Reviews about this book This book does not currently have any reviews. On his regular visits to Vietnam today, Luke is often struck by the appearance of people wearing berets, speaking French and the aromas of coffee and butter emanating from cafes and patisseries. The recipes and accompanying stories showcase the French influence upon Vietnamese history and cuisine. Against a backdrop of grand colonial hotels, bars, restaurants and terraces, to private estates dressed in antiques and textiles of the period, Luke talks to chefs, bakers and family members to extract the very essence of French-Vietnamese cuisine.
From coffee and croissants at breakfast to high tea and supper, Luke unravels the origins of Vietnamese dishes such as pho, which began life as a 'pot au feu', and experiments with new versions of traditional Vietnamese food. It features vibrant food photography shot entirely in Vietnam and more than regional recipes showcasing Vietnam's French culinary roots.
Member Rating Average rating of 4 by 3 people. Request Eat Your Books to Index this book. Your request will be added to the indexing chart. Request EYB to Index. I would like to Index this book myself. If you index this book, your free Bookshelf limit will increase by one. Request to Index. Your request has been submitted. EYB will contact you soon. Add Magazine to Bookshelf. Click here to add past issues of the magazine to your Bookshelf. Along the way, Nguyen learns which Vietnamese dishes were inspired by the French, such as xa lat — salads with vinaigrette dressings, pate chaud — a French-Vietnamese version of a hot meat pie, and bahn mi thit — pork sandwiched in baguettes.
Duck a l'orange Photography by Alan Benson. He discusses the ingredients which were introduced to Vietnam by the French — such as asparagus and dill, the cooking techniques that they left behind — such as roasting vegetables before adding them to stock and soups, and the produce that the French inspired the Vietnamese to use — such as beef.
It was a pleasure to put some of these cross-cultural culinary treasures to the test. Pan-fried cinnamon prawns were quick and easy to make and subtly spiced and fragrant.
Chilli salted school prawns with garlic mayonnaise were a superb beer snack. Chilli salted school prawns photography by Alan Benson. One flaw is that the French connections of some dishes are not fully explained.
Most recipes are accompanied by an introduction that discusses them in a little detail. Nguyen also quotes his interviewees in great length. He mentions a notebook, maybe he even used a tape recorder, but even an expert journalist would be hard pushed to capture a conversation shared on the back of a motorbike taxi as the driver revs the engine. Nguyen may well have a great memory for detail, first-class shorthand skills, or a top-notch tape recorder. And he shares it with his signature enthusiasm and knack for telling a good yarn. Filed under Book Reviews.blacksmithsurgical.com/t3-assets/realistic/the-story-of-evolution.php
Bánh mì - Wikiwand
But as you have pointed out, I have noticed that the book is light on detail on the French connections to some Vietnamese dishes. There is not the analysis that some might be hoping for, and a lot of the recipes are not common Vietnamese dishes but are perhaps adaptations using western ingredients and French cooking skills.
Like Like. More analysis is needed.
Maybe we just have high expectations of our great pile of food reading material! Refreshing to read such a thorough review, which now leaves me even more curious about the book.
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