Luke Nguyen's France: A Gastromonic Adventure

Luke Nguyen's France: A Gastromonic Adventure

Language: English

Pages: 272

ISBN: B014AD5WZA

Format: PDF / Kindle (mobi) / ePub


Join Luke Nguyen as he travels the length and breadth of the French culinary landscape to discover its food, culture and people.

From boulangerie-filled boulevards in Paris to rolling fields and grand châteaus in the Loire Valley, Luke Nguyen’s France takes you on a gastronomic tour through the very heart and soul of French cooking.

Luke embarks on a personal journey to learn the secrets of classic French dishes and how these recipes have influenced Vietnamese cuisine. Along the way, he catches up with long-distance relatives and meets locals who (if he’s lucky) disclose decades-old secret family recipes. In return, Luke shares his knowledge of Vietnamese cooking and adds his own unique flourishes to some of these classic dishes. Filled with beautiful food and landscape photography, Luke Nguyen’s France is the ultimate companion to French cuisine and beyond.

Luke Nguyen is one of Australia’s best loved chefs. He is the owner of Sydney’s acclaimed Red Lantern restaurants, and is a regular presenter on SBS where his television shows have taken him all over the world. His recent series, Luke Nguyen’s France, is the companion TV show to this book.

Luke is also the author of five previous cookbooks: Secrets of the Red Lantern, Indochine, The Songs of Sapa, China to Vietnam and The Food of Vietnam, the ultimate companion to authentic Vietnamese cooking. Luke currently splits his time between Australia and Vietnam, where he has recently opened his own cooking school – Grain – in Ho Chi Minh City.

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oil 5 large brown onions, thinly sliced 250 ml (8½ fl oz/1 cup) white wine 2 slices sourdough bread, toasted and torn into large bits 100 g (3½ oz) Emmental cheese (see glossary), grated PHO BROTH 6 beef shin bone pieces 3 cinnamon sticks 2 star anise 2 cloves 5 cm (2 inch) knob of fresh ginger, cut in half 1 large onion, in its skin, cut in half 50 g (1¾ oz) sugar 40 g (1½ oz) rock salt 75 ml (2½ fl oz) fish sauce Start by making the broth. Put the shin bones in a large saucepan

HOISIN GLAZE 250 ml (8½ fl oz/1 cup) hoisin sauce 2 tablespoons Chinese five-spice (see glossary) 2 garlic cloves, crushed 1 long red chilli, finely chopped 1 tablespoon very finely chopped orange zest 125 ml (4 fl oz/½ cup) soy sauce 2 tablespoons white wine vinegar 90 g (3 oz/¼ cup) honey Turn the ribs over to the underside. With a knife, lift one layer of the white membrane away from the meat. Now use your fingers to lift the entire membrane off the rack of ribs. You want to remove

apiarist Nicolas Geant, among his hives, about his bee-keeping practices. It’s heartening that people like Nicolas care so intensely about declining bee populations, even here, in the very heart of Paris. Top restaurants line up for his honey, which tastes like a Parisian garden, with notes of citrus and mint from the graceful linden trees lining the streets. His honey is a perfect match for grilled baguette and melted goat’s cheese, a simple dish made sublime using the best ingredients. Another

apiarist Nicolas Geant, among his hives, about his bee-keeping practices. It’s heartening that people like Nicolas care so intensely about declining bee populations, even here, in the very heart of Paris. Top restaurants line up for his honey, which tastes like a Parisian garden, with notes of citrus and mint from the graceful linden trees lining the streets. His honey is a perfect match for grilled baguette and melted goat’s cheese, a simple dish made sublime using the best ingredients. Another

POISSON EN CROÛTE DE SEL AVEC SES LÉGUMES DE PRINTEMPS SALT-CRUSTED FISH WITH SPRING VEGETABLES I met a wonderfully talented French-Italian chef in Paris, who introduced me to the freshest and most vibrant spring vegetables. He served them with this fish dish — simply encrusted in salt, then baked. It’s a great cooking technique that captures all the natural flavours of the fish, herbs and salt, and cooks the fish perfectly. SERVES 4–6 2.5–3 kg (5½ lb—6 lb 10 oz) whole sea bass, cleaned 6

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