Indochine: France

Nonfiction, Food & Drink
Cover of the book Indochine: France by Luke Nguyen, Allen & Unwin
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Luke Nguyen ISBN: 9781742668840
Publisher: Allen & Unwin Publication: November 1, 2011
Imprint: Murdoch Books Language: English
Author: Luke Nguyen
ISBN: 9781742668840
Publisher: Allen & Unwin
Publication: November 1, 2011
Imprint: Murdoch Books
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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

More books from Allen & Unwin

Cover of the book Up Until Now by Luke Nguyen
Cover of the book Bourdieu by Luke Nguyen
Cover of the book Gallipoli by Luke Nguyen
Cover of the book Hillary's Antarctica by Luke Nguyen
Cover of the book Raw by Luke Nguyen
Cover of the book Smarter Property Investment by Luke Nguyen
Cover of the book No Charity There by Luke Nguyen
Cover of the book By the River by Luke Nguyen
Cover of the book Morgan's Law by Luke Nguyen
Cover of the book Learning from Teacher Research by Luke Nguyen
Cover of the book Moo and Moo and Can You Guess Who? by Luke Nguyen
Cover of the book Tashi 20th Anniversary Edition by Luke Nguyen
Cover of the book So French by Luke Nguyen
Cover of the book Affluenza by Luke Nguyen
Cover of the book Digger by Luke Nguyen
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy