My Vue: Modern French Cookery

My Vue: Modern French Cookery

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by Shannon Bennett
     
 

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Shannon Bennett, the chef and owner of Melbourne's renowned French Restaurant, Vue de monde, takes readers on a tour of exquisite French cuisine. Sharing his passion and obsession with classical cuisine, Shannon describes his own experiences in some of the great kitchens of Europe and shows readers how to create an unforgettable dining

Overview

Shannon Bennett, the chef and owner of Melbourne's renowned French Restaurant, Vue de monde, takes readers on a tour of exquisite French cuisine. Sharing his passion and obsession with classical cuisine, Shannon describes his own experiences in some of the great kitchens of Europe and shows readers how to create an unforgettable dining experience in their own homes.

Recipes range from the deliciously simple, such as classical tomato gazpacho and the perfect mayonnaise, to the highly challenging assiette of hare, which needs care and dedication to produce but is worth every bit of effort involved.

Product Details

ISBN-13:
9780684037493
Publisher:
Simon & Schuster Australia
Publication date:
10/18/2005
Pages:
420
Product dimensions:
7.50(w) x 9.70(h) x 1.40(d)

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Meet the Author

Shannon Bennett has worked in kitchens in England and France with such greats as Albert Roux, John Burton Race and Marco Pierre White. He is chef and owner of Vue de monde in Melbourne.

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5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This unique book, signed by Shannon Bennett, is my most prized cookbook: a not insignificant recommendation from someone who is under threat of death should she bring another cook book into the house already awash with hundreds of cookbooks. But for this book, mortal combat seemed a triflingly small price to pay. Residing permanently on my bedside table, I read it often as well as cook from it. Unlike an increasing number of do-this-or-die-you-fool books begrudgingly pumped out by some highly experienced chefs, Mr Bennett tantalises the reader & their tastebuds and encourages one to go forth to the kitchen and cook. He is a consummate professional as he puts back into his art and passion by generously sharing his knowledge, techniques as well as educating the reader as to the philosophy behind French cooking. The recipes are of varying levels of difficulty are helpfully organised according to ingredients. All the dishes have a photo of the final dish - an additonal help. My favourites have to be Cepes Risotto,the Pistchio Souffle and the easy Tomato Essence which, with the addition of gelatine, I found makes a great cold gelee to have with a cold prawns. Vue de Monde in Melbourne is somewhere you start out for to indulge in a great meal but ultimately you have a great life experience which stays with you. For me, the menu provided illumination in that it opened a window finally allowing me insight into to why the French take food and cooking so seriously. The service side of the meal was seamless, efficient and evidenced quality assurance taken to the highest level. My only complaint: the meal ended and we had to leave, all of us listing slightly to port from one course too many. Gourmet Traveller has just named Vue de Monde Restaurant of the year for the second consecutive year. For cooks at all levels, your collection of French cookbooks cannot be complete without this book.