by Raymond Blanc · British Broadcasting Corporation · tapa dura · ISBN 9780563370161
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Discover the culinary secrets that will turn you into a successful home cook with 'Blanc Mange: The Mysteries of the Kitchen Revealed' by Raymond Blanc. This book teaches you how and why ingredients react in certain ways, offering over 80 recipes that demonstrate how rewarding good cooking can be when you understand the process. Learn to prepare everything from marinated red mullet in tomato and basil to duck breasts with blackcurrants and pineapple mousse with kirsch. You'll also find practical tips and explanations on how to improve your dishes, along with food chemistry notes from Professor Nicholas Kurti.
