Learn Viet­namese cook­ing from Slanted Door chef

Austin American-Statesman - - FOOD MATTERS -

San Fran­cisco chef Charles Phan opened his ac­claimed Viet­namese restau­rant, The Slanted Door, in 1995, but he didn’t come out with his first cook­book un­til this year. With “Viet­namese Home Cook­ing” (Ten Speed Press, $35), Phan de­con­structs many of the ba­sic tech­niques and in­gre­di­ents that he and his staff use at the restau­rant for home cooks who’d like to try their hand at Viet­namese sta­ples, in­clud­ing dumplings, stews, rolls, noo­dles and braised, stir-fried and grilled meats, such as this pork chop fla­vored with a le­mon­grass mari­nade.

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