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Product Identifiers

PublisherRunning Press

ISBN-100762458356

ISBN-139780762458356

eBay Product ID (ePID)215879191

Product Key Features

Book TitleAn: to Eat : Recipes and Stories from a Vietnamese Family Kitchen

Number of Pages296 Pages

LanguageEnglish

TopicReference, Essays & Narratives, Regional & Ethnic / Vietnamese

Publication Year2016

IllustratorYes

GenreCooking

AuthorJacqueline an, Helene an

FormatHardcover

Dimensions

Item Height1 in

Item Weight45.9 Oz

Item Length8.8 in

Item Width9.8 in

Additional Product Features

Intended AudienceTrade

LCCN2015-958289

Dewey Edition23

Reviews" An: To Eat isn't just a good cookbook, it's a hell of a story." --Epicurious.com " An: To Eat is a beautifully photographed (by Evan Sung) book that combines many of Crustacean's recipes with the central story of the An family." --Los Angeles Times "It's so wonderful: The An story, the An family, and especially the An food. Vietnamese royal cuisine meets L.A. flair." --Alan Richman, 16-time James Beard Foundation winner for food writing and GQ food correspondent Chef Helene An's talent for composing flavors is virtuosic. Her contribution to the California culinary landscape places her firmly in the ranks of Alice Waters and Wolfgang Puck. An: To Eat grants us a peek at some of her delectably covert recipes--after all, everyone loves a tasty secret." --Eddie Lin, Los Angeles Times food writer "Chef An's cooking isn't simply about food. It's a celebration of life, of family, of survival and triumph. Her life is a tribute to living well -- and living with love!" --Merrill Shindler, KABC Radio, "It's so wonderful: The An story, the An family, and especially the An food. Vietnamese royal cuisine meets L.A. flair." -Alan Richman, 16-time James Beard Foundation winner for food writing and GQ food correspondent Chef Helene An's talent for composing flavors is virtuosic. Her contribution to the California culinary landscape places her firmly in the ranks of Alice Waters and Wolfgang Puck. An: To Eat grants us a peek at some of her delectably covert recipes--after all, everyone loves a tasty secret." -Eddie Lin, Los Angeles Times food writer, " An: To Eat isn't just a good cookbook, it's a hell of a story." --Epicurious.com "It's so wonderful: The An story, the An family, and especially the An food. Vietnamese royal cuisine meets L.A. flair." --Alan Richman, 16-time James Beard Foundation winner for food writing and GQ food correspondent Chef Helene An's talent for composing flavors is virtuosic. Her contribution to the California culinary landscape places her firmly in the ranks of Alice Waters and Wolfgang Puck. An: To Eat grants us a peek at some of her delectably covert recipes--after all, everyone loves a tasty secret." --Eddie Lin, Los Angeles Times food writer "Chef An's cooking isn't simply about food. It's a celebration of life, of family, of survival and triumph. Her life is a tribute to living well -- and living with love!" --Merrill Shindler, KABC Radio

Dewey Decimal641.59597

SynopsisIn 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. 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 is beautifully chronicled in this 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., 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 App tit, 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., In Vietnamese, AN" means TO EAT," a happy coincidence, since the An family has built an award-winning restaurant empire, including the renowned celebrity favourite Crustacean Beverly Hills,that has been toasted by leading food press, including Bon Appetit, 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., In Vietnamese, AN" means TO EAT," a happy coincidence, since the An family has built an award-winning restaurant empire, including the renowned celebrity favourite Crustacean Beverly Hills,that has been toasted by leading food press, including Bon Appétit, 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., 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. 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 is beautifully chronicled in this 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.

LC Classification NumberTX724.5.V5