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An: To Eat

An: To Eat

Recipes and Stories from a Vietnamese Family Kitchen

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.

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Genre: Cooking / Cooking

On Sale: May 3rd 2016

Price: $20.99

Page Count: 304

ISBN-13: 9780762458363

What's Inside

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Praise

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