In Manu’s French Bistro, Australia’s favourite chef, Manu Feildel, demonstrates how to achieve contemporary bistro food at home. Whether you are looking for advice on how to cook traditional French fare like coq au vin or the perfect soufflé, or are keen to experiment with new twists on old favourites, such as roast duck with spiced honey glaze, Manu’s French Bistro has it all. Also featured is a comprehensive glossary of terms and a recipe section on French basics, such as pastry, stocks, mayonnaise and jus.
Expand your repertoire and impress any guest with these one hundred contemporary bistro dishes. Divided by the seasons and complete with suggested menus, including the French translations, Manu’s passion for the art of fine dining and his unique flair for entertaining shine through on every page. Beautifully photographed and designed, Manu’s French Bistro is the new bistro bible.
Published by Penguin Lantern: 26/02/2014 (Paperback release)
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