Crispy rice cakes filled with mung beans and shrimp from the Slanted Door.

Whether you call it the Year of the Ram, Goat or Sheep, it’s high time to celebrate the Lunar New Year, which begins on Thursday.

“Crispy Rice Cakes” are not something I necessarily grew up eating on this special holiday, which is celebrated by those of Chinese, Vietnamese and Korean descent. But the itty-bitty cakes looked so precious when I spotted them in “The Slanted Door” cookbook that I couldn’t help but envision how wonderful they would be alongside cups of steaming tea or sake for this festive occasion.

The Ten Speed Press book, of which I received a review copy, is by Charles Phan, owner of the pioneering Slanted Door restaurant in San Francisco. It takes readers on a journey from the early days of the restaurant to its multiple moves around the city to finally its smash-hit location on the Embarcadero. Regular diners will recognize recipes for their favorite Shaking Beef, Dungeness Crab with Cellophane Noodles, and Grapefruit and Jicama Salad, along with a surprising number of cocktails. Those who have never eaten there will long to do so.

These two-bite morsels can be picked up with your fingers or chopsticks, then dipped into soy sauce, chili oil or Sriracha.

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