Cuisine Unplugged: Reinterpreting European Cuisine with an Asian Touch - Hardcover
Cuisine Unplugged- features sixty original recipes created by Chef Emmanuel Stroobant in his signature style of adapting European flavours to the tropical climate and reinterpreting traditional dishes with a modern approach. These recipes are carefully adapted and improvised for reproduction in the comfort of one’s home without compromise in the quality or taste evident in the culinary creations that has garnered awards for Chef Stroobant.
Contemporary ingredients that are readily available in supermarkets are ingeniously selected for use in the recipes without compromise to the flavours of the dishes. Each recipe is presented in approachable steps so that it can be easily reproduced by all - even at the hands of a novice. Readers will be delighted at the ease with which each innovative recipe can be reproduced in the home kitchen.
The recipes are presented in serving order, from canapes and soups to main courses and desserts in the book, making it a breeze to follow and easy to refer. Characterised by the bold use of colours and peppered with playful close-up shots of the dishes, Cuisine Unplugged stands out for its creativity simplicity and excellence and is a must-have for all cooking enthusiasts!
Contemporary ingredients that are readily available in supermarkets are ingeniously selected for use in the recipes without compromise to the flavours of the dishes. Each recipe is presented in approachable steps so that it can be easily reproduced by all - even at the hands of a novice. Readers will be delighted at the ease with which each innovative recipe can be reproduced in the home kitchen.
The recipes are presented in serving order, from canapes and soups to main courses and desserts in the book, making it a breeze to follow and easy to refer. Characterised by the bold use of colours and peppered with playful close-up shots of the dishes, Cuisine Unplugged stands out for its creativity simplicity and excellence and is a must-have for all cooking enthusiasts!
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About the Author:
Chef Emmanuel Stroobant started his apprenticeship in Belgium. He spent his formative years at various Michelin star establishments within the country. It was during these years that he built a solid foundation in understanding classical French cuisine. This inevitably steered him to being named ‘Best Apprentice Chef’ for the 1987-1988 category.
Upon completion of his apprenticeship, Chef Stroobant worked at various restaurants in his hometown. The highlight in this period of his culinary career was the birth of his first restaurant, Le Bal, which he opened at the tender age of 23. Refusing to succumb to the complacency of a comfortably successful reputation in Liege and truly believing that the world was his oyster, Chef Stroobant relocated to Australia. It was there that he first experienced the merging of East and West and his quest for the exploratory led him to Malaysia and later to Singapore.
Chef Stroobant’s passion and commitment towards culinary excellence continues to be recognized. He was awarded ‘Best Expatriate Executive Chef’ by World Asia Media, Malaysia in 1999 and ‘Chef of the Year 2002’ Award of Excellence – World Gourmet Summit.
His three-year-old restaurant in Singapore, Saint Pierre was also awarded ‘Best New Restaurant’ and ‘Most Innovative Menu’ in 2002 by Wine & Dine Magazine, Singapore. Also, for two consecutive years running, the restaurant has won ‘Best New Restaurant’ at the Award of Excellence – World Gourmet Summit 2002 and 2003.
Upon completion of his apprenticeship, Chef Stroobant worked at various restaurants in his hometown. The highlight in this period of his culinary career was the birth of his first restaurant, Le Bal, which he opened at the tender age of 23. Refusing to succumb to the complacency of a comfortably successful reputation in Liege and truly believing that the world was his oyster, Chef Stroobant relocated to Australia. It was there that he first experienced the merging of East and West and his quest for the exploratory led him to Malaysia and later to Singapore.
Chef Stroobant’s passion and commitment towards culinary excellence continues to be recognized. He was awarded ‘Best Expatriate Executive Chef’ by World Asia Media, Malaysia in 1999 and ‘Chef of the Year 2002’ Award of Excellence – World Gourmet Summit.
His three-year-old restaurant in Singapore, Saint Pierre was also awarded ‘Best New Restaurant’ and ‘Most Innovative Menu’ in 2002 by Wine & Dine Magazine, Singapore. Also, for two consecutive years running, the restaurant has won ‘Best New Restaurant’ at the Award of Excellence – World Gourmet Summit 2002 and 2003.
"About this title" may belong to another edition of this title.
- PublisherTimes Editions
- Publication date2003
- ISBN 10 9812326219
- ISBN 13 9789812326218
- BindingHardcover
- Number of pages174
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CUISINE UNPLUGGED: REINTERPRETIN
Published by
Times Editions
(2003)
ISBN 10: 9812326219
ISBN 13: 9789812326218
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Hardcover
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