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About Mange Tout: Bistro Cooking with a Modern Twist
Beetroot Ravioli, Sour and u0026 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 and u0026 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.
Detailed Information
| Author: | Bruno Loubet |
|---|---|
| Publication Year: | 2013 |
| ISBN: | 9780091950477 |
| Language: | English |
| File Size: | 105 |
| Format: | |
| Price: | FREE |
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