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The Slanted Door: Modern Vietnamese Food [A Cookbook]
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About The Slanted Door: Modern Vietnamese Food [A
Product Description The long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door. 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. Amazon.com Review Featured Recipes from The Slanted Door Review “Each tantalizing recipe in The Slanted Door cookbook reminds me of a meal I’ve savored over the past fifteen years. In fact, I couldn’t stop smiling as I read this book! Thanks to Charles Phan, many of us have learned to love Vietnamese cooking through his lens—which is as authentically San Francisco as it is Vietnamese. All of the signature dishes from The Slanted Door are here, beckoning you to cook them, and best of all, you actually can.” –Danny Meyer, restaurateur and author of Setting the Table “I have had more great meals at The Slanted Door than I can count. The cuisine has never failed to be reliably delicious. Charles Phan has brilliantly turned America on to the flavors of Vietnam and the genius of his thinking is laid out in this book.” –Rajat Parr, co-author of Secrets of the Sommeliers and wine director of the Mina Group About the Author CHARLES PHAN is the executive chef and owner of The Slanted Door family of restaurants, and the author of IACP award-winning book, Vietnamese Home Cooking. He received the James Beard Award for Best Chef California in 2004, and in 2011, was inducted into the James Beard Foundation’s Who’s Who of Food in America. He lives in San Francisco with his wife and their three children. Excerpt. © Reprinted by permission. All rights reserved. Introduction It’s hard to imagine that the Slanted Door is turning twenty. For so long it was just a thought in the back of my mind. A belief, really, that simple Vietnamese food, served in a modern setting, would be a hit with San Francisco diners. When we opened in the Mission in 1995, we were blessed to be pretty busy within a few months. If you had told me then, though, that our spring rolls and shaking beef would eventually anchor the Ferry Building and spawn a family of restaurants, I would have called you crazy. That’s exactly what the bank called me, by the way—crazy—when I first asked them for a small business loan. It’s what a lot of people said when I first talked about opening a restaurant. I’m thrilled to be able to share the Slanted Door story with you because it’s one that I never could have planned. My family arrived in San Francisco in the 1970s as boat refugees. I was the oldest of six kids, and Mom and Dad—formerly successful merchants in Vietnam—had to work two minimum-wage jobs each to make ends meet. My dad was a janitor at Malcolm Stroud’s Coachman, one of San Francisco’s famous watering holes. I started busing tables there when I was a teenager. I got to know one of the hostesses, Mary Lou, and she helped me land a few shifts at Mum’s, a dance club. Disco was all the rage, and Mum’s was one of these big private clubs with a dining area surrounding the dance floor. People would eat and dance and pretty much party the night away. Between the pub and the club, I was working three or four nights a week, as well as most weekends. I’d bus tables, then work a bar back shift, refilling ice buckets and cocktail trays and the like. I might not have realized it at the time, but what I was really doing was gaining exposure to the restaurant scene, to the wide world of food and d
