Bruno Loubet - MacMillan - ISBN 0-333-58345-0Bruno Loubet first came to fame when running the Four Seasons Restaurant in London's Four Seasons Hotel, this book is based upon his experience there.
He is one of those successful chefs that does not talk down to you,(I suppose in this case write down would be more accurate) his enthusiasm is obvious and catching. His recipes have evolved from the basics of his family cuisine in Aquitaine into a commercial success.
Listed below are several recipe ideas from this book.
Page 26, Veloute de Chou-fleur Infuse au Cumin, cream of cauliflower soup flavoured with cumin.
Page 52, Caille Rotie en Salade de Coleslaw, roasted quails on a coleslaw salad.
Page 67, Crepinette de Barbue au Chou, Beurre de Cidre. Diced brill wrapped in parma ham and cabbage, in a cider butter sauce.
Page 124, Macaronis Farcis, pasta stuufed with chicken and herbs.
Page 140, Tranche de Pain d'Espices et Chocolat Blanc Sirop de Prunes. Iced gingerbread and white chocolate terrine with prunes in syrup.
Price: £12.25