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.