Chef Emmanuel Stroobant started his apprenticeship in Belgium where he spent his formative years at various Michelin star establishments. It was during these years that he built a solid foundation in classical French cuisine. This inevitably steered him to being named Best Apprentice Chef in Belgium 1987/1988. Emmanuel then moved to Australia where he started using his European cooking techniques to get the best out of Asian ingredients and flavours. This led him to Malaysia and then on to Singapore. In Singapore, Emmanuel opened Saint Pierre and was named Chef of the Year in 2002 and 2006 at the World Gourmet Summit. Saint Pierre was awarded Best New Restaurant 2002 and Most Innovative Menu in 2002, 2004, 2005 and 2007 by Wine and Dine magazine, Singapore and Best New Restaurant Awards for Excellence at the World Gourmet Summit for two consecutive years from 2002 to 2003 and for Restaurant of the Year in 2007. In 2008, Saint Pierre became the only restaurant in Singapore to be made a member of the prestigious international association for luxury hotels and restaurants, Relais & Chateaux. Emmanuel has also opened several other restaurants including Picotin, Brussels Sprouts, The French Kitchen and Rocks. Emmanuel is also affectionately known as the Chef in Black, having hosted two TV shows, Chef in Black I and Chef in Black II.Présentation de l'éditeur :
Characterised by a bold use of colours and playful close-up shots of the dishes, Cuisine Unplugged is a culinary book that stands out with its creative simplicity. Featuring 60 original recipes created by the charismatic executive chef and owner of Saint Pierre, a contemporary restaurant renowned for its modern European cuisine with hints of Asian flavours, Cuisine Unplugged presents these recipes in serving order, from canapés and soups to main courses and desserts for easy reference. Created in the author.s signature style of adapting European flavours to the tropical climate and reinterpreting traditional dishes with a modern approach, readers will be delighted at the ease with which each innovative recipe can be reproduced in the home kitchen, with ingredients that are easily available from supermarkets and markets. Each recipe is well thought through and specially designed with approachable steps, so the dishes are flavourful yet highly achievable, even at the hands of a novice.
Description du livre Marshall Cavendish Cuisine, 2011. Paperback. État : New. book. N° de réf. du libraire 9814302449