Oakland-raised chef, Top Chef alum, and Emmy-nominated filmmaker Tu David Phu, executive chef and managing partner at the Las Vegas restaurant District One, cut his culinary teeth working in some of the country's most prestigious restaurants, but he later realized that it was his Vietnamese refugee parents who imparted the most important lessons, including but not limited to "frugality, food-covery cooking, and practical gill-to-fin eating." His new book The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between captures this resourceful, pragmatic spirit with childhood memories, stories of his family's life on Phú Quốc, stunning photography, and tips on everything from fish butchering to whipping up Dungeness crab donburi. He'll be joined by local author Susan Lieu, who wrote the heart-wrenching memoir The Manicurist's Daughter. by Julianne Bell