Von dem Buch Indochine haben wir 5 gleiche oder sehr ähnliche Ausgaben identifiziert!
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100%: Luke Nguyen: Indochine (ISBN: 9782012313866) 2012, Hachette Pratique, Hachette Pratique, Hachette Pratique, in Französisch, auch als eBook.Nur diese Ausgabe anzeigen…
71%: Luke Nguyen: Indochine (ISBN: 9781742668840) 2011, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
71%: Luke Nguyen: Indochine (ISBN: 9781742668826) 2011, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
71%: Luke Nguyen: Indochine (ISBN: 9781742668819) 2011, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
71%: Luke Nguyen: Indochine (ISBN: 9781742668833) 2011, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
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ISBN: 9782012313866
Bester Preis: € 33,99 (vom 06.08.2017)1
Indochine (2011)
~EN NW EBISBN: 9781742668819 bzw. 174266881X, vermutlich in Englisch, Allen & Unwin, neu, E-Book.
Lieferung aus: Deutschland, Sofort per Download lieferbar.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey.Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers.All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection, ePUB, 01.11.2011.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey.Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers.All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection, ePUB, 01.11.2011.
2
Indochine (2012)
FR NW EB DLISBN: 9782012313866 bzw. 2012313868, in Französisch, Hachette Pratique, Hachette Pratique, Hachette Pratique, neu, E-Book, elektronischer Download.
Lieferung aus: Frankreich, in-stock.
Plus de 100 recettes témoins des liens étroits qui se sont établis entre deux gastronomies riches et variées: la vietnamienne et la française. L'ouvrage restitue l'atmosphère du Vietnam d'hier et d'aujourd'hui, et donne la parole à ceux qui font la cuisine du Vietnam. Il livre ainsi les saveurs des produits typiques de ce pays attachant.
Plus de 100 recettes témoins des liens étroits qui se sont établis entre deux gastronomies riches et variées: la vietnamienne et la française. L'ouvrage restitue l'atmosphère du Vietnam d'hier et d'aujourd'hui, et donne la parole à ceux qui font la cuisine du Vietnam. Il livre ainsi les saveurs des produits typiques de ce pays attachant.
3
Indochine: Hanoi (2011)
EN NW EB DLISBN: 9781742668819 bzw. 174266881X, in Englisch, Murdoch Books, Murdoch Books, Murdoch Books, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
4
Indochine: Dalat (2011)
EN NW EB DLISBN: 9781742668826 bzw. 1742668828, in Englisch, Murdoch Books, Murdoch Books, Murdoch Books, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Dalat region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Dalat region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Chargrilled Beef and Asparagus Mustard Rolls, Green Mango and Pomelo Salad with Soft Shell Crab, Quail Cooked in Orange and Coconut Water, Pumpkin Flowers Stuffed with Prawns and Dill, Rabbit in Red Wine, Beef Tongue Slow-braised in Red Wine, Coq au Vin, Heart of Palm and Tomato Salad with Vietnamese Herbs, Dalat Artichoke and Pork Rib Soup, Wok-tossed Cabbage with Garlic, Warm Beef and Watercress Salad, Asparagus Wok -tossed with Asian Mushrooms, Caramelised Pork Belly with Quail Eggs, Baguette with Steamed Pork Balls, and Green Tea-smoked Duck. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Dalat region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Dalat region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Chargrilled Beef and Asparagus Mustard Rolls, Green Mango and Pomelo Salad with Soft Shell Crab, Quail Cooked in Orange and Coconut Water, Pumpkin Flowers Stuffed with Prawns and Dill, Rabbit in Red Wine, Beef Tongue Slow-braised in Red Wine, Coq au Vin, Heart of Palm and Tomato Salad with Vietnamese Herbs, Dalat Artichoke and Pork Rib Soup, Wok-tossed Cabbage with Garlic, Warm Beef and Watercress Salad, Asparagus Wok -tossed with Asian Mushrooms, Caramelised Pork Belly with Quail Eggs, Baguette with Steamed Pork Balls, and Green Tea-smoked Duck. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
5
Indochine: Saigon (2011)
EN NW EB DLISBN: 9781742668833 bzw. 1742668836, in Englisch, Murdoch Books, Murdoch Books, Murdoch Books, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Saigon region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Saigon region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Snails Cooked in Lemongrass and Chilli, Beef and Lemongrass Skewers, Scallops Chargrilled in Spring Onion Oil, Prawn, Mango and Snow Pea Salad, Pumpkin Soup with Aromatic Cream, Chicken Slow-braised in Green Pepper, Lobster Tail Wok-tossed with Garlic and Black Pepper, Creme Caramel, Pan-fried Salmon in Orange Sauce, Crab Farci, Crisp Rice Flour Crepe with Lobster and Enoki Mushroom, Citrus-cured Wagyu Sirloin, Beef Slow- braised in Young Coconut Water, Turmeric and Lemongrass Mulloway Steamed in Banana Leaf, and Pandan and Ginger Panna Cotta. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Saigon region, selected from Luke's new book Indochine - Baguettes and banh mi, 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. 15 recipes from the Saigon region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Snails Cooked in Lemongrass and Chilli, Beef and Lemongrass Skewers, Scallops Chargrilled in Spring Onion Oil, Prawn, Mango and Snow Pea Salad, Pumpkin Soup with Aromatic Cream, Chicken Slow-braised in Green Pepper, Lobster Tail Wok-tossed with Garlic and Black Pepper, Creme Caramel, Pan-fried Salmon in Orange Sauce, Crab Farci, Crisp Rice Flour Crepe with Lobster and Enoki Mushroom, Citrus-cured Wagyu Sirloin, Beef Slow- braised in Young Coconut Water, Turmeric and Lemongrass Mulloway Steamed in Banana Leaf, and Pandan and Ginger Panna Cotta. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
6
Indochine: Saigon
EN NW EBISBN: 1742668836 bzw. 9781742668833, in Englisch, Allen & Unwin, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Saigon region of Vietnam in this sumptuous, richly photographed cookbook. eBook.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Saigon region of Vietnam in this sumptuous, richly photographed cookbook. eBook.
7
Indochine: Hanoi
EN NW EBISBN: 174266881X bzw. 9781742668819, in Englisch, Allen & Unwin, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Hanoi region of Vietnam in this sumptuous, richly photographed cookbook. eBook.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Hanoi region of Vietnam in this sumptuous, richly photographed cookbook. eBook.
8
Indochine: Dalat
EN NW EBISBN: 1742668828 bzw. 9781742668826, in Englisch, Allen & Unwin, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Dalat region of Vietnam in this sumptuous, richly photographed cookbook. eBook.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of the Dalat region of Vietnam in this sumptuous, richly photographed cookbook. eBook.
9
Indochine: France (2011)
EN NW EB DLISBN: 9781742668840 bzw. 1742668844, in Englisch, Murdoch Books, Murdoch Books, Murdoch Books, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from France, selected from Luke's new book Indochine - Baguettes and banh mi, 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 - and the other way around. In this title in the Indochine series, chef and author Luke Nguyen visits France to delve deeper into the fusion of Vietnamese and French cooking. Recipes in this title include: Pork Omelette, Mussels Tossed with Butter, Crisp Garlic and Asian Basil, Caramelised Frogs' Legs, Snails in Coriander and Asian Basil, Raw Kingfish with Passionfruit, Lemongrass and Vietnamese Herbs, Pan-fried Stuffed Squid, Steamed Vietnamese Mint-stuffed Chicken, Meatballs Steamed in Caul Fat, Cousin Khank's Lemongrass and Kaffir Lime Creme Brulee, Verrine of Eggplant, Asparagus and Asian Mushrooms with Goat's Curd, Pan- fried Sea Bass with Bitter Melon and Pea Puree, Pig's Ear and Green Mango Salad, Laurent's Quail Flambe, Christophe's Crab Wok-tossed with Basil and Black Olives, and Lamb Cutlets Cooked in Preserved Bean Curd. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from France, selected from Luke's new book Indochine - Baguettes and banh mi, 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 - and the other way around. In this title in the Indochine series, chef and author Luke Nguyen visits France to delve deeper into the fusion of Vietnamese and French cooking. Recipes in this title include: Pork Omelette, Mussels Tossed with Butter, Crisp Garlic and Asian Basil, Caramelised Frogs' Legs, Snails in Coriander and Asian Basil, Raw Kingfish with Passionfruit, Lemongrass and Vietnamese Herbs, Pan-fried Stuffed Squid, Steamed Vietnamese Mint-stuffed Chicken, Meatballs Steamed in Caul Fat, Cousin Khank's Lemongrass and Kaffir Lime Creme Brulee, Verrine of Eggplant, Asparagus and Asian Mushrooms with Goat's Curd, Pan- fried Sea Bass with Bitter Melon and Pea Puree, Pig's Ear and Green Mango Salad, Laurent's Quail Flambe, Christophe's Crab Wok-tossed with Basil and Black Olives, and Lamb Cutlets Cooked in Preserved Bean Curd. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection.
10
Indochine: France
EN NW EBISBN: 1742668844 bzw. 9781742668840, in Englisch, Allen & Unwin, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of Vietnam in this sumptuous, richly photographed cookbook. eBook.
Food and Wine, Bestselling chef Luke Nguyen explores the influence of the French on the food and culture of Vietnam in this sumptuous, richly photographed cookbook. eBook.
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