My Vue: Modern French Cookery Review

Posted by Juanita Avenue on Wednesday, March 16, 2011 · Leave a Comment

Average Reviews:

(More customer reviews)This is my most prized cookbook which permanently resides on my bedside table, constantly read and used.
Extraordinary Melbourne chef, Shannon Bennett, has collated a unique collection of recipes that reflect the culinary excellence that is Vue de Monde, the Gourmet traveller 2005 Restaurant of the Year.
Clear and precise instructions as to both ingredients and technique combine with tantalising photography and beautiful illustrations that inspire and give confidence to even the novice.
Only after I visited Vue de Monde and cooked from this book did I finally come to appreciate and understand what is, French cookery. When asked if I have eaten there, I feel obliged to answer by saying I have had a great experience there as opposed to simply enjoying a meal. Pretentious? That is not my intention. Rather, I simply seek to differentiate between a unique experience and another fine meal.
When cooking, I started with the sublime Cold-Pressed Tomato Soup and was stunned with the results.The mushroom risotto which owes its depth of flavour to an incredible acid butter, gives an entirely new meaning to risotto. And the list goes on...
The chapters are helpfully organised according to ingredients concluding appropriately with ( what else) chocolate. However, we found it hard to push past the potato chapter.
Finally in support of this review, please note the forward of this special book is by Paul Bocuse who most eloquently says ".. But men of the quality of this chef, know how to leave their mark on the world of cuisine...Congratulations and all my best wishes of success go with him."
I hope you do buy this book and soon.

Lisa M Harris - Brisbane

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Product Description:
Shannon Bennett, the chef and owner of Melbourne's renowned French Restaurant, Vue de monde, takes readers on a tour of exquisite French cuisine. Sharing his passion and obsession with classical cuisine, Shannon describes his own experiences in some of the great kitchens of Europe and shows readers how to createan unforgettable dining experience in their own homes.
Recipes range from the deliciously simple, such as classical tomato gazpacho and the perfect mayonnaise, to the highly challenging assiette of hare, which needs care and dedication to produce but is worth every bit of effort involved.