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.
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.
