Overview

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 complimented 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. ""Readers interested in exploring different cuisines can find a taste of France and Vietnam in Luke Nguyen's France"" - Jackie Tang, Books and Publishing ""A regional affair, France takes you on a gastronomic journey - think classic recipes such as bouillabaisse and galette, intertwined with fresh Vietnamese favourites that make heroes of the region they represent."" - MiNDFOOD ""There’s a sense of joy in the author’s voyage of discovery that translates, and there’s plenty here you’d want to cook at home."" - John Lethlean, Weekend Australian ""The French have a saying when something appeals visually, translating as ""a pleasure to the eye"". This book is that and far more."" - Christopher Bantick, Weekly Times

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9781742707181

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[ Luke Nguyen's France ] is not only beautiful to look through, but is a great example of fusion cuisine. Luke combines his Vietnamese heritage with the techniques of France for something like we've never seen. - HonestCooking.com [ Luke Nguyen's France ] marries French and Vietnamese cuisine as beautifully as the recipes are presented. - VOGUE

"""[Luke Nguyen's France] is not only beautiful to look through, but is a great example of fusion cuisine. Luke combines his Vietnamese heritage with the techniques of France for something like we've never seen."" -HonestCooking.com ""[Luke Nguyen's France] marries French and Vietnamese cuisine as beautifully as the recipes are presented."" -VOGUE"" ""[""Luke Nguyen's France""] is not only beautiful to look through, but is a great example of fusion cuisine. Luke combines his Vietnamese heritage with the techniques of France for something like we've never seen."" -""HonestCooking.com"" ""[""Luke Nguyen's France""] marries French and Vietnamese cuisine as beautifully as the recipes are presented."" -""VOGUE"""""

""[Luke Nguyen's France] is not only beautiful to look through, but is a great example of fusion cuisine. Luke combines his Vietnamese heritage with the techniques of France for something like we've never seen."" -HonestCooking.com ""[Luke Nguyen's France] marries French and Vietnamese cuisine as beautifully as the recipes are presented."" -VOGUE"" ""[""Luke Nguyen's France""] is not only beautiful to look through, but is a great example of fusion cuisine. Luke combines his Vietnamese heritage with the techniques of France for something like we've never seen."" -""HonestCooking.com"" ""[""Luke Nguyen's France""] marries French and Vietnamese cuisine as beautifully as the recipes are presented."" -""VOGUE""""

Author Information

Luke Nguyenis a renowned Vietnamese-Australian chef, best known for his television series Luke Nguyen’s Vietnam, Luke Nguyen’s Greater Mekong and more recently Luke Nguyen’s France. Born in a Thai refugee camp after his parents escaped their homeland in Vietnam, Luke’s family eventually made their way to Australia where Luke was raised in Sydney’s vibrant and storied Vietnamese quarter. His parents opened and ran a local Vietnamese restaurant called Pho Cay Du and it was this familial passion for food that first ignited Luke’s interest in Vietnamese cooking. After learning the basics from his parents, Luke trained with a number of respected chefs before opening The Red Lantern restaurant. Since then, The Red Lantern has become one of Sydney’s most acclaimed restaurants, winning Best Vietnamese Restaurant in 2009. Luke has written five previous cookbooks: Secrets of the Red Lantern, Songs of Sapa, Indochine, Greater Mekong and The Food of Vietnam.  

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