| Cuisine Du Temps Contributor(s): Reymond, Jacques (Author) |
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ISBN: 174257422X ISBN-13: 9781742574226 Publisher: New Holland Publishers OUR PRICE: $26.99 Product Type: Paperback - Other Formats Published: September 2013 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - French - Cooking | Courses & Dishes - Soups & Stews |
| Dewey: 641.594 |
| Physical Information: 0.78" H x 8.92" W x 11.06" (2.70 lbs) 288 pages |
| Themes: - Cultural Region - French |
| Descriptions, Reviews, Etc. |
| Publisher Description: Surprise, imagination, emotion, memory-these are the key elements behind the food of Jacques Reymond. Cuisine du Temps features Jacques Reymond's classically based cuisine embracing Asian tastes and using the freshest produce that has made him one of the most outstanding food innovators of his time. Jacques Reymond has continuously developed his cuisine with an eye to Asia-impressed by the incredible fragrance of the condiments and the clarity and purity of the cuisine. But the changes have been gradual, and his attitude remains founded on the standards set by the three-star restaurants of France where he trained. With a collection of recipes ranging from the classics such as Beignet of Blue Swimmer Crab and Calves Liver Foie Gras style, to the inspirational Lamb Cutlet Farcie with Silverbeet and Tamarind and Ginger Dressing and a selection of amazing desserts including Clafoutis of Cherries and Pear Gingerbread Pudding with Sauce Suzette, unique ice-creams and sorbets, and a glossary. Cuisine du Temp will inspire and excite everyone from the humble weekend cook to connoisseurs and chefs. This book with more than 100 stunning photographs will be a cookbook classic. |
Contributor Bio(s): Reymond, Jacques: - Having discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux in France at the age of 11, Jacques went on to work as a chef in Burgundy, Paris, Sth America, Spain and England before arriving in Australia in 1983 with wife Kathy. Jacques is very much the chef in the kitchen, the figurehead for his flagship restaurant Cuisine du Temp.. He is always challenging his food, always researching new cooking techniques, approaches, & equipment for better results and something new. |