Mange Tout This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.

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Bibliographic Details

Title: Mange Tout
Publisher: -
Publication Date: 2014
Language: English
ISBN 10: 0091950473
ISBN 13: 9780091950477
Binding: Hardcover
Condition: Very Good

About this title

Synopsis

Beetroot Ravioli, Sour & Spicy Wet Roast Pork Belly with Pickled Cabbage—French bistro food is reinvented using fresh ingredients, simple flavors, and bold combinations

Bruno Loubet's cooking is sublime and unique, drawing on the classics of the French bistro menu but each dish is given a modern twist. This collection is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With dishes including Whole Artichoke Bake with Goats' Cheese, Slow-Baked Onions in their Skins with Cheddar & Sage, Stilton Fritters with Pear and Sour Honey, Sweet Soy Braised Beef Cheeks with Mango Salad, Crepes Suzette with a Touch of Cardamom, and Grand Marnier Eclairs, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair. Includes metric measures.

About the Author

Bruno Loubet has worked with Pierre Koffmann at La Tante Claire and with Raymond Blanc at the two Michelin-starred Manoir aux Quat'Saisons. He earned a Michelin star as head chef at the Four Seasons, Inn on the Park, before opening Bistrot Bruno, L'Odeon, and Bistrot Bruno Loubet at The Zetter Hotel.

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WRAP Ltd
Unit 4,, 119 Loverock Road, Reading, RG30 1DZ, United Kingdom

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