Cuisine Du Moi
The Heart of My Passion
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|Format: ||Paperback / softback, 296 pages|
|Published In: ||Australia, 26 September 2008|
Read this book and you will understand why chefs are the most important people in the world today. Without them nothing else would function or exist. - Gavin Canardeaux Gavin Canardeaux is one of the world's most popular and inspirational power-chefs. His icon restaurants, Cuisine du Moi in New York, Lad Gav in London, Le Auxerre de Gavoir Faux in Napa and Ricky's Sportsbar and Steakhouse Hamburger Grill and Bar in Sydney, have set standards in cuisine couture previously thought impossible. Australian-born, English-educated, French-trained, Thai-massaged and American-based, Gavin Canardeaux is a passionate executive icon uber power chef de chef, deeply committed to his art. For him, overseeing via video-link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren goose egg is a life-and-death struggle. Honorary Governor of thestationeryFood Movement, Consultant Chef de Chef to the United Nations, patron of the Canardeaux Foundation for Children Without Seafood, and committed Awareness Band Wearer, Canardeaux divides his precious time between London, Sydney and New York, his wife and girlfriends and horses, his classic car collection, and children. When not starring in his ground-breaking television programs Gav and the Gastronauts and Shit Hot Cooking with Gav, Yeah!, Canardeaux enjoys shooting and being interviewed. This book is a declaration of war; I am proud to be the conduit through which so much cuisine will pass ' More than a cookbook, Cuisine du Moi is a philosophy, a way of life, and already a classic.
About the Author
GAVIN CANARDEAUX is one of the world's most popular and inspirational power-chefs. His New York restaurant, Cuisine du Moi, has set standards in cuisine couture previously thought impossible and it has quickly become the destination dining venue of both the USA and Europe - and Russia. Giving, friendly, and passionate, Gavin Canardeaux is helping global-fusion food find a new and authentically traditional voice. Australian- born, English-educated, French-trained, Thai-massaged and American-based, Canardeaux is a passionate executive icon uber power chef de chef, committed to his art. For him, overseeing via video-link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren Goose egg is a life and death struggle.BEN CANAIDER is a well-known wine writer, or as he likes to put it, a typist who drinks.
"Canardeaux's voice is so authentic--a cross between Jamie Oliver and Gordon Ramsay, liberally doused with the F-word (not food)--that we almost forget that Canaider is the one skillfully concocting this amuse-bouche. I would perhaps just caution readers to add a grain of salt, or two." --"M Review"
Allen & Unwin|
22.86 x 14.99 x 1.52 centimetres (0.26 kg)|
15+ years |