Mange Tout Hardcover – 6 Jun 2013
|New from||Used from|
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently Bought Together
Customers Who Bought This Item Also Bought
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
"Bruno Loubet’s return to Britain is the most exciting comeback since Jesus appeared on the road to Emmaus just hours after the Crucifixion and said ‘It ain’t over till it’s over’." (Giles Coren The Times)
"Welcome back, Bruno, we needed you." (A.A. Gill The Sunday Times)
"The most exciting comeback since Jesus appeared on the road to Emmaus just hours after the Crucifixion" Giles CorenSee all Product Description
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
The starting point with Bruno is the south west of France well Gascony to be exact like many other great French Chefs.
Coming from within the Bordeaux region, Loubet is absolutely an omnivore.
The south west of France is, after all, the home of duck confit and foie gras. Vegetarianism is not high in the menu.
Although I have been well informed that Bruno's new restaurant (which I hope to visit when I am in Bleighty) gives a much greater prominence to vegetables, and I like Grain as a name or is it to be a brand?
However, back to this book.
It didn't take much of a browse before I saw dishes that I wanted to try.
Mackerel with salted and compressed watermelon and a lime mayonnaise is one that most certainly will be done, to give but a single example.
And then there's lobster with mango - another pairing that you know, instantly, work superbly.
Here are some other great creations: Just great clean & simple pairings
Salmon confit with asparagus, new potatoes and a green gazpacho
Of course, it's enormously seasonal - and seriously worships the produce.
The salmon is confited in olive oil - and works wonderfully - while the new potatoes and asparagus are cooked as you would expect the green gazpacho, which includes avocado, spring onion, green pepper, green chilli, olive oil, basil and mint is a wonderful sauce - and a delightfully fragrant salsa it is too, with just a little kick.Read more ›
Then Bruno Loubet came back from his sojourn Down Under, opened Bistrot Bruno Loubet in the Zetter hotel, and I had found somewhere worth eating in. I must have gone there a dozen times in six months. If I'd had more money I would have gone there every day. Twice.
This book is wonderful. The recipes are mostly pretty simple, if you know your way round a kitchen - after all, the sub-title is "bistro cooking with a twist". The results are sublime, even if you slightly eff up. I recommend working your way through and cooking every single thing, even the ones that may sound a bit oo-err. The snails, for instance, would convert any escargot-phobe into a true believer.
10/10, would eat again.
lovely photography. There is lots of variety throughout and helpful tips from Bruno. My culinary expertise has
definitely gone up a notch! A "must have". Susan Scott Powell
This is my best cook book I have purchased in the last year or two. I love Ottolenghi's books but I find myself looking at the pictures more than following the recipes as the cost of just the herbs in each, nearly breaks the bank. Bruno Loubet's recipes seem to be a little more attainable without compromising on delicious results.
will enjoy the recipes, which are very diverse and interesting. Loubet's beetroot ravioli is truly spectacular.
Most Recent Customer Reviews
Bought this after reading a Sunday supplement article and was a little disappointed as I'd already seen the best recipes.Published 10 months ago by ccbath
Just a perfect food book! Recipes are easy to follow and plenty of healthy ways to cook your veggies. Loubet rules!Published on 29 Aug. 2014 by Nuvola T.
As a great fan of the newer incarnations of the Loubet career (Bistro Bruno, and latterly The Grain Store) I bought this as soon as it came out. M. Read morePublished on 6 Sept. 2013 by Trevor Jones
I have poured through my copy of Mange Tout and tried several of the recipes. The photography is beautiful, the recipes are easy to follow, and the results are superb. Read morePublished on 15 July 2013 by Amanda R