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Indochine Hardcover – 3 Oct 2011

4.7 out of 5 stars 6 customer reviews

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Product details

  • Hardcover: 320 pages
  • Publisher: Murdoch Books (3 Oct. 2011)
  • Language: English
  • ISBN-10: 1742665705
  • ISBN-13: 978-1742665702
  • Product Dimensions: 21.5 x 4 x 26 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 438,455 in Books (See Top 100 in Books)

Product Description

About the Author

Luke Nguyen opened his award-winning restaurant, Red Lantern, in 2002 with his sister Pauline and her partner chef Mark Jensen. Luke's TV work includes Food Safari and Heat in the Kitchen, and he currently hosts his own cooking show, Luke Nguyen's Vietnam.


Customer Reviews

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Top Customer Reviews

Format: Hardcover Verified Purchase
This book is beautifully presented, as is the norm for most cook books these days and includes stories about Luke's travels and his inspiration for this book.

Don't let the slightly obscure ingredients put you off, I found most of them online very easily (and cheaply) and in supermarkets (one ingredient I thought was obscure, I found two days later in a store!).

If you want good, tasty Asian food which is the opposite of your run of the mill Chinese takeaway, books like this are the way to go- you have to be prepared to prepare in advance buying ingredients and also to prep the meal, but then you would need to do this with Gordon Ramsey or Heston! Most of the ingredients can be kept so you can cook the same meals at a fraction of the cost of a takeaway.
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Format: Hardcover Verified Purchase
Another fantastic book from Luke. Recipes are fantastic, but the history and background gives perspective. The perception of Vietnam in the west is different from the perception of the Vietnamese. The Vietnamese are proud of their heritage and carry themselves with dignity. The book does the country and people justice in the descriptions.
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By Autamme_dot_com TOP 1000 REVIEWER on 18 Feb. 2013
Format: Hardcover
You might be forgiven for assuming that traditional food in Vietnam would be a variant of the typical Asian fare that you might know of and love. You might not, however, have realised that there is a very definate French connection!

In what looks like a hybrid between a richly-decorated travel book and a picture-rich cookery book, the author takes the reader to Vietnam to discover just how much of an influence French cuisine has in the country. For the avoidance of doubt this is not a faux-innovative fusion type of book, looking at combining the traditional food cultures of two disparate nations, but a gastronomic, historic, cultural, present-day consideration of something that not many people possibly know.

The author noted during many visits to the country that the deeper you look into things, one realises just how integrated French culture overall is in Vietnam. Whether it is the stereotypical wearing of French-speaking people wearing berets or the rich aromas of coffee and butter from cafés and patisseries, French-ness is not a stranger or cultural imposition. A natural cuisine fusion has occurred and not many people thought anything of it!

As part of the author's own 'cultural journey' he spoke to people from all classes of society: chefs, bakers, high society and ordinary people alike and through this has gathered a tremendous cache of recipes and over 100 of these are presented as part of this culinary travelogue. The recipes are stated with their original Vietnamese name and are accompanied by a free English translation to assist those whose grasp of Vietnamese is not entirely up to scratch.
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