An: To Eat
Recipes and Stories from a Vietnamese Family Kitchen
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- $ 82.900,00
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- $ 82.900,00
Descripción editorial
In Vietnamese, "AN" means "TO EAT," a happy coincidence, since the An family has built an award-winning restaurant empire -- including the renowned celebrity favorite Crustacean Beverly Hills -- that has been toasted by leading food press, including Bon Appét, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the "mother of fusion" and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously "secret" recipes, including "Mama's" Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken.
Helene's transformation from pampered "princess" in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.
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Mother Helene and daughter Jacqueline pair up to chronicle Helene's storied life from historical and culinary perspectives. Helene, the famed owner of the House of An, would tell her children the stories behind the many meals she cooked. Traditional Vietnamese recipes are passed down orally, so Jacqueline sought a way to permanently record her mother's story and recipes as well as to depict the lifestyle of a forgotten time. Together, they tell Helene's story through food, sharing traditional recipes and modern takes on American dishes with Asian touches. They tout the healthiness of Vietnamese cuisine and seek to demystify this way of cooking. The authors highlight common cooking techniques, their favorite ingredients, and the secrets to cooking perfect rice. Cornerstone classic dishes include oven-roasted lemongrass chicken, beef pho, and spicy chicken and shrimp ramen in cognac XO sauce. Gorgeous full-color photos will leave readers craving their stunning slow-roasted pork with ginger balsamic glaze; coconut spare ribs; and caramelized lemongrass shrimp. Part biography, part history lesson, and part celebration of the crisp freshness of Vietnamese cuisine, this superb collection will attract and entice a new legion of cooks who seek healthy and flavorful food.
