Indochine: France
nov 2011 · Allen & Unwin
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Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from France, selected from Luke's new book Indochine - Baguettes and banh mi, finding France in Vietnam.
The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine - and the other way around. In this title in the Indochine series, chef and author Luke Nguyen visits France to delve deeper into the fusion of Vietnamese and French cooking.
Recipes in this title include: Pork Omelette, Mussels Tossed with Butter, Crisp Garlic and Asian Basil, Caramelised Frogs' Legs, Snails in Coriander and Asian Basil, Raw Kingfish with Passionfruit, Lemongrass and Vietnamese Herbs, Pan-fried Stuffed Squid, Steamed Vietnamese Mint-stuffed Chicken, Meatballs Steamed in Caul Fat, Cousin Khank's Lemongrass and Kaffir Lime Creme Brulee, Verrine of Eggplant, Asparagus and Asian Mushrooms with Goat's Curd, Pan- fried Sea Bass with Bitter Melon and Pea Puree, Pig's Ear and Green Mango Salad, Laurent's Quail Flambe, Christophe's Crab Wok-tossed with Basil and Black Olives, and Lamb Cutlets Cooked in Preserved Bean Curd.
All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection
The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine - and the other way around. In this title in the Indochine series, chef and author Luke Nguyen visits France to delve deeper into the fusion of Vietnamese and French cooking.
Recipes in this title include: Pork Omelette, Mussels Tossed with Butter, Crisp Garlic and Asian Basil, Caramelised Frogs' Legs, Snails in Coriander and Asian Basil, Raw Kingfish with Passionfruit, Lemongrass and Vietnamese Herbs, Pan-fried Stuffed Squid, Steamed Vietnamese Mint-stuffed Chicken, Meatballs Steamed in Caul Fat, Cousin Khank's Lemongrass and Kaffir Lime Creme Brulee, Verrine of Eggplant, Asparagus and Asian Mushrooms with Goat's Curd, Pan- fried Sea Bass with Bitter Melon and Pea Puree, Pig's Ear and Green Mango Salad, Laurent's Quail Flambe, Christophe's Crab Wok-tossed with Basil and Black Olives, and Lamb Cutlets Cooked in Preserved Bean Curd.
All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection
Acerca del autor
Luke Nguyen was born in 1978 in Thailand, shortly after his parents and elder siblings fled Vietnam as boat people. After spending a year in a Thai refugee camp, his family eventually settled in Sydney, Australia. Luke is the chef and owner of the award-winning Sydney Vietnamese restaurant, Red Lantern, and co-author and author of bestselling books, Secrets of the Red Lantern and The Songs of Sapa. His TV work includes 'MasterChef Australia', 'Food Safari', 'Heat in the Kitchen' and 'Luke Nguyen's Vietnam' on SBS. Indochine is his third book.
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