To all our guests at the Slanted Door and its sister restaurants, thank you for supporting a dream that began three decades ago and half a world away. This journey—much less this book—would not have been possible without you.
Author: Charles Phan
Publisher: Ten Speed Press
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.
Just five years later, Ernie's closed; its heyday had long passed.9 The Slanted Door filled the void. By the late 1990s, it was among the most celebrated restaurants in San Francisco, serving high-priced Vietnamese cuisine.
Author: Carol Helstosky
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Slants Feng shui masters have observed over the years that slanted ceilings , beams , and doors have a pernicious ( “ killing chi ” ) influence on human affairs . The Chinese term for a slanted door is literally the “ evil , wicked door ...
Author: Jose Armilla
Publisher: Llewellyn Worldwide
Category: Business & Economics
If you thought that feng shui was just interior design, think again! Feng shui is the ancient Chinese system of harmonizing the person with his or her surroundings through the subtle manipulation of chi, or universal energy. Negotiate with Feng Shui teaches you how to sense and balance chi in your body and your environment, creating a win-win situation for both parties involved in any negotiation. We all negotiate every day, although we might not think of many of our social interactions as negotiations. Whether you are buying a car, closing a business deal, hammering out an international treaty, or just dealing with an unruly teenager, you can use feng shui to analyze advantageous locations, select auspicious moments, and maximize compatibility between the parties. Negotiate with Feng Shui is unlike any other feng shui book. Author Jose Armilla shows you how to apply feng shui techniques to everyday situations like buying a car or asking for a pay raise. Using the straightforward techniques presented in this book, you will: ·Learn how to sense positive and negative chi in the body and in the environment ·Discover the secret to picking auspicious times and dates for important meetings ·Learn how to feng shui your present house as well as your dream house, including examples of positive and negative layouts ·Get tips on bargaining - everywhere from the flea market to the Internet ·Learn ancient blessings that improve the vibrations of the meeting place In part two of this groundbreaking book, the author, a retired United States diplomat, examines how feng shui works in the "real world." Discover the role feng shui has played in historic peace talks associated with the Opium War, the Korean War, the Vietnam War, and the Cold War. Negotiate the feng shui way and encourage success and happiness for everyone involved!
Adkins, now one of the Slanted Door Group's longest-running employees, got his start in the service industry in Southern California at his stepfather's diner. His first foray into bartending was at a bar inside a Nordstrom's department ...
Author: Shanna Farrell
Publisher: Arcadia Publishing
An American invention, the cocktail fluctuated in popularity following Prohibition and had firmly taken root in the culinary landscape by the 1990s. The Bay Area played a significant role in reviving it--as much as New York and London. From the distillers who pioneered craft spirits and Alice Waters' revolutionary take on simple, fresh food at Chez Panisse to the bartenders who cared enough to grow a dedicated cocktail community, this is the story of how the Bay Area shaped the art of elevated drinking in America. Through oral history interviews and recipes, author Shanna Farrell chronicles the narrative history of the modern cocktail renaissance.
The Slanted Door is the biggest-grossing restaurant in California, and one of America's most famous restaurants. However, those facts don't begin to convey what this place is all about. Since it opened in 1995, the Slanted Door has been ...
Author: Stuart Pigott
A celebrated wine journalist presents a comprehensive, entertaining primer on one of the most beloved wines of our time: Riesling. Diverse, drinkable, aromatic, and refreshing, Riesling is a chameleon among white wines. From its food-friendly flavor and favorable price point to its ability to be either bone-dry or honey-sweet, there are very good reasons to argue that Riesling is not just a popular wine of the moment, but the finest white of our time. In Best White Wine on Earth, wine journalist and Riesling enthusiast Stuart Pigott extols the virtues of his favorite varietal and explores the history behind this magnificent grape. Traveling to the great Riesling-producing regions of the world—from North America to Europe, Australia, New Zealand, and South America—Pigott provides tasting notes, top-rated recommendations, and fascinating insights into how the wine is made, all while making an impassioned case that it is, truly, the best white on earth. Written simply enough for a novice, but with enough expertise and insight to satisfy the most sophisticated collector, this is a must-have guide for any white wine enthusiast.
You even need a reservation for lunch, especially since the James Beard Foundation named chef Charles Phan Best Chef in California in 2004 and made the Slanted Door a finalist in the 2008 Outstanding Restaurant competition. See map p.
Author: Paula Tevis
Publisher: John Wiley & Sons
For Dummies Travel guides are the ultimate user-friendly trip planners, combining the broad appeal and time-tested features of the For Dummies series with up-to-the-minute advice and information from the experts at Frommer’s. • Small trim size for use on-the-go • Focused coverage of only the best hotels and restaurants in all price ranges • Tear-out “cheat sheet” with full-color maps or easy reference pointers San Francisco is one of the most exciting, inviting, unique, and eclectic cities in the world. From the Golden Gate Bridge to Lombardy Street to the Embarcadero…from Little Italy to Chinatown to Russian Hill, there’s an invigorating mix of attractions and cultures. This friendly guide helps you zero in on your "must sees" and plan your personal itinerary. Enjoy incredible upscale shopping or bargain-hunting in Chinatown, browse for books at City Lights, or hit Haight Street or Hayes Street for the latest trends Choose from all kinds of entertainment options, ranging from a Giants game to grand opera to theater to blues to leather-clad, fire-dancing performance artists Have a romantic dinner at Absinthe or Quince, sip a cappuccino in North Beach, enjoy authentic Italian pastas, or try the catch of the day Take a day trip to Berkeley, an overnighter to the coast, or a getaway to Wine Country, including winery tours and a mud bath Like every For Dummies travel guide, San Francisco For Dummies, 5th Edition helps you make the most of your vacation. It includes: Down-to-earth trip-planning advice Info on the best ships for every budget Tips on sightseeing at ports of call Handy Post-it Flags to mark your favorite pages Whether you want to experience the thrills and views provided by the cable cars, escape from Alcatraz, climb Telegraph Hill, bike in Golden State Park, or simply relax in a room with a private outdoor soaking tub, this guide helps you find your way in the City by the Bay.
Charles Phan created these dishes for the Slanted Door, his signature fine-dining restaurant in San Francisco. Phan's family had escaped Vietnam on a cargo ship in 1975, just after the Fall of Saigon.1 Today those cargo ships bring ...
Author: Laresh Jayasanker
Publisher: University of California Press
Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.
Heaven's Dog and Slanted Door also use orgeat, pineapple gomme, gomme syrup, grenadine, and raspberry gomme made by Small Hand Foods, which is owned by Slanted Door bartender Jennifer Colliau. The succinct cocktail menu is swayed more ...
Author: James Teitelbaum
Publisher: Santa Monica Press
Featuring hundreds of cocktail bars in dozens of cities across the United States and around the world, Destination: Cocktails is the traveler’s guide to the craft cocktail movement. From New York to Los Angeles and London to Tokyo, this book is the ultimate reference to a network of fantastic bars providing their customers with only the best in gourmet beverages. Destination: Cocktails explores a variety of venues, and features urban lounges, dive bars, and five-star hotels alike. Some locations are brand new, and some have been serving drinks since the 19th century. What do they have in common? They all make quality cocktails, crafted with care, using only the best ingredients. For a bar to be included in this distinguished guide, all that mattered was what was in the glass. With drink reviews, insightful interviews with the proprietors and mixologists, fascinating historical trivia, and a bonus recipe section, Destination: Cocktails is an unrivaled reference book for the craft cocktail enthusiast. Your ultimate cocktail crawl begins here and now—don’t forget to send us a postcard!
Stir in the scallions. Taste and, if needed, add a little more of the fish sauce mixture to season the dish. Sprinkle with pepper to taste and serve in a bowl. THE SLANTED DOOR — A VERY CALIFORNIAN, VERY ASIAN, VERY FRENCH RESTAURANT ...
Author: Joan Nathan
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
His wine list at the Slanted Door was a Sutra, governed by a spiritual agenda that ensured low-alcohol and food-friendly wines of agricultural integrity. I loved to watch him police the contents of the walk-in or irascibly turn away ...
Author: Thad Vogler
Publisher: Ten Speed Press
Spirits expert Thad Vogler, owner of the James Beard Award–winning Bar Agricole, takes readers around the world, celebrating the vivid characters who produce hand-made spirits like rum, scotch, cognac, and mezcal. From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink. Thad Vogler is one of the most important people in the beverage industry today. He’s a man on a mission to bring “grower spirits”—spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates—to the public eye, before they disappear completely. We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost. By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler’s memoir will open your eyes to the rich world of traditional, small-scale distilling—and in the process, it will completely change the way you think about and buy spirits.