Mange Tout: Bistro Cooking With A Modern Twist by Bruno LoubetMange Tout: Bistro Cooking With A Modern Twist by Bruno Loubet

Mange Tout: Bistro Cooking With A Modern Twist

byBruno Loubet

Hardcover | September 9, 2013

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"The most exciting comeback since Jesus appeared on the road to Emmaus just hours after the Crucifixion." --Giles Coren
Bruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist.

Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
Born in Bordeaux, BRUNO LOUBET first came to the UK in 1982 to work for Pierre Koffmann at La Tante Claire. Having been awarded the 1985 Good Food Guide's Young Chef of the Year, he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat'Saisons. He returned to London as Head Chef at the Four Seasons, In...
Title:Mange Tout: Bistro Cooking With A Modern TwistFormat:HardcoverDimensions:256 pages, 9.96 × 7.8 × 1.06 inPublished:September 9, 2013Publisher:Random House UKLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0091950473

ISBN - 13:9780091950477

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