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

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  • Asparagus with mousseline sauce (Asperges sauce mousseline)

    Asparagus with mousseline sauce (Asperges sauce mousseline) (page 16)

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

    • 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)

    Melted goat's cheese on sourdough (Tartine de crottin de chèvre chaud) (page 19)

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

    • 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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  • Eggs cocotte with lap cheong (Oeufs en cocotte avec saucisse Chinoise) (page 20)

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

    • 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)

    Vietnamese steak tartare (Steak tartare à la Viêtnamienne) (page 25)

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

    • 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)

    Slow-roasted goat baguette (Chèvre rôti sur baguette) (page 26)

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

    • 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)

    Caramelised mackerel (Maquereua caramélisé) (page 29)

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

    • 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
    show

  • Sardines roasted in banana leaves with olives and cherry tomatoes (Sardines grillées dans des feuilles de bananier avec olives er tomates cerises) (page 32)

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

    • 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)

    Salt-crusted fish with spring vegetables (Poisson en croûte de sel avec ses légumes de printemps) (page 35)

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

    • 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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  • Soft noodle rolls with beef and saw-tooth coriander (Rouleaux des pâtes douces fourrés au boeuf et au coriandre) (page 38)

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

    • 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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  • Aunty 2's lemon chicken (Le poulet au citron de ma Tante 2) (page 41)

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

    • 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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  • Quail flambé (Caille flambée) (page 42)

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

    • 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
    show
  • Duck breast with sweet & sour blackcurrant sauce (Magret de canard sauce aigre-douce à la cassis)

    Duck breast with sweet & sour blackcurrant sauce (Magret de canard sauce aigre-douce à la cassis) (page 45)

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

    • 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
    show
  • Pommes Dauphine

    Pommes Dauphine (page 45)

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

    • Categories: Side dish; Entertaining & parties; French; Vegetarian
    • Ingredients: potatoes; eggs; ground cayenne pepper; nutmeg; parsley; chives; frying oil of your choice
    show

  • Lamb cutlets cooked in Vietnamese miso (Côtelettes d'agneau marinées dans sa sauce miso Viêtnamienne) (page 48)

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

    • 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
    show
  • French beef stew (Pot-au-feu)

    French beef stew (Pot-au-feu) (page 51)

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

    • 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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  • Grilled rib-eye with soy, chilli & coriander (Entrecôte grillée avec sauce soja, piment rouge et coriandre) (page 52)

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

    • 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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  • Caramelised veal shanks with puréed parsnip (Jarret de veau caramélisé et sa purée de panais) (page 55)

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

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: veal shanks; carrots; onions; orange blossom honey; chicken stock; thyme sprigs; parsnips; pouring cream
    show

  • Vietnamese coffee custard cups (Crème de café Viêtnamien) (page 56)

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

    • Categories: Mousses, trifles, custards & creams; Dessert; French; Vietnamese
    • Ingredients: Vietnamese coffee; milk; condensed milk; eggs; sugar; Dutch-process cocoa powder
    show
  • Spring vegetables & foraged herb salad (Salades des légumes de printemps et des herbes sauvages)

    Spring vegetables & foraged herb salad (Salades des légumes de printemps et des herbes sauvages) (page 62)

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

    • Categories: Salads; Appetizers / starters; Spring; French; Vegan; Vegetarian
    • Ingredients: turnips; bulb spring onions; carrots; globe artichokes; asparagus; peas; wild sorrel; edible flowers; balsamic glaze
    show
  • Comté cheese fondue (Fondue au fromage de Comté)

    Comté cheese fondue (Fondue au fromage de Comté) (page 65)

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

    • Categories: Dips, spreads & salsas; Appetizers / starters; French; Vegetarian
    • Ingredients: Comté cheese; Chardonnay wine; baguette bread
    show

  • Cream of watercress & Vietnamese mint soup (Velouté de cresson et menthe Viêtnamienne) (page 66)

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

    • Categories: Soups; French
    • Ingredients: English spinach; watercress; chicken stock; thick cream; Vietnamese mint
    show

  • French onion pho soup (Soupe a l'oignon à la Viêtnamienne) (page 71)

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

    • 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
    show
  • Three fish with sauerkraut (Choucroute aux trois poissons)

    Three fish with sauerkraut (Choucroute aux trois poissons) (page 72)

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

    • 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
    show
  • Pigeon with gingerbread (Pigeon au pain d'épices)

    Pigeon with gingerbread (Pigeon au pain d'épices) (page 75)

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

    • 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
    show
  • Beef pastry snails (Fleischschnacka)

    Beef pastry snails (Fleischschnacka) (page 76)

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

    • 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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