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Luke Nguyen’s Greater Mekong tells the stories
and clever techniques to build flavor and texture
mustard pickles
stuffed flounder with seafood dressing
Whether you're looking to make the best of asparagus in spring
Manu: Recipes and Stories from My Brazil (Manoella Buffara) *Signed* Moroccan Luke Nguyen’s Greater Mekong tellsContributions by Alex Atala & Dominique Crenn. Seasonally inspired, community led Michelin starred restaurant in Brazil's southernmost state of Parana, features her restaurant. Manu has her own garden, uses local produce and fruits, including foraging. Diners are guided to one of the five tables and are served a fermented drink, possibly made with pineapple, sweet potatoes, coffee, or grapes. The Manu team constantly develops new ferments, and every
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