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Description - Cuisine Du Moi by Gavin Canardeux

Australian-born, English-educated, French-trained, Thai-massaged and American-based, Gavin Canardeux is a passionate executive icon uber power chef de chef, deeply committed to his art. For him, overseeing via video link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren goose egg is a life-and-death struggle. Honorary Governor of the Stationary Food Movement, Consultant Chef de Chef to the United Nations, patron of the Canardeux Foundation for Children Without Seafood, and committed Awareness Band Wearer, Canardeux divides his precious time between London, Sydney and New York, his wife and girlfriends and horses, his classic car collection, and children. When not starring in his ground-breaking television programs Gav and the Gastronauts and Shit Hot Cooking with Gav, Yeah!, Canardeux enjoys shooting and being interviewed. More than a cookbook, Cuisine du Moi is a philosophy, a way of life, and already a classic.

Buy Cuisine Du Moi by Gavin Canardeux from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781741756074
ISBN-10: 1741756073
Format: Paperback
(230mm x 152mm x 16mm)
Pages: 192
Imprint: Allen & Unwin
Publisher: Allen & Unwin
Publish Date: 26-Sep-2008
Country of Publication: Australia

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Author Biography - Gavin Canardeux

GAVIN CANARDEAUX is one of the world's most popular and inspirational power-chefs. His New York restaurant, Cuisine du Moi, has set standards in cuisine couture previously thought impossible and it has quickly become the destination dining venue of both the USA and Europe - and Russia. Giving, friendly, and passionate, Gavin Canardeaux is helping global-fusion food find a new and authentically traditional voice. Australian- born, English-educated, French-trained, Thai-massaged and American-based, Canardeaux is a passionate executive icon uber power chef de chef, committed to his art. For him, overseeing via video-link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren Goose egg is a life and death struggle. BEN CANAIDER is a well-known wine writer, or as he likes to put it, a typist who drinks.