Blanc Mange by Raymond Blanc Obe
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.| SKU | Unavailable |
| ISBN 13 | 9780563387244 |
| ISBN 10 | 0563387246 |
| Title | Blanc Mange |
| Author | Raymond Blanc Obe |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Ebury Publishing |
| Year published | 1996-04-25 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |