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.
"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
Published: 1st April 2014
Publisher: Ebury Press
Dimensions (cm): 25.2 x 19.7 x 3.0
Weight (kg): 1.25