In Sohn-mat, which translates to “hand taste� and refers to intuitive cooking, Chef Monica Lee showcases recipes for soon tofu, the iconic Korean soup made with soft tofu, from her beloved LA Koreatown restaurant Beverly Soon Tofu. Sohn-mat is a master class in how to make this exceptional tofu soup at home, as well recipes for all of the other dishes you need to complete the meal, from banchan, to kimchi, to large-format dishes like bibimbap. Beyond its loyal customers, Beverly Soon Tofu was highly acclaimed. The restaurant was written about by Jonathan Gold and Ruth Reichl, and profiled by Anthony Bourdain in Parts Unknown. Blending the technical expertise of a chef with the practical know-how of a home cook, Sohn-mat offers what no other Korean book on the market does: a level of sophistication that is still geared toward the home kitchen. Sohn-mat is for fans of Beverly Soon Tofu and those interested in learning about Korean food and cultivating their own intuitive cooking skills.

The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce You wouldn't expect a condiment made of anchovies to gain cult status-but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind its success and founder, Cuong Pham. After a year-long journey to America from Vietnam after the war, he found himself working for Steve Jobs at Apple in 1984. But, all the while, he missed the tastes of his childhood-what the grocery store had just wasn't it-and set out to find what he and his family remembered so acutely. With this collection of 100 recipes, learn how to punch up flavor in Vietnamese classics like Bun Cha and Sugarcane Shrimp-but also in favorites like Chicken Wings and Pork Roast. With behind-the-scenes stories in every chapter spanning from breakfast, dinner, snacks, desserts, and holiday celebrations, this book encompasses a true American story and is the perfect guide to using this incredible pantry staple.

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved--and, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.--including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas--L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown.   Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan.   

Wireless Mesh Networks recently attract significant interests due to the minimal infrastructure demands and their potential for supporting mobile and pervasive computing. This work introduces a routing scheme to find best performance routes in WLAN mesh networks. A cross-layer approach is used to overcome self-interference issue of existing load-aware routing metrics. The proposed routing metric was evaluated on a multi-hop wireless emulator which allows us to emulate wireless networks on a wired testbed. Design and implementation of AEROMAN (Architecture to Evaluate Routing Protocols for Multi-hop Ad-hoc Networks) used in the emulator are presented. AEROMAN is the first, to the best of our knowledge, fully distributed approach taking into account properties of contention-based media access for wireless channel, and does not require any special hardware to emulate wireless channel.

Cuon sach tap trung vao tam tu cua nguoi lanh dao nen De Nhi Cong Hoa, ghi lai ro ve nhung gi chung toi trong thay, nhung gi nghe thay, nhung quyet dinh, menh lenh, roi nhung buoi hop cuoi cung tai Dinh Doc Lap, lan den nhung cheo chong, xoay xo cua chinh vien thuyen truong truoc khi con tau Mien Nam chim dam. Hy vong cua chung toi la se giup cho doc gia co them nhung du kien moi va chinh xac de doc gia di den nhung ket luan rieng cua minh. Doc cuon sach nay, doc gia se biet them ve nhung gi TT Thieu da tam su cung tac gia sau 1975, tu ap luc phai tu chuc toi noi ngam ngui truc khi bat buoc roi que huong, roi niem cay dang song not cuoc doi luu vong noi hai ngoai. Ong da ke lai nhieu chi tiet ve hoan canh nghiet nga cua VNCH, ve noi kho khan phai le thuoc vao ben ngoai, va ve cai canh tong thong mot nuoc ngheo. Co lan ong bat dau noi chuyen tu sang som, ngat quang, roi lai tiep tuc, lai rai cho toi mai dem khuya. Ong luon bi ray rut boi nhung tinh cam lan lon ve mot dong minh thuong ghet, mot moi tinh chang bao gio suong se. Nhin xuyen qua tam trang cua mot tong thong, doc gia se tim thay cau tra loi cua bao nhieu thac mac con nang trong long toi ngay nay. Co the doc gia con nghi rang: 'thi ra, cai tam tu cua nguoi lanh dao cung chang khac gi tam tu cua chinh minh la bao nhieu?' Vi du nhu doi voi Hoa Ky thi co the la phan dong chung ta cung bi loi cuon vao cai vong luan quan thuong ghet, vui buon. Buon vi nhinh thay nhung tham vong, doi tra cua mot vai chinh tri gia co quyen the, thoi nay qua thoi kia, anh huong khong it toi nhung bang giao voi nuoc khac. Vui vi biet rang nhan dan Hoa Ky la mot dan toc vi dai, dat that cao nhung gia tri nhan ban, ngay thang, chinh truc. Va quoc gia nay truoc chi la dong minh, bay gio lai tro thanh que huong thu hai cua minh. Roi thi sau cung TT Thieu cung nhu nhieu nguoi trong chung ta: khi o vao nhung tinh huong eo le, nhung hoanh canh tuyet vong thi chi co cach la den voi Thien Chua, den voi Troi Phat: "Doi khi toi co cam tuong nhu chang con co the lam gi hon duoc nua ngoai viec cau xin Chua"ong Thieu tam su.