美國洛杉磯之名法式越南餐廳Crustacean Beverly Hills推出最道地的越南家常菜食譜書
越南菜口味酸甜，烹調重清爽及原味，多以蒸煮、燒烤、焗燜為主。受法國殖民時期影響，越南菜融入異國風味，這也是為何法式越南菜如此迷人。由獲獎無數的美國洛杉磯知名法式越南餐廳Crustacean Beverly Hills行政主廚Helene An與她的女兒Jacqueline聯手打造最道地的越南家常菜食譜，述說Helen與家人如何創造出法式越南菜美食王國。當然少不了餐廳的獨門秘方食譜，包括媽媽風味的牛肉河粉、悶烤香茅雞及餐廳必點的酒味烤蟹。餐廳創始人Helen如何從嬌貴的越南千金轉變為洛杉磯的知名餐廳老闆，透過100道簡單易做及融合傳統與創新的法式越南菜食譜，深入了解這個移民越南家庭精彩的人生故事。
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.