Cook the Book: Vietnamese Home Cooking
$165 per person
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
What You'll Learn
By the end of the class, you will:
- Gain a greater understanding of the ingredients in the Vietnamese pantry
- Learn how to properly braise meat
- Get pro tips for rolling and constructing perfect spring rolls
About This Class
In his first cookbook, Vietnamese Home Cooking, Charles Phan translates some Slanted Door favorites, as well as other Vietnamese classics, for the home kitchen. Co-author Jessica Battilana will guide you through the recipes as you create a menu of dishes that showcase the best of Vietnam. She’ll walk you through the Vietnamese pantry and talk about the importance of prepping ahead when making these dishes. You’ll learn about timing, plating, and cooking techniques when you prepare classics like Green Papaya Salad and Crispy Spring Rolls. Jessica will give you a peek inside the Slanted Door as you make these signature recipes with her expert guidance along the way.
Fresh Spring Rolls, Green Papaya Salad with Crispy Shallots, Whole Fish with Tomatoes and Pickled Mustard Greens, and Pork Clay Pot
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Jessica Battilana is a freelance food writer and recipe developer. She has co-authored six cookbooks, including Vietnamese Home Cooking, with Charles Phan, Tartine Book 3, with Chad Robertson, and Home Cooked, with Anya Fernald. Her forthcoming solo cookbook, Repertoire, will be published by Little, Brown in Spring 2018, and she writes a bi-monthly column of the same name for The San Francisco Chronicle.