Vietnamese Home Cooking

When Charles Phan opened The Slanted Door in 1995, he introduced American diners to a new world of Vietnamese cuisine: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In the same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that, with an understanding of its fundamental techniques and ingredients, Vietnamese Home Cooking can be as attainable and understandable as American, French, or Italian.

Perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand with solid instruction and encouraging guidance. A wealth of photography detailing techniques and equipment, as well as vibrant shots were taken on location in Vietnam, serve as equal parts elucidation and inspiration. This definitive reference will finally secure Vietnamese food in the home cook's repertoire, with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot.

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