My Vue: Modern French Cookery (Paperback)

~ Shannon Bennett (Author)
Key Phrases: jaconde sponge, crayfish oil, langoustine stock, Burton Race, Mary Rose, Grand Marnier (more...)

Editorial Reviews

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 create an 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.

About the Author

Shannon Bennett has worked in kitchens in England and France with such greats as Albert Roux, John Burton Race and Marco Pierre White. He is chef and owner of Vue de monde in Melbourne.

Product Details

• Paperback: 360 pages
• Publisher: Simon & Schuster Australia (May 7, 2007)
• Language: English
• ISBN-10: 0731813219
• ISBN-13: 978-0731813216
• Product Dimensions: 9.3 x 7.8 x 1.2 inches
• Shipping Weight: 2.8 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #624,814 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars An Exquisite & Essential Read Which Completes Every Cook's Library, December 14, 2005

By	Lisa M. Harris (Australia) - See all my reviews (REAL NAME)

This review is from: My Vue: Modern French Cookery (Hardcover)

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