Cuisine Du Temps
| By | Jacques Reymond |
|---|---|
| Format | Hardback |
| Page Extent | 288 |
| Book Size | 308 x 264 x 26 mm (H x W x D) |
| Imprint | New Holland Publishers |
| Release Date | 1 Feb 2010 |
| Subject Classification | Cookery / food & drink etc |
Cuisine du Temps features the award-winning recipes of master chef Jacques Reymond. This book will inspire and excite everyone from the humble weekend cook to food connoisseurs and chefs - it is a cookbook classic.
Based on his heritage and embracing the tastes of Asia, Jacques Reymond's philosophy is to take the freshest, simplest ingredients and focus on bringing out their best. His innovative and modern approach to cooking continues to win accolades for him and his restaurant.
Jacques Reymond
Having discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux in France at the age of 11, Jacques Reymond went on to work as a chef in Burgundy, Paris, South America, Spain and England before arriving in Australia in 1983 with wife Kathy. Jacques is very much chef in the kitchen, the figurehead for his flagship restaurant Cuisine du Temps in Melbourne, Australia. He is always finding challenges for himself - researching new cooking techniques, approaches, and equipment for better results and something new. He has an aptitude for blending the old with the new and his innovative and modern approach to cooking continues to win accolades for the restaurant. Many regard him as the most consistently balanced yet curiously daring chef Australia has yet seen. Cuisine du Temps is affiliated with the Relais Chateaux collection of prestigious hotels and restaurants - some of the finest in the world.
