Cuisine du Temps by Jacques Reymond

  • Beignet of blue swimmer crab

    from Cuisine du Temps Cuisine du Temps by Jacques Reymond

    • Categories: Dressings & marinades; Fried doughs; Appetizers / starters; Canapés / hors d'oeuvre; Entertaining & parties
    • Ingredients: potatoes; fresh ginger; cooked blue swimmer crabs; bird's eye chillies; shallots; coriander leaves; rice flour; soda water; egg whites; limes; kaffir lime leaves
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Notes about Recipes in this book

  • Caramelised pineapple, ginger cream and lemon myrtle ice-cream

    • Melanie on July 01, 2014

      I've never attempted this recipe as a whole, however according to the notes in my book I have attempted a few of the components separately with success: - made the poached pineapple which was fantastic while still warm, could be served with any fresh flavoured ice cream as a simple yet delicious dessert - made the pineapple sable and ginger cream (excellent flavour combination). I needed to use a slightly higher oven temperature and leave it is a little longer. I found it difficult to quenelle the ginger cream and would perhaps set it in smaller pots for an alternate presentation instead.

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  • ISBN 10 174257422X
  • ISBN 13 9781742574226
  • Published Sep 05 2013
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

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 large format book with more than 100 stunning photographs will be a cookbook classic.

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