Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 60 recipes selected from Luke's new book Indochine - Baguettes and bánh mì, 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. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke explores the impact the French had on what the Vietnamese eat and cook today. 60 recipes from Saigon, Dalat, Hanoi and France showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes include: Hanoi beef soft noodle rolls, Duck à l’orange, Slow-cooked oxtail and beef brisket in aromatic spices, Snails Cooked in Lemongrass and Chilli, Beef and Lemongrass Skewers, Scallops Chargrilled in Spring Onion Oil, Quail Cooked in Orange and Coconut Water, Rabbit in Red Wine, Coq au Vin, Pan-fried Stuffed Squid, Steamed Vietnamese Mint-stuffed Chicken, Crème Caramel, and many more. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection

ルーク・ニュエンの「Indochine」は、レシピ集を超え、植民地時代の歴史が育んだ「美しき融合」の軌跡を辿る叙情的な紀行文学です。フランスとベトナムの魂が食を通じて溶け合い、美食へと昇華された過程を、バゲットと赤ワイン、香草という鮮烈な対比と共に描き出しています。 著者の眼差しは路地裏から古都まで土地の記憶を掬い上げます。洗練された技法と東洋の生命力が共鳴する皿の上には、歴史を豊かさへ変換した人々の情熱が息づいています。五感を揺さぶるこの一冊は、あなたを未知なる美食の深淵へと誘う至高のガイドとなるでしょう。