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The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between [A Cookbook]
240 pages, Hardcover
Published September 10, 2024
3 people are currently reading
83 people want to read
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Displaying 1 - 4 of 4 reviews
November 18, 2024
I loved this often amusing, always thoughtful meditation on the author's immigrant family, the food they cook and eat, and how their culinary traditions simultaneously reflect their history and demonstrate their resilience, creativity, and ingenuity in adapting to their new environs. The entire cookbook and its personal stories resonated with me, and I'm very much looking forward to exploring its recipes.
October 3, 2024
The Memory of Taste by Tu David Phu, co-authored with Soleil Ho, is a heartfelt and visually stunning exploration of Vietnamese-American cuisine that intertwines personal narrative with culinary tradition. This debut cookbook is not just a collection of recipes; it serves as a tribute to Phu's heritage, family history, and the resilience of immigrant communities.
Phu's culinary journey is deeply rooted in his family's experiences as refugees from Phú Quôc, an island known for its artisanal fish sauce. The book features over 85 recipes that reflect both traditional Vietnamese dishes and innovative interpretations that draw from Phu's upbringing in Oakland, California. The narrative is rich with stories from his childhood, emphasizing the lessons learned from his parents about frugality and resourcefulness in cooking.
The Memory of Taste emphasizes the importance of cultural identity and the role food plays in preserving memories. Phu shares poignant anecdotes about his family’s past, illustrating how food has been a medium for connection and storytelling. This personal touch adds depth to the recipes, making them resonate on an emotional level.
The cookbook categorizes recipes thematically, including sections dedicated to seafood dishes, meals embodying diasporic resilience, and those reflecting Phu's personal culinary evolution. Dishes like Bánh Ít Trần (Sticky Rice Dumplings) and Cơm Cua Hấp (Dungeness Crab Donburi) showcase the vibrant flavors of Vietnamese cuisine while encouraging cooks to embrace sustainability through creative ingredient use.
The collaboration with Soleil Ho enriches the book’s storytelling aspect. Ho's insights help articulate the techniques behind the recipes, making them accessible to a broader audience. The engaging narratives throughout the book highlight the significance of each dish within the context of Vietnamese culture and Phu’s family history.
The Memory of Taste is beautifully presented, featuring stunning photography that captures both the dishes and the essence of Vietnamese culture. The visuals complement the text perfectly, inviting readers to not only cook but also appreciate the artistry involved in each dish.
In summary, The Memory of Taste by Tu David Phu is a remarkable cookbook that transcends traditional culinary literature. It offers readers an intimate glimpse into Vietnamese-American life through food while celebrating the resilience of immigrant families. With its engaging stories, diverse recipes, and beautiful photography, this book is a must-have for anyone interested in exploring the rich tapestry of Vietnamese cuisine and culture. Whether you are a novice cook or an experienced chef, Phu's heartfelt approach will inspire you to connect with your own culinary roots.
Phu's culinary journey is deeply rooted in his family's experiences as refugees from Phú Quôc, an island known for its artisanal fish sauce. The book features over 85 recipes that reflect both traditional Vietnamese dishes and innovative interpretations that draw from Phu's upbringing in Oakland, California. The narrative is rich with stories from his childhood, emphasizing the lessons learned from his parents about frugality and resourcefulness in cooking.
The Memory of Taste emphasizes the importance of cultural identity and the role food plays in preserving memories. Phu shares poignant anecdotes about his family’s past, illustrating how food has been a medium for connection and storytelling. This personal touch adds depth to the recipes, making them resonate on an emotional level.
The cookbook categorizes recipes thematically, including sections dedicated to seafood dishes, meals embodying diasporic resilience, and those reflecting Phu's personal culinary evolution. Dishes like Bánh Ít Trần (Sticky Rice Dumplings) and Cơm Cua Hấp (Dungeness Crab Donburi) showcase the vibrant flavors of Vietnamese cuisine while encouraging cooks to embrace sustainability through creative ingredient use.
The collaboration with Soleil Ho enriches the book’s storytelling aspect. Ho's insights help articulate the techniques behind the recipes, making them accessible to a broader audience. The engaging narratives throughout the book highlight the significance of each dish within the context of Vietnamese culture and Phu’s family history.
The Memory of Taste is beautifully presented, featuring stunning photography that captures both the dishes and the essence of Vietnamese culture. The visuals complement the text perfectly, inviting readers to not only cook but also appreciate the artistry involved in each dish.
In summary, The Memory of Taste by Tu David Phu is a remarkable cookbook that transcends traditional culinary literature. It offers readers an intimate glimpse into Vietnamese-American life through food while celebrating the resilience of immigrant families. With its engaging stories, diverse recipes, and beautiful photography, this book is a must-have for anyone interested in exploring the rich tapestry of Vietnamese cuisine and culture. Whether you are a novice cook or an experienced chef, Phu's heartfelt approach will inspire you to connect with your own culinary roots.
September 29, 2024
The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between A Cookbook Tu David PhuThe Memory of Taste: Vietnamese American Recipes from Phu Quoc, Oakland, and the Spaces Between by Tu David Phu & Soleil Ho
This is a beautiful book. The writing is elegant and the photographs evocative and reminiscent of a different time. The recipes are a great fusion of American tastes and Vietnamese craft. I did not have a chance to try making as many recipes as I had hoped, but the ones I did make were perfect! The Caramelized Pan-Fried Pork Chops were delicious, the addition of orange marmalade was smart, it worked well with oyster sauce, much to my surprise. Hainanese Chicken and Rice is one of my favorite dishes and the chopstick handles made poaching the chicken much easier. The dash of turmeric added a little color to the broth but did not change the taste. Except for the Crispy Skin Roasted Salmon Fillets and the Prawn Fritters, I did have time to make the more exciting fish dishes, but I will make the Foil Baked Whole Sea Bass and the Lobster Boba, one day. You will want to make every recipe in this book and read every word, this cookbook has become one of my favorites.
This is a beautiful book. The writing is elegant and the photographs evocative and reminiscent of a different time. The recipes are a great fusion of American tastes and Vietnamese craft. I did not have a chance to try making as many recipes as I had hoped, but the ones I did make were perfect! The Caramelized Pan-Fried Pork Chops were delicious, the addition of orange marmalade was smart, it worked well with oyster sauce, much to my surprise. Hainanese Chicken and Rice is one of my favorite dishes and the chopstick handles made poaching the chicken much easier. The dash of turmeric added a little color to the broth but did not change the taste. Except for the Crispy Skin Roasted Salmon Fillets and the Prawn Fritters, I did have time to make the more exciting fish dishes, but I will make the Foil Baked Whole Sea Bass and the Lobster Boba, one day. You will want to make every recipe in this book and read every word, this cookbook has become one of my favorites.
May 4, 2025
A very nice authentic + fusion Vietnamese cookbook. The sauces at the front are worth the admission. I do wish there were more vegetarian dishes but such is not the cuisine.
Displaying 1 - 4 of 4 reviews