An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen

An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen

In Vietnamese, "A" signifies "TO EAT," a fortuitous situation, since the A family has assembled an honor winning café domain - including the prestigious VIP most loved Crustacean Beverly Hills - that has been toasted by driving food press, including Bon Appã©t, Gourmet, InStyle and the Food Network. Helene A, leader cook and authority of the House of An, is hailed as the "mother of combination" and was enlisted into the Smithsonian Institute for her unique style that unites Vietnamese, French, and California-new impacts. Presently her little girl Jacqueline recounts to the family story and offers her mom's delectable and beforehand "mystery" plans, including "Mama's" Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken.

Helene's change from spoiled "princess" in French Colonial Vietnam, to exile then restaurateur, and her excursion from Indochina's lavish fields to family kitchen gardens in California are delightfully chronicled all through the book. The outcome is an entrancing look at a lost world, and the advancement of a remarkable cooking. The 100 plans in A: To Eat highlight clean flavors, straightforward procedures, and exceptional turns that could just have originated from Helene's own story

About the Author
Helene An is one of the most celebrated chefs in America, regularly chosen by the James Beard Foundation to host events and by Hollywood elite to cater Oscar parties. She was inducted into the Smithsonian Institute in 2007 for her contribution to introducing Vietnamese cuisine to mainstream America. Helene grew up in French Colonial Vietnam, but fled with her family to Saigon in 1955 after the Communist invasion. Twenty years later, she had to flee Saigon and soon settled in San Francisco, where she established the city's first Vietnamese restaurant, Thanh Long.

Helene oversees the House of An that includes five restaurants throughout California including Crustacean Beverly Hills, named Esquire's "Best New Restaurant" in 1997 and winner of the prestigious Five-Star Diamond Award from the American Academy of Hospitality Sciences in 2015. Helene's tantalizing food -- featured on the Food Network's The Best Thing I Ever Ate -- has long been hailed by critics, celebrities, and an adoring public.

Jacqueline An is a Wharton School of Business graduate and one of Helene's five daughters behind the House of An. Jacqueline grew up listening to stories of her mother's childhood in Vietnam, the adventures, the dangers, and the elegance of the Indochine era. Jacqueline seeks to share Helene's culinary inspirations so that home cooks can bring some of the same magic into their own kitchens. When she is not caring for her two young sons, she can usually be found in the kitchen with Helene creating new dishes for their restaurants and at home.

I am so glad I ordered this book. It helped me continue to fall in love with Vietnamese food. Well written, great pictures and even a bit of history.-Diane Hunter

I have eaten at her restaurant many times... these recipes are delicious. Delightful storytelling. In an age where I get most of my recipes online, this is a cookbook worth keeping. Plus, the garlic noodle recipe is closer to the restaurant version than any I have tried.. And I have been trying to duplicate the recipe for years. -Nanalisa 

Amazing book and an amazing read. A must have to look into this cuisine. I picked it one day at a friends house and literally just poured through it because of information. It is not just a recipe book. Gives a lot of history on top of recipes.-Sasha 

Download Ebook An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen | 198 Mb | Pages 296 | EPUB | 2016

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