Vietnamese home cooking / Charles Phan with Jessica Battilana; photgraphy by Eric Wolfinger
By: Phan, Charles [Author.]
Contributor(s): Battilana, Jessica [Author.] | Wolfinger, Eric [illustrator]
Language: English Publisher: UK : Jacqui Small, [2013]Description: xxix, 222 pages: color illustrations ; 27cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781909342125Subject(s): Cooking, VietnameseDDC classification: 641.59597 Summary: NATIONAL & REGIONAL CUISINE. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American food lovers to a new world of Vietamese food: robustly flavoured, subtly nuanced, authentic yet influenced by local ingredients and, ultimately, entirely approachable. Phan's recipes are 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 French, Italian or American. With solid instruction and encouraging guidance, perfectly crisp imperial rolls, tender steamed dumplings, delicately flavoured whole fish and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots of Vietnam itself, make for equal parts elucidation and inspiration. --inside front cover.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK
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COLLEGE LIBRARY | COLLEGE LIBRARY ASIANA-Gen Ref | 641.59597 P492 2013 (Browse shelf) | Available | CITU-CL-49972 |
Includes index.
NATIONAL & REGIONAL CUISINE. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American food lovers to a new world of Vietamese food: robustly flavoured, subtly nuanced, authentic yet influenced by local ingredients and, ultimately, entirely approachable. Phan's recipes are 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 French, Italian or American. With solid instruction and encouraging guidance, perfectly crisp imperial rolls, tender steamed dumplings, delicately flavoured whole fish and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots of Vietnam itself, make for equal parts elucidation and inspiration. --inside front cover.
600-699
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