04.08.2013 · Cookbook Review of Bruno Loubet’s Mange Tout
Every summer, we spend some time in the south of France. Much of that is dedicated to cooking and eating. As a tradition, we bring a new cookbook along to inspire us. In order to maximize the use of the amazingly fresh and native vegetables and herbs in the region, we avoid the newest bestseller on Szechuan cuisine and go for a Mediterranean cookbook.
This year, our book of choice was Bruno Loubet’s Mange Tout. Mr. Loubet is one of London’s best-known chefs and the owner of a string of successful restaurants since the early 1990s, including Bistrot Bruno and L’Odeon.
The book contains a surprising variety of different dishes, many of them unexpected, such as Indian-flavored “Lime Pickle & Yoghurt Aubergines with Toasted Almonds” or “Ramma’s Spicy Chicken Livers.” You must not forget to add The Love of Chilies to both. Some ingredients may actually be hard to find outside of France or specialist shops in London, such as snails, merguez sausage, pheasant or venison loin. Many dishes contain meat.
But then there are many reliable classic bistro dishes, too, such as the stuffed vegetable dish “Petits Farcis de Provence,” which we immediately tried out. The instructions were easy to follow and the dish turned out fantastic. We liberally added chilies to spice up the dish and deepen the taste experience. We recommend the book to anyone who loves to cook and likes French-inspired food.
Josefina Petrus and
Anna Yukiko Bickenbach
We love chilies; both of us from childhood. Our backgrounds could not have been more different. Josefina accompanied her parents on trips to India. Anna grew up on three continents, including on the island of Okinawa, where chilies are soaked in sake.
Both of us have had the opportunity to do many fantastic things. Josefina has produced films, coached basketball, worked for the charity platform Betterplace.org and served as a Board Member of a British school. Anna plays serious volleyball and co-founded the ecological platform Ecotastic.
We don’t like to compromise… if it is possible to have the best quality, why do for less. And we casually relish chilies like others do candy.
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