Product Description

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!

Product Details

• Amazon Sales Rank: #2794867 in Books
• Published on: 2003-10
• Original language: English
• Binding: Hardcover
• 174 pages

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.

Customer Reviews

Flaunt it even if you don't have it!
My amateur cooking skills have taken a quantum leap since my purchase of this superb collection of wonderful recipes. The author, apart from looking quite delicious himself (evident from the beautiful pictorials therein), has come through with the promise that his recipes would even make a novice look good. It is now my constant cooking companion for taking out the agony and putting on the style in great food presentation.

My husband raves that it's one of the best investments I've made in my book collection. I love entertaining at home and my guests are full of praise whenever I feature some of the recipes from the cook book. My most resounding success was when I hosted an entire dinner party, from finger food to dessert, straight from the pages of "Cuisine Unplugged"

east meets best
Whilst living in London I was given this superb book for Christmas by my wife, whom so happens to be Singaporean. On a trip back home she had dined at the famed Saint Pierre restaurant, and raved about the food.

Like most wives, she was no doubt buying the book for herself, rather than looking to improve my infamous beans on toast with an injection of Lemongrass! But who cares; she has lovingly, and by the looks of things, quite simply, replicated some of the delicious creations found within the pages. Most of the ingredients these days can be found in even the most antiquated suburban supermarket, and we (well she) regularly impresses our dinner guests with some of our favourite recipes. No doubt it helps looking Oriental - I'm not sure they believe I've ever touched a Thai green chilli in my life, even when I have - AND paid the price later with a visit to the toilet, having forgotten to wash my hands...ouch!

I couldn't recommend this book highly enough, and is an absolute must for any bachelor (or out of favour husband) trying to impress any girl originating from anywhere East of Essex!