Luke Nguyen's France: A Gastronomic Adventure by Luke Nguyen

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  • Asparagus with mousseline sauce (Asperges sauce mousseline)
    • Categories: Sauces for fish; Sauces, general; Appetizers / starters; Side dish; Cooking ahead; Cooking for 1 or 2; French; Vietnamese; Vegetarian
    • Ingredients: asparagus; confit orange; egg yolks; Sichuan pepper; borage flowers; butter; verveine leaves
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  • Melted goat's cheese on sourdough (Tartine de crottin de chèvre chaud)
    • Categories: Quick / easy; Appetizers / starters; Canapés / hors d'oeuvre; Snacks; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: sourdough bread; goat cheese; honey; mâche; rocket; balsamic vinegar
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    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Snacks; French
    • Ingredients: lap cheong sausages; Comté cheese; eggs; pouring cream; spring onions; baguette bread
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  • Vietnamese steak tartare (Steak tartare à la Viêtnamienne)
    • Categories: Dressings & marinades; Appetizers / starters; Main course; French; Vietnamese
    • Ingredients: sirloin steaks; lemons; fried shallots; fried garlic; garlic oil; toasted rice powder; sawtooth coriander; Vietnamese mint; bird's eye chillies; red perilla leaves; quail eggs; white vinegar; fish sauce
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  • Slow-roasted goat baguette (Chèvre rôti sur baguette)
    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Sandwiches & burgers; Snacks; Cooking for a crowd; Vietnamese; French
    • Ingredients: goat legs; baguette bread; bird's eye chillies; coriander leaves; apple cider vinegar; carrots; coarse sea salt; preserved bean curd; lemongrass; fish sauce; pickled chillies; garlic
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  • Caramelised mackerel (Maquereua caramélisé)
    • Categories: Appetizers / starters; Main course; French; Vietnamese
    • Ingredients: fish sauce; fish stock; coconut water; onions; garlic; long red chillies; spring onions; mackerel fillets; coriander sprigs
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    • Categories: Grills & BBQ; Appetizers / starters; Main course; Small plates - tapas, meze; Vietnamese; French
    • Ingredients: banana leaves; fresh sardines; thyme sprigs; cherry tomatoes; jarred anchovies; fish sauce; black olives; lemons
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  • Salt-crusted fish with spring vegetables (Poisson en croûte de sel avec ses légumes de printemps)
    • Categories: Main course; Spring; French
    • Ingredients: sea bass; lemon thyme; sea salt; egg whites; lemon vinegar; Sichuan peppercorns; bulb spring onions; baby carrots; baby turnips; beans of your choice; baby fennel; artichoke hearts; baby leeks; radishes; peas; cherry tomatoes; ail des ours leaves
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    • Categories: Sandwiches & burgers; Dressings & marinades; Snacks; Appetizers / starters; Small plates - tapas, meze; French; Vietnamese
    • Ingredients: beef fillets; flat rice noodles; Thai basil; sawtooth coriander; rice paddy herb; long red chillies; nuoc mam cham; fish sauce; lemongrass; Asian red shallots; toasted sesame seeds; sesame oil
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    • Categories: Main course; Small plates - tapas, meze; Chinese; French; Vietnamese
    • Ingredients: chicken drumsticks; chicken thighs; fish sauce; orange blossom honey; lemons; kaffir lime leaves; jasmine rice
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    • Categories: Dressings & marinades; Main course; Small plates - tapas, meze; Entertaining & parties; French; Vietnamese
    • Ingredients: quail; oyster sauce; fish sauce; carrots; Asian red shallots; sultanas; tamarind pulp; white wine; Cognac; grapes; baguette bread; thyme sprigs; bay leaves
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  • Duck breast with sweet & sour blackcurrant sauce (Magret de canard sauce aigre-douce à la cassis)
    • Categories: Sauces for poultry; Main course; Entertaining & parties; French
    • Ingredients: duck breasts; celeriac; potatoes; eggs; ground cayenne pepper; nutmeg; parsley; chives; frying oil of your choice; chicken wings; carrots; brown onions; celery; veal stock; thyme sprigs; bay leaves; caster sugar; raspberry vinegar; crème de cassis; frozen blackcurrants; pouring cream
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  • Pommes Dauphine
    • Categories: Side dish; Entertaining & parties; French; Vegetarian
    • Ingredients: potatoes; eggs; ground cayenne pepper; nutmeg; parsley; chives; frying oil of your choice
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    • Categories: Dressings & marinades; Main course; Cooking for 1 or 2; French; Vietnamese
    • Ingredients: lamb cutlets; cherry tomatoes; betel leaves; baguette bread; long red chillies; preserved bean curd; fish sauce; honey; black peppercorns; dried oregano; bay leaves
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  • French beef stew (Pot-au-feu)
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef shoulder; beef cheeks; whole cloves; onions; beef bones; leeks; celery root; bay leaves; thyme sprigs; parsley; black peppercorns; potatoes; baby turnips; baby carrots; cabbage; cornichons; Dijon mustard
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; French
    • Ingredients: beef rib-eye steaks; garlic; water spinach; toasted sesame seeds; bird's eye chillies; chilli flakes; coriander seeds; coriander leaves; Thai basil; Vietnamese mint; light soy sauce; dark soy sauce
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: veal shanks; carrots; onions; orange blossom honey; chicken stock; thyme sprigs; parsnips; pouring cream
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    • Categories: Mousses, trifles, custards & creams; Dessert; French; Vietnamese
    • Ingredients: Vietnamese coffee; milk; condensed milk; eggs; sugar; Dutch-process cocoa powder
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  • Spring vegetables & foraged herb salad (Salades des légumes de printemps et des herbes sauvages)
    • Categories: Salads; Appetizers / starters; Spring; French; Vegan; Vegetarian
    • Ingredients: turnips; bulb spring onions; carrots; globe artichokes; asparagus; peas; wild sorrel; edible flowers; balsamic glaze
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  • Comté cheese fondue (Fondue au fromage de Comté)
    • Categories: Dips, spreads & salsas; Appetizers / starters; French; Vegetarian
    • Ingredients: Comté cheese; Chardonnay wine; baguette bread
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    • Categories: Soups; French
    • Ingredients: English spinach; watercress; chicken stock; thick cream; Vietnamese mint
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    • Categories: Soups; French; Vietnamese
    • Ingredients: brown onions; white wine; sourdough bread; Emmental cheese; beef shin bones; cinnamon sticks; whole star anise; whole cloves; fresh ginger; onions; rock salt; fish sauce
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  • Three fish with sauerkraut (Choucroute aux trois poissons)
    • Categories: Main course; Cooking for 1 or 2; French; Vietnamese
    • Ingredients: bay leaves; thyme sprigs; salmon; halibut; milk; smoked haddock; French shallots; mussels; tomatoes; chives; dill sprigs; Riesling wine; heavy cream; butter; green cabbage; cardamom pods; ground cumin; ground coriander; nutmeg; ground cinnamon
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  • Pigeon with gingerbread (Pigeon au pain d'épices)
    • Categories: Dressings & marinades; Small plates - tapas, meze; Main course; French; Vietnamese
    • Ingredients: gingerbread; pigeons; spring onions; dried goji berries; Grand Marnier; orange blossom honey; oranges; coriander seeds; whole star anise; cinnamon sticks; lemongrass; Madagascar peppercorns
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  • Beef pastry snails (Fleischschnacka)
    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Snacks; Cooking for a crowd; French; Vietnamese
    • Ingredients: beef shoulder; beef cheeks; whole cloves; onions; beef bones; leeks; celery root; bay leaves; thyme sprigs; parsley; black peppercorns; potatoes; baby turnips; baby carrots; cabbage; cornichons; Dijon mustard; minced beef; butter; salad leaves; semolina; eggs
    show

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  • ISBN 10 1742707181
  • ISBN 13 9781742707181
  • Linked ISBNs
  • Published Oct 01 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

Luke Nguyen's France follows acclaimed chef Luke Nguyen as he traverses the culinary landscape of France to discover the flavours, ingredients and dishes that have influenced Vietnamese cooking. From the bustling streets of Paris and the historic towns of St Malo and Strasbourg, to the coastal cities of Nice and Marseilles, Luke meets the chefs and locals to hear their stories and passion for good food, and sample their regional specialities along the way. From classics to traditional recipes with a modern twist, Luke learns the secrets behind these much-loved French dishes, and discovers how their flavours have spread to the distant corners of the globe and influenced the flavours in his home country. Alongside the French recipes he encounters, Luke shares his own interpretations of French-Vietnamese fusion food: from Vietnamese steak tartare and salt and pepper squid, to crispy skin chicken with master stock and pan-fried baby sole.

Filled with beautiful location and food photography throughout, and complemented with a stunning design that is signature to Luke's books, Luke Nguyen's France celebrates the flavours of two of the world's most respected cuisines with exciting, inspired recipes.


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