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 1741108608
  • ISBN 13 9781741108606
  • Linked ISBNs
  • Published May 01 2010
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

From the master and innovator of modern French Cuisine, Jacques Reymond shares his collection of Asian-inspired recipes influenced from his background in his family's hotel in Cuiseaux in France and then as a chef in Paris, South America, Spain and England. His innovative and modern approach to cooking continues to win accolades. Many regard him as the most consistently balanced and daring chef. His restaurant is affiliated with the prestigious Relais & Chateaux association, whose members include some of the finest hotels and restaurants in the world. More than 90 recipes including appetizers, cheese dishes, soups, meat, lamb, pork, poultry, pasta, seafood, desserts and ice-creams.

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