The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between [A Cookbook]

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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 blends the Oakland native’s modern culinary style with the food wisdom from his refugee family.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 Phú Quôc. 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 Phú Qu?c 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 Com T?m (Broken Rice), Dán S? (Lemongrass Paste), and Nu?c M?m Cham (Everyday Fish Sauce) Seafood dishes that utilize the less “desired” parts like Huy?t Cá Tái Chanh (Tuna Bloodline Tartare), Canh Chua Ð?u Cá H?i (Hot Pot-style Salmon Head Sour Soup), and Xuong Cá H?i Ghiên Giòn (Fried Fish Frames) Fine-dining dishes from Tu’s pop-up days like G?i Cu?n Cá Cornets, Mì Xào T?i N?m C?c (Truffled Garlic Noodles), and Bánh Canh Carbonara Adapted recipes from new traditions like Bánh Ít Tr?n (Sticky Rice Dumplings), Com Cua H?p (Dungeness Crab Donburi), and Ph? V?t Nu?ng (Roasted Duck Ph?)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.