7 best chronicle books loved recipes

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A powerful memoir of resilience, friendship, family, and food.

From the acclaimed chefs behind the award-winning Hy Vong Vietnamese restaurant in Miami comes a powerful memoir peppered with archival imagery and 20 Vietnamese recipes.

Introduction: Mango and Peppercorns

As the Vietnam War came to a close in the spring of 1975 with North Vietnam victorious, people began to flee impending Communist rule. Many escaped in boats, enduring days on the open ocean. Those who survived the journey were taken into refugee camps throughout Southeast Asia.

Introduction: Mango and Peppercorns

The United States, which had supported South Vietnam in the war, sponsored the evacuation of 125,000 Vietnamese refugees, who resettled throughout America. Tung Nguyen was one of the first to arrive. She had fled Saigon as the North Vietnamese Army approached the city. After a harrowing nine-day boat trip and a brief stay in Guam, she was transported to Fort Indiantown Gap in central Pennsylvania. The military base was one of four U.S. processing centers for Vietnamese refugees, taking in more than 20,000 people over a period of eight months.

Introduction: Mango and Peppercorns

After two months in the camp, Tung, who was twenty-seven at the time, was resettled in Miami by Lutheran World Relief. Katherine Manning, a thirty-year-old graduate student and cashier at the University of Miami, volunteered to temporarily host Tung and eleven other refugees until they found places to live.

Introduction: Mango and Peppercorns

Tung Nguyen and Katherine Manning went on to become two of Miami’s most successful restaurateurs with the opening of the award-winning Hy Vong. This is their improbable story, along with recipes for some of their most popular dishes.

Mango and peppercorns—so different, yet somehow so right together.

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Raspberry Rye Cookies

Pumpkin Cheesecake Bars

Toasted Sesame Cookies

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Remix Gin & Juice

Snoop's classic cocktail with an updated twist.

Snoop Dogg

Cookin' up some meatballs for the family.

Go Shorty, It's Your Birthday Cake

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Essential Technique: Bridal Bouquet

Essential Technique: Vignette

Erin Benzakein gathering zinnias

Field of dahlias

Summer Bounty Hand-Tied Market Bouquet

Coral Infusion Statement Piece

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Sweet, Salty, Spicy Pecans

These Nuts Are Madly Addictive. They’re perfect to serve with cocktails, toss over salads, or just keep around the house over the holidays.They also make a delicious homemade gift. The best part? You only need four simple ingredients to make them—and, if you start right now, you’ll be done in 15 minutes.

Directions

1. Preheat the oven to 350°F [180°C] and set an oven rack in the middle position. Line a rimmed 13-by-18‑in [33-by-46‑cm] baking sheet with parchment paper.

2. In a medium bowl, whisk together the confectioners’ sugar, salt, and cayenne.

3. Add the pecans to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze and all the nuts are evenly coated. (If the mixture is still too powdery after stirring for a while, it’s okay to add a few more drops of water—just don’t add

too much).

4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Scrape every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide.

the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight.

container at room temperature for up to 2 weeks. (Do not freeze).