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The Slanted Door: Modern Vietnamese Food Book Details
Hardcover: 288 pages
Publisher: Ten Speed Press (October 7, 2014)
Language: English
Publisher: Ten Speed Press (October 7, 2014)
Language: English
ISBN-10: 1607740540
ISBN-13: 978-1607740544
Product Dimensions: 8.7 x 1.2 x 11.8 inches
Shipping Weight: 3.8 pounds
Award-winning chef and restaurateur Charles Phan opened The Slanted Door
in San Francisco in 1995, inspired by the food of his native Vietnam.
Since then, The Slanted Door has grown into a world-class dining
destination, and its accessible, modern take on classic Vietnamese
dishes is beloved by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, The Slanted Door both celebrates a culinary institution and allows home cooks to recreate its excellence.
The Slanted Door: Modern Vietnamese Food Book Riview
I think that to hit it out of the park on a big cookbook like this it
has to deliver personality and culture and feel authentic. Charles Phan
does that. You feel as though you know his climb to success, his family,
the family food stories, the professional kitchen stories. And he
delivers on point perfect flavors and aesthetics, including fancy
touches of presentation.This is a big wonderful cookbook. The pictures
are compelling, some black and white, well worn pots and work stations
with prep, and landscapes through restaurant windows along with plated
dishes and pretty drinks.
Where to start... Well I started with chicken stock because I was going to make that. The recipe ingredients are 7# bony chicken parts, onion, 3" ginger, slat and 1 1/2 oz lt brown sugar. From that I made the chicken watercress soup with chicken dumplings (which were chicken meatballs). Spectacular. It was one of those dishes that you get in a really great restaurant and wonder why you aren't making it at least once a week at home. Realize that none of the ingredients are expensive and this is exceedingly low in carbohydrates and it just gets that much better. The vegetarian imperial rolls were the other recipe I tried. I've made these many times, especially when the kids were little. I appreciated the four tips he included to make them perfect, like adding honey to the water to dip the rice paper into so that it creates a golden crust, and double frying them. I wouldn't have ever figured that out. My next adventure is the bo la lot recipe which is grilled meat in betel leaves. Now I got to find the leaves at an Asian market but that doesn't seem too daunting. I've made a lot of wrapped meat and done them in sauce (like Hungarian cabbage rolls or Mediterranean grape leaves dolmas). I can imagine that a slightly smokey flavor and grilling them would put it over the top. How great for a party.. something different is so nice to present.
If you are wondering if this would be an impressive gift, it is. The cover is part matte fabric; it has a look of luxury and weight. The book gives a sense of being half fabulous pictures so it is spot on for the armchair cook or someone who just loves to cook and everything about it. Get online The Slanted Door: Modern Vietnamese Food today.
Where to start... Well I started with chicken stock because I was going to make that. The recipe ingredients are 7# bony chicken parts, onion, 3" ginger, slat and 1 1/2 oz lt brown sugar. From that I made the chicken watercress soup with chicken dumplings (which were chicken meatballs). Spectacular. It was one of those dishes that you get in a really great restaurant and wonder why you aren't making it at least once a week at home. Realize that none of the ingredients are expensive and this is exceedingly low in carbohydrates and it just gets that much better. The vegetarian imperial rolls were the other recipe I tried. I've made these many times, especially when the kids were little. I appreciated the four tips he included to make them perfect, like adding honey to the water to dip the rice paper into so that it creates a golden crust, and double frying them. I wouldn't have ever figured that out. My next adventure is the bo la lot recipe which is grilled meat in betel leaves. Now I got to find the leaves at an Asian market but that doesn't seem too daunting. I've made a lot of wrapped meat and done them in sauce (like Hungarian cabbage rolls or Mediterranean grape leaves dolmas). I can imagine that a slightly smokey flavor and grilling them would put it over the top. How great for a party.. something different is so nice to present.
If you are wondering if this would be an impressive gift, it is. The cover is part matte fabric; it has a look of luxury and weight. The book gives a sense of being half fabulous pictures so it is spot on for the armchair cook or someone who just loves to cook and everything about it. Get online The Slanted Door: Modern Vietnamese Food today.
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