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The Memory of Taste: Vietnamese American Recipes from Ph? Quoc, Oakland, and the Spaces Between [A Cookbook] - Hardcover
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Language:EnglishPublisher:4 Color BooksISBN-13:9781984861900ISBN-10:1984861905UPC:9781984861900Book Category:CookingBook Subcategory:Regional & Cultural, Essays & NarrativesBook Topic:VietnameseSize:9.90 x 8.10 x 1.00 inchesWeight:2.2531Product ID:SCJDAE14XG
A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that's "full of powerful writing and compelling flavors" (Saveur). "Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora."--Viet Thanh Nguyen, author of Pulitzer Prize winner The Sympathizer Tu David Phu trained in the nation's top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Ph? Qu?c. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating. Centered around Tu's childhood memories in the diverse Bay Area and family stories of life on Ph? Quốc island, The Memory of Taste explores the Phu family's ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including: - Staples in every Vietnamese kitchen like Cơm Tấm (Broken Rice), D?n Sả (Lemongrass Paste), and Nước Mắm Cham (Everyday Fish Sauce)
- Seafood dishes that utilize the less "desired" parts like Huyết C? T?i Chanh (Tuna Bloodline Tartare), Canh Chua Đầu C? Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương C? Hồi Ghi?n Gi?n (Fried Fish Frames)
- Fine-dining dishes from Tu's pop-up days like Gỏi Cuốn C? Cornets, M? X?o Tỏi Nấm Cục (Truffled Garlic Noodles), and B?nh Canh Carbonara
- Adapted recipes from new traditions like B?nh ?t Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)
The Memory of Taste is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.
- Seafood dishes that utilize the less "desired" parts like Huyết C? T?i Chanh (Tuna Bloodline Tartare), Canh Chua Đầu C? Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương C? Hồi Ghi?n Gi?n (Fried Fish Frames)
- Fine-dining dishes from Tu's pop-up days like Gỏi Cuốn C? Cornets, M? X?o Tỏi Nấm Cục (Truffled Garlic Noodles), and B?nh Canh Carbonara
- Adapted recipes from new traditions like B?nh ?t Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)
The Memory of Taste is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.
Language:EnglishPublisher:4 Color BooksISBN-13:9781984861900ISBN-10:1984861905UPC:9781984861900Book Category:CookingBook Subcategory:Regional & Cultural, Essays & NarrativesBook Topic:VietnameseSize:9.90 x 8.10 x 1.00 inchesWeight:2.2531Product ID:SCJDAE14XG
Tu David Phu is a Vietnamese American, San Francisco Chronicle Rising Star Chef, a Top Chef alumnus, author, and an Emmy-nominated filmmaker from Oakland. He is the executive chef and managing partner at District One in Las Vegas. Tu has cooked across various cultures, from the American culinary treasures to classical European traditions. But it is what he calls "the memory of taste" that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food. Soleil Ho is a Vietnamese American writer, podcaster, and burnt-out chef. They served as the San Francisco Chronicle's restaurant critic for four years, and their food and culture writing has also appeared in The New Yorker, Bitch Media, GQ, and The Best American Food Writing. They've also won the James Beard Foundation's Craig Claiborne Distinguished Restaurant Review Award. Stephen Satterfield has spent his career redefining food and beverage by organizing, activating, and educating. He is the founder of Whetstone and the host of the critically acclaimed Netflix docuseries, High on the Hog.
Publisher: 4 Color Books
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A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that's "full of powerful writing and compelling flavors" (Saveur). "Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora."--Viet Thanh Nguyen, author of Pulitzer Prize winner The Sympathizer Tu David Phu trained in the nation's top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Ph? Qu?c. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating. Centered around Tu's childhood memories in the diverse Bay Area and family stories of life on Ph? Quốc island, The Memory of Taste explores the Phu family's ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including: - Staples in every Vietnamese kitchen like Cơm Tấm (Broken Rice), D?n Sả (Lemongrass Paste), and Nước Mắm Cham (Everyday Fish Sauce)
- Seafood dishes that utilize the less "desired" parts like Huyết C? T?i Chanh (Tuna Bloodline Tartare), Canh Chua Đầu C? Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương C? Hồi Ghi?n Gi?n (Fried Fish Frames)
- Fine-dining dishes from Tu's pop-up days like Gỏi Cuốn C? Cornets, M? X?o Tỏi Nấm Cục (Truffled Garlic Noodles), and B?nh Canh Carbonara
- Adapted recipes from new traditions like B?nh ?t Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)
The Memory of Taste is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.
- Seafood dishes that utilize the less "desired" parts like Huyết C? T?i Chanh (Tuna Bloodline Tartare), Canh Chua Đầu C? Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương C? Hồi Ghi?n Gi?n (Fried Fish Frames)
- Fine-dining dishes from Tu's pop-up days like Gỏi Cuốn C? Cornets, M? X?o Tỏi Nấm Cục (Truffled Garlic Noodles), and B?nh Canh Carbonara
- Adapted recipes from new traditions like B?nh ?t Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)
The Memory of Taste is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.
Tu David Phu is a Vietnamese American, San Francisco Chronicle Rising Star Chef, a Top Chef alumnus, author, and an Emmy-nominated filmmaker from Oakland. He is the executive chef and managing partner at District One in Las Vegas. Tu has cooked across various cultures, from the American culinary treasures to classical European traditions. But it is what he calls "the memory of taste" that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food. Soleil Ho is a Vietnamese American writer, podcaster, and burnt-out chef. They served as the San Francisco Chronicle's restaurant critic for four years, and their food and culture writing has also appeared in The New Yorker, Bitch Media, GQ, and The Best American Food Writing. They've also won the James Beard Foundation's Craig Claiborne Distinguished Restaurant Review Award. Stephen Satterfield has spent his career redefining food and beverage by organizing, activating, and educating. He is the founder of Whetstone and the host of the critically acclaimed Netflix docuseries, High on the Hog.
Publisher: 4 Color Books
Contributor(s)
Author