N : to eat : recipes and stories from a Vietnamese family kitchen

Description

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 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. Content: Introduction My Mother's Food The Journey by Helene An Vietnam: A Brief History Vietnamese Culinary Traditions Our Recipes 1. Simple Divinity The Original Farm-to-Table Diet Kitchen Tools Basic Techniques Our Favorite Ingredients Mama's Beef Pho Oven-Roasted Lemongrass Chicken Vietnamese Chicken Coriander Cabbage Salad Caramelized Black Cod Fried Rice with Shrimp, Chicken, and Chinese Sausage Filet Mignon Shaken Beef Spicy Chicken & Shrim Ramen in Cognac XO Sauce 2. Indochine Reverie Resurrecting Old World Elegance Cognac Crab and Asparagus Soup. Red Snapper Tamarind SoupCrispy Chicken Spring Rolls Lotus, Chicken & Shrimp Salad Shrimp Summer Rolls Sizzlin Shrimp Crêpes Hot Pastry Pies (Pâté Chaud) Slow-Roasted Pork with Ginger Balsamic Glaze Snapper Baked in Banana Leaf Crispy Turmeric Fish with Fresh Dill 3. New Home Comfort From Riches to Rags From Rags to Riches And Back Again The Birth of Thanh Long Chicken Pho with Kaffir Lime Green Papaya, Long Bean, and Tomato Steak Salad with Tamarind Dressing Spicy Beef & Lemongrass Soup Beef Stew with Vietnamese Spices Lotus Soup with Pork. Eggplant Ragout with Tofu & Vietnamese Herbs Lemongrass Beef Vermicelli Seared Steak Salad with Garlic Lemon Dressing Turkey Stuffed with Sticky Rice Leftover Turkey Porridge Pork Chops with Caramel Marinade Helene's Wok Noodles with Stir-Fried Vegetables Bánh Mì with Tropical Marinated Flank Steak Vietnamese Chicken-Stuffed Cabbage Cashew Chicken Chicken an Potatoes in Curry Lemongrass Sauce Caramelized Lemongrass Shrimp Coconut Spareribs 4. Everyday Gourmet Upscale Expansion: Crustacean Serving the Stars French Onion Pho with Beef Ravioli. Baked Tofu with Julienned Snow PeasDrunken Crab Grilled Turmeric Calamari Five-Spice Duck Salad Mongolian Fried Chicken Kobe Beef Meatballs on Sugar Cane Sweet Shoyu Short Ribs Grilled Mongolian Lamb Lollipops Steamed Filet of Sole with Miso Sauce Shrimp Angel Hair Pasta Mango Lobster Salad 5. Bistronomy A New Generation of Food Enter AnQi Catering and a Market Garden Cafe The Secret to Successful Events Warm Goji Berry-Brown Rice Salad Tiato Rolls Lobster Corn Dogs on Sugarcane Balsamic Chicken Pot Stickers Crispy Garlic Chicken Wings. Filet Mignon on Sesame Crisps Saigon Steamed Pork Buns Crab Puffs Steamed Black Mussels Tofu and Fried Eggplant in Tía tô Leaves VIetnamese Steak Tartare with Honey Truffle Dijon Sauce Salmon Tartare 6. Sides The Perfect Accompaniments Candied Heirloom Carrots Wok-Tossed Water Spinach Baby Bok Choy in Garlic Sauce Pickled Vegetables Oven-Roasted Curried Cauliflower Shredded Chicken (Ruôc) 7. Desserts Creating Sweet Memories Coconut Cake with Strawberry Sauce Vietnamese Yogurt Vietnamese Affogato Banana Pudding with Tapioca Pearls and Coconut Milk Crème Caramel.