To Eat : Recipes and Stories from a Vietnamese Family Kitchen by Jacqueline An read ebook TXT, DJV, FB2
9780762458356 English 0762458356 For the first time in 40 years, renowned master chef Helene An of Crustacean Beverly Hills and the An Family restaurant dynasty is sharing the delicious dishes that got her inducted into the Smithsonian Institute for her culinary contributions to America, and the incredible stories behind them. Along with her favorite recipes (which brilliantly marries traditional Vietnamese fare with French and farm-fresh Californian), An chronicles her personal transformation from pampered "princess" in French Colonial Vietnam, to refugee to restaurateur. It's a fascinating peek at a lost world...From Indochina's lush fields to family kitchen gardens in California, An tells of her harrowing journey and how it has influenced her cuisine. Why is it called The Secret Kitchen ? As An built her restaurant empire, she wanted to protect her family's legacy and keep corporate spies at bay, so she constructed a completely separate kitchen within each of her restaurant kitchens - only family members were allowed access. After a lifetime of perfecting her signature dishes, she has decided it's time to share her experiences and favorite recipes with everyone. Now every home cook is welcome to try her cuisine!, In "An: to eat," Helene An, renowned master chef and matriarch of the House of An, shares the delicious and previously secret recipes that have won her praise from food critics and celebrities alike. Helene has been hailed as the mother of fusion by the "San Francisco Chronicle" s Michael Bauer for her signature style that brings together Vietnamese, French, and California-fresh influences, and her restaurantsincluding the famed Crustacean of Beverly Hillshave been toasted by "Bon Appetit, Gourmet, InStyle" and the Food Network. Now fans of her restaurants can cook for themselves the dishes that have made the House of An famous, including Mama s Beef Pho, Shiitake Chicken, and Spicy Eggplant.Throughout the book, An also chronicles her personal transformation from pampered princess in French Colonial Vietnam, to refugee, to restaurateur, and her journey from Indochina s lush fields to family kitchen gardens in California. The result is a fascinating peek at a lost world, at the evolution of a sought-after cuisine, and at a harrowing riches-to-ragsand back to richesstory. ", 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 Hillsthat 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.", n Vietnamese, an means to eat, a happy coincidence, sincethe An family has built an award-winning restaurant empire including the renowned celebrity favorite Crustacean Beverly Hillsthat 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 infl uences. 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 ColonialVietnam, 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."
9780762458356 English 0762458356 For the first time in 40 years, renowned master chef Helene An of Crustacean Beverly Hills and the An Family restaurant dynasty is sharing the delicious dishes that got her inducted into the Smithsonian Institute for her culinary contributions to America, and the incredible stories behind them. Along with her favorite recipes (which brilliantly marries traditional Vietnamese fare with French and farm-fresh Californian), An chronicles her personal transformation from pampered "princess" in French Colonial Vietnam, to refugee to restaurateur. It's a fascinating peek at a lost world...From Indochina's lush fields to family kitchen gardens in California, An tells of her harrowing journey and how it has influenced her cuisine. Why is it called The Secret Kitchen ? As An built her restaurant empire, she wanted to protect her family's legacy and keep corporate spies at bay, so she constructed a completely separate kitchen within each of her restaurant kitchens - only family members were allowed access. After a lifetime of perfecting her signature dishes, she has decided it's time to share her experiences and favorite recipes with everyone. Now every home cook is welcome to try her cuisine!, In "An: to eat," Helene An, renowned master chef and matriarch of the House of An, shares the delicious and previously secret recipes that have won her praise from food critics and celebrities alike. Helene has been hailed as the mother of fusion by the "San Francisco Chronicle" s Michael Bauer for her signature style that brings together Vietnamese, French, and California-fresh influences, and her restaurantsincluding the famed Crustacean of Beverly Hillshave been toasted by "Bon Appetit, Gourmet, InStyle" and the Food Network. Now fans of her restaurants can cook for themselves the dishes that have made the House of An famous, including Mama s Beef Pho, Shiitake Chicken, and Spicy Eggplant.Throughout the book, An also chronicles her personal transformation from pampered princess in French Colonial Vietnam, to refugee, to restaurateur, and her journey from Indochina s lush fields to family kitchen gardens in California. The result is a fascinating peek at a lost world, at the evolution of a sought-after cuisine, and at a harrowing riches-to-ragsand back to richesstory. ", 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 Hillsthat 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.", n Vietnamese, an means to eat, a happy coincidence, sincethe An family has built an award-winning restaurant empire including the renowned celebrity favorite Crustacean Beverly Hillsthat 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 infl uences. 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 ColonialVietnam, 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."