Luke Nguyen's France

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.

About the Author

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 first 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.