Author(s): Luke Nguyen; Hugh Johnson (Introduction by)
Luke Nguyen's France follows acclaimed chef Luke Nguyen as he discovers the flavors, ingredients and dishes of France 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 sample their regional culinary 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 flavors have spread to the distant corners of the globe and influenced the dishes in his home country. Alongside French classics such as salade nicoise and g teau basque, Luke shares his own interpretations of French-Vietnamese fusion food such as pho based on pot a feu, lychee and lemongrass bavarois or Vietnamese steak tartare with lemon juice, cilantro and fried shallots. Filled with beautiful location and food photography, and complimented with a stunning design that is signature to Luke's books, Luke Nguyen's France celebrates the flavors of these two cuisines with 100 exciting, inspired recipes.
Luke Nguyen is a renowned Vietnamese Australian chef, best known for his television series Luke Nguyen's France (which this book ties into), Luke Nguyen's Vietnam, and Luke Nguyen's Greater Mekong. Luke's parents opened and ran a Vietnamese restaurant and it was this familial passion for food that fi rst ignited Luke's interest in Vietnamese cooking. Luke trained with a number of respected chefs before opening The Red Lantern restaurant with his sister. Since then, The Red Lantern has become one of Sydney's most acclaimed restaurants, winning Best Vietnamese Restaurant in 2009. Luke has written four previous cookbooks.