Raymond Blanc

Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection; his cooking has been described in The Good Food Guide as 'an extraordinary process of creativity, passion, subtlety, indeed genius.' Entirely self-taught, he has never revealed the secrets of his cuisine. But here at last he explains his uniquely successful methods and shares some of the very special recipes from his Oxfordshire restaurant Le Manoi aux Quat' Saisons. In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season. Along with the recipes are menu suggestionsl wine recommendations and chef's notes that not only give advice on achieving the best results but explain some of the scientific aspects of cooking as well. Invaluable introductory chapters cover basic techniques and recipes, with advice on buying ingredients, while a general introduction gives a fascinating insight into Raymond Blanc and his gastronomic philosophy.

• Author
• Raymond Blanc, Hugh Johnson, Egon Ronay, Michael Boys

• Format
• paperback

• Pages
• 280

• Publisher
• Little, Brown

• Language
• english

• ISBN
• 978-0-316-90817-7

• EAN
• 9780316908177

• Genres
• cookbooks

• Release date
• 1990