Luke Nguyen's France: A Gastromonic Adventure
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.
veal, and for dessert, praliné assiette, all perfectly presented and served, really stop me in my tracks. Then there are the famous bouchons, unique to Lyon, which are very homey, small, family-run restaurants, in which mum typically does all the cooking and ordering, and dad looks after the bar. They’re low on frills and offer limited menus, but the dishes they serve are universally knock-out. My favourite was Chez Hugon, where I managed to extract a secret family recipe for chicken liver
chopped 2 garlic cloves, crushed 100 g (3½ oz) minced (ground) lean pork coriander (cilantro) leaves, to garnish crusty baguette, to serve In a mixing bowl, whisk together the eggs, fish sauce and spring onion. Season with a generous pinch of sea salt and freshly ground black pepper. Place a non-stick frying pan over medium heat. Add the oil, then fry the onion and garlic for 5 minutes, or until soft and fragrant. Add the pork and continue to fry, stirring and breaking up any lumps, until
ground black pepper. Transfer the butter mixture to a piece of plastic wrap, then roll up in the plastic wrap, into a large sausage shape, about 16 cm (6¼ inches) long and 4 cm (1½ inches) wide. Refrigerate for at least 20 minutes, or until firm. Heat half the vegetable oil in a large frying pan over high heat. Season the steaks well on both sides with sea salt and black pepper. When the oil is hot, reduce the heat to low and add half the butter. When the butter starts to foam, add the steaks
handful mint leaves small handful coriander (cilantro) leaves 1 tablespoon extra virgin olive oil Combine the marinade ingredients in a bowl, mixing well. Add the lamb cutlets, tossing to coat in the marinade. Cover and marinate in the refrigerator for at least 2 hours, or overnight. Heat a barbecue grill plate to medium–high. Remove the cutlets from the marinade and cook for 2–3 minutes on each side for medium-rare or longer if you prefer your meat more well done. Meanwhile, combine the
hind leg of a pig. It is first cured with spices such as salt, garlic, nutmeg and juniper berries, but unlike prosciutto, it is then cold smoked, giving it an extra depth of flavour. High in fat, it adds a wonderful smoky richness to dishes. SQUID INK A dark pigment found in the ink sacs of squid and cuttlefish, which they squirt out as an escape mechanism when frightened. Despite the dramatic black colour it gives to seafood, rice and pasta dishes, it has quite a delicate, sweet sea flavour.