The Rebel Chef offers dishes from the four corners of the world, revisiting timeless classics with a twist from Antoine Sicotte’s signature rock 'n' roll touch and ""less is more"" attitude. Each page is stamped with the chef’s trademark rebellious style with drawings, tips and tricks, jokes, quotes, and personal anecdotes and photos, adding to the originality and artistry of this visually stunning oeuvre. Starting with a morning menu, the book glides into brunch, and then eases into lunch and dinner, ending with Antoine’s favorite late-night nosh, all perfect for sharing with friends and family! The mouthwatering recipes, captured using natural light and without colorants, sprays, or special effects added, include Cousteau Salad, Broccoli Sausage Linguine, Creole Pork, Havana Banana, Caponata Polenta, Italian Maki, Olga’s Tartiflette, Devilish Lobster, Stroganoff Bundles, Calvados Steak, Black and Blue Pasta, and much more... Dive right in and explore Antoine's kitchen wizardry mastered through a combination of his devotion to keeping it simple and his chaotic culinary mishmash of international influences, hopping from Montreal to Italy to Thailand, Jamaica to Japan to the Middle East. The book’s exceptional design, with over 300 photos, and everything from “haute cuisine”-type dishes to family-style, pass-around-the-table platters of pure comfort, reflect the personality of its author: colorful, vibrant, and unabashedly creative.
""He's as much a family man as he is a rocker."" - The Today Show, NBC
""This is really yummy stuff!"" - The Better Show
"synopsis" may belong to another edition of this title.
The Rebel Chef revisits timeless classics with a twist from Antoine Sicotte’s signature rock 'n' roll touch and "less is more" attitude, with over 300 gorgeous photos. His devotion to keeping it simple and chaotic culinary mishmash of international influences are combined in this collection of simple, delicious recipes for every occasion, from dishes to cook on a typical Wednesday evening, to last-minute party nibbles, to tapas, desserts, and midnight snacks.About the Author:
Antoine’s obsession with food started at an early age, ignited by watching his father whip up mouth-watering spaghetti Bolognese and crêpes stroganoff. But before Antoine was thrust into the culinary limelight, he cultivated a successful career in the studio and on stage as a world-renowned musician. These days, what gets Antoine really fired up is revving up his custom motorcycle and hitting the road, making music and adding to his wicked instrument collection, and exploring the markets and shops of his beloved city, Montreal, for the very best ingredients and creating eclectic menus for his wife, daughters, family and guests. The Rebel Chef is Antoine's true labor of love!
"About this title" may belong to another edition of this title.
Book Description Cardinal, 2014. Hardcover. Book Condition: New. book. Bookseller Inventory # M2920943707
Book Description Cardinal, 2014. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P112920943707
Book Description Cardinal Edn, 2014. Hardcover. Book Condition: Brand New. 173 pages. 12.50x9.50x0.75 inches. In Stock. Bookseller Inventory # 2920943707