that help identify the best vendors: they’re usually stationary, serve a single dish or one ingredient prepared in a few different ways, and they’re always crowded.
In Vietnam, the foods you buy from street vendors aren’t categorized as hors d’oeuvres, appetizers, or main courses, though some items are traditionally served at certain times of the day. Rice porridge (page 20) and soup are found in the morning and are rarely eaten after lunch. Sweets stalls might open for only a few hours each evening. A soup vendor might pop up for a few hours during the morning commute, then pack up until the next day.
We serve many of the recipes in this chapter at The Slanted Door, where they’re some of the most popular items on the menu. Those favored Vietnamese street foods inspired the first dishes we served when we opened in 1995, and they have remained on the menu ever since. Some, like the fresh spring rolls (page 44), are easy. Others, like the filled rice-paper packets called (page 62), require some practice to perfect. As the Vietnamese vendors know well, mastery comes only from repetition. I think you’ll find the flavors so compelling that the labor will be worth it. Once you get the hang of a few of these recipes, you’ll probably find yourself making them a lot. Without the chaos, the heat, and the noise, it’ll never be exactly like eating on the streets of Vietnam, but the food will still be delicious.

Pickled Carrots

These quick pickles are the perfect foil for rich foods. They are often served alongside fried things and are always piled on top of meat-filled bánh mì sandwiches. If you like, use julienned daikon (see page 204) in addition to carrots.

• ¼ cup distilled white vinegar
• ¼ cup sugar
• ¼ teaspoon kosher salt
• ½ cup peeled and finely julienned carrots

Makes ½ cup

In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar and salt have dissolved. Add the carrots and let stand for at least 20 minutes before serving. If not using right away, cover and refrigerate for up to a week. Drain the carrots well before before using. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Dettagli prodotto

ASIN ‏ : ‎ B007SGM278
Editore ‏ : ‎ Ten Speed Press; 1° edizione (25 settembre 2012)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 53831 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Lunghezza stampa ‏ : ‎ 588 pagine

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403 voti

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Jessica Battilana
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Charles Phan
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5 stelle		76%
4 stelle		17%
3 stelle		4%
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Dotty Oxford

Great book my husband has cooked some lovely food from ...

Recensito nel Regno Unito il 13 marzo 2017

Acquisto verificato

Great book my husband has cooked some lovely food from it. Vietnamese food so different from Chinese or Thai.

Una persona l'ha trovato utile

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Lynette

Five Stars

Recensito nel Regno Unito il 20 gennaio 2018

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tasty

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Amazon Customer

Interesting xand informative

Recensito nel Regno Unito il 26 febbraio 2017

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Lovely book wonderful photographs. Reciies excelllent as well.

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JL and ADP

Great recipe book! For beginners and/or those looking for a nostalgia trip for mom (or dad's) cooking.

Recensito in Canada il 4 ottobre 2017

Acquisto verificato

My partner and I are second generation Canadians with our respective parents who immigrated from both South and North Vietnam. Our taste profile has always been extremely flexible, having grown up in the diverse Canadian culture whilst experiencing authentic Vietnamese home cooking since childhood. This book really hits close to home for us.

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.

4 persone l'hanno trovato utile

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P. Yuen

Klassische Rezepte gaaanz leicht!

Recensito in Germania il 26 dicembre 2013

Acquisto verificato

Wunderschönes Buch mit einer guten Einführung in die Schwierigkeiten eines Kochs in der "Diaspora" . Die wichtigsten Klassiker der vietnamesischen Küche werden vorgestellt und deren Herstellung nachvollziehbar beschrieben. Sehr hilfreich: ein Glossar über die wichtigsten Zutaten mit Abbildungen. Da weiß man gleich, was man beim Asia-Laden kaufen muss. Allein das Lesen läßt einem schon das Wasser im Munde zusammenlaufen.
Toll!

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Vietnamese Home Cooking: [A Cookbook] (English Edition) Formato Kindle

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Estratto. © Riproduzione autorizzata. Diritti riservati.

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Jessica Battilana

Charles Phan

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