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Mange Tout Hardcover – 6 Jun 2013

4.8 out of 5 stars 15 customer reviews

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Product details

  • Hardcover: 256 pages
  • Publisher: Ebury Press; First Edition edition (6 Jun. 2013)
  • Language: English
  • ISBN-10: 0091950473
  • ISBN-13: 978-0091950477
  • Product Dimensions: 19.8 x 2.7 x 25.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: 209,569 in Books (See Top 100 in Books)

Product Description

Review

"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)

Book Description

"The most exciting comeback since Jesus appeared on the road to Emmaus just hours after the Crucifixion" Giles Coren

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Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
Bruno Loubet's new book, Mange Tout, was the inspiration. And a delightful and inspirational collection it is, I have been waiting many years after his last publication (Bistro Bruno cooking from Odean and beforehand Chicken)

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.
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Format: Hardcover Verified Purchase
I lived for a year in Clerkenwell. There are lots of supposedly excellent restaurants in the area but, if you know the difference between food and fashion, they were all cr*p. Especially the HORRIBLY over-rated Modern Pantry. And don't get me started on Hix Oyster and Chop House, nor even the venerated St John. Gawd, there's a restaurant that needs to stop resting on its laurels.

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.
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Format: Hardcover Verified Purchase
What an exciting cook book! I am gradually working my way through the recipes which are easy to follow with
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
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Format: Hardcover
What a delight this book is. I love French food but in recent years there have been very few French cook books that inspired. This is refreshingly so with contemporary dishes, easy to follow recipes and gorgeous photography. I made the sweet soy beef cheeks with mango and herb salad which was a HUGE hit, the Goats cheese and soft greens quiche and the grilled marinated quail with quinoa also worked out really well and were delicious, even if I do say so myself. I'm now actually looking forward to autumn when I can have a go at some of the yummy sounding game recipes.

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.
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Format: Hardcover
I am so enjoying this book. I have cooked at least three dishes since getting it and I love the the simplicity, easy to follow steps. My favourite is "Bruno's tips" definitely very useful tips. I intend to try out as many dishes as I possibly can. So far all my guests have flicked through the book and think it is awesome how it's written and the photography.
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Format: Hardcover Verified Purchase
There are many fresh ideas in this beautiful book, well enough written and illustrated to keep one engaged and some brilliant dishes that work really well in execution. We particularly like his puddings.
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Format: Hardcover Verified Purchase
A good cookbook for modern French bistro fare. It's a bit complicated at times, but a good cook
will enjoy the recipes, which are very diverse and interesting. Loubet's beetroot ravioli is truly spectacular.
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Format: Hardcover
Mange Tout is without exception the most exciting cookbook I've read in years. I can't wait to work my way through it, I don't think ill skip a single page
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