Mange Tout, By Bruno Loubet

"OH JESUS." Such is the two-word response fired back at me by a friend on receipt of my latest invitation to be a gastronomic guinea pig for this column. But then, to be fair to her, she was present at my inaugural Cooking the Books dinner, aka "The Gwyneth Paltricide"; this time, I assure her, I'm dealing with a far more benevolent recipe provider, namely Bruno Loubet.

Ten kitchen tools to make cooking easier

 

<p><b>1. Raymond Blanc by Anolon</b></p>
<p>£12, <a href=amazon

Well made, sturdy and solid, this is also stylish and ergonomically designed. No wonder Raymond Blanc was prepared to put his name behind it.

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1. Raymond Blanc by Anolon

£12, amazon

Well made, sturdy and solid, this is also stylish and ergonomically designed. No wonder Raymond Blanc was prepared to put his name behind it.

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The 10 Best corkscrews

Don’t hide it at the back of a drawer. Once a simple thing, the waiter’s friend is now a hi-tech piece of kitchen kit...

The white stuff: chef Raymond Blanc believes other varieties of milk can make puddings and sauces delicious

How to make the most of milk

Why stick to dairy, says Raymond Blanc, when other varieties from rice to coconut make puddings and sauces so delicious?

The 10 best knife sets

1. Henckels

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It's not just the return of Edina and Patsy – there's Downton, the Doctor, and Dickens. Gerard Gilbert presents his pick of the seasonal small screen

Raymond Blanc: 'These little live eels jump from the bowl and down your throat'

My earliest food memory... A sumptuous Bûche de Noël, which my mother was carving for Christmas. It's the French Christmas pudding: a biscuit you moisten with vanilla syrup, or Grand Marnier for adults. Then you put cream inside – butter-cream or chestnut-cream or chocolate – roll it and put more butter-cream on the top. I was two or three and I remember thinking it was so beautiful.

Johnson may call on Deacon and Skivington to bolster pack

Injury to Lawes is major blow for England manager ahead of Six Nations campaign

Pioneering food critic Egon Ronay dies aged 94

From the 1950s on, the Hungarian restaurateur who settled here transformed Britain's eating habits

How We Met: Raymond Blanc & Agnar Sverrisson

'He spent two days at the hospital with me, then had a 10-course dinner sent to my room'

Last Night's TV: Out of the Frying Pan, BBC2 </br> Damages, BBC1

A dish with all the wrong ingredients

Raymond Blanc: To the Manoir born

He is an institution in British gastronomy. But even after 35 years here, Raymond Blanc would still like to teach us a thing or two about food. John Walsh takes notes

Save the planet on the low-carbon diet

At Otarian, menus have a feelgood global-warming index. A gimmick, or the next step in ethical eating?
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