Written by the chef of the "Four Seasons" restaurant at the "Inn on the Park" in London, the recipes in this book are based on the cuisine of the author's native Gascony. The dishes range from traditional French fare such as lamb en croute in herbs to more unusual creations from the culinary traditions of Italy, India and Southeast Asia. Bruno Loubet was named Young Chef of the Year by the "Good Food Guide" in 1985.
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Written by the chef of the "Four Seasons" restaurant at the "Inn on the Park" in London, the recipes in this book are based on the cuisine of the author's native Gascony. The dishes range from traditional French fare such as lamb en croute in herbs to more unusual creations from the culinary traditions of Italy, India and Southeast Asia. Bruno Loubet was named Young Chef of the Year by the "Good Food Guide" in 1985.
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Seller's Description:
Good. All orders are dispatched within 1 working day from our UK warehouse. Established in 2004, we are dedicated to recycling unwanted books on behalf of a number of UK charities who benefit from added revenue through the sale of their books plus huge savings in waste disposal. No quibble refund if not completely satisfied.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has soft covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 450grams, ISBN: 9780333583456.
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Seller's Description:
Near Fine in Near Fine jacket. 4to-over 9¾"-12" Inscribed By Author (UK) First printing. INSCRIBED BY AUTHOR to the half-title page: "Dear J-----/ With sincere thanks for your "ETERNAL" support! To a food lover...from another food lover/ Loubert. / June 6th '95)", no other markings, about Fine in price-clipped Near Fine dust jacket. Green boards, 160pp, index. Colour photos of prepared dishes. This is Loubet's first cookbook, as chef of the Four Seasons restaurant at the Inn on the Park in London where in 1990 he was awarded his first Michelin star. Long regarded as one of the most exciting and innovative chefs on the London culinary scene, Bruno Loubet was known for giving vegetables equal billing on the menu at his hugely popular Grain Store restaurant. In London Bruno began working at La Tante Claire under Pierre Koffmann, a fellow expat from the south west of France, before accepting a head chef position at Gastronome One. Following several years working in Oxfordshire at both Raymond Blanc's Le Manoir Aux Quat'Saisons and Le Petit Blanc Bruno returned to London, becoming the executive chef at the Four Seasons' Inn on the Park. (2.4 JM LVR 206/b4.
