Mini Babybel (Hardcover)

The Best Recipes

By Jean-Francois Mallet

Jacqui Small, 9781909342699, 56pp.

Publication Date: August 15, 2014

List Price: 12.99*
* Individual store prices may vary.


Babybel is the famous round cheese, coated in red wax, loved by millions. This fun little book - shaped just like a Mini Babybel - takes this classic lunch-box staple and transforms it in inventive ways, giving it a starring role in 25 original, flavor-packed recipes.

Babybel wrapped in aubergine/eggplant with rosemary

Baked pears with Babybel and hazelnuts

Tomato and Babybel tart

Babybel potato and pumpkin soup

Chicken salad with fried Babybel chunks

Melting Babybel fritters with tomato salsa

Bacon-wrapped Babybel with a rocket/arugula and orange salad

Babybel andartichoke hotpot

Oven-baked Babybel open sandwiches

Babybel and beef skewers with satay sauce

Babybel Panini with ham and sage

Potato and Babybel turnover with mustard

Mini burgers with Babybel and cream cheese

Brioche toasted sandwiches with Babybel, tomato and ham

Babybel fondue for the little ones

Babybel raclette with vegetables

Babybel in pastry with cherry jam/jelly

Babybel and cumin boreks

Rump steak with Babybel and oregano

Baked potatoes with prosciutto and Babybel

Rolled pork stuffed with Babybel and chorizo

Babybel risotto

Lamb cutlets with Babybel

Stuffed tomatoes with olive tapenade and Babybel

Skewers of beef with Babybel and red onion

About the Author

A trained professional chef as well as a talented photographer, JEAN- FRANCOIS MALLET naturally transitioned from cooking to pursue his passion for images. He worked for some of the biggest names in French Cuisine, such as Jöel Robuchon, Michel Rostang, Michel Kenever and Gaston Lenôtre before becoming a photo-journalist for magazines including Saveurs, Gourmet USA, Elle Ã  Table and Etoiles amongst many others€¦

In Western countries, the Chinese food eaten in restaurants is often a far cry from the dishes prepared and served by the Chinese themselves.  This is because the Asian communities that have settled in so-called €˜China Towns' around the world, in cities such as New York, San Francisco, London and Paris, have mastered the art of adapting their cuisine to suit local tastes.  Added to which, this cuisine is often influenced by other Asian dishes, so much so that food served in one city's China Town may be heavily influenced by Vietnamese dishes whereas in another it may more closely resemble Thai cuisine.