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Item Details
| Title:
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BLANC MANGE
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| By: |
Raymond Blanc |
| Format: |
Paperback |
| List price:
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£14.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0563387246 |
| ISBN 13: |
9780563387244 |
| Publisher: |
EBURY PUBLISHING |
| Pub. date: |
25 April, 1996 |
| Pages: |
320 |
| Description: |
A range of sauces and stocks form the base of a variety of recipes which cover starters, main courses, desserts, breads, ice-cream and preserves. The book also offers an explanation of basic food chemistry, to clarify the processes at work. |
| Synopsis: |
A range of sauces and stocks form the base of a variety of recipes which cover starters, main courses, desserts, breads, ice-cream and preserves. The book also offers an explanation of basic food chemistry, to clarify the processes at work. Techniques such as roasting, poaching, microwave cooking, baking, mousse-making and souffle-making are described, to help readers to avoid failures, and Raymond Blanc explains how the size and thickness of cooking utensils and the variety of ovens affect the cooking time. |
| Illustrations: |
colour illustrations |
| Publication: |
UK |
| Imprint: |
BBC Books |
| Returns: |
Non-returnable |
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