People say I know a little bit about cooking, so I hope my books will help to inspire you and guide you to create your own delicious dishes at home. You’ll find options for the novice cook through to the more advanced.
A personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.
Set in the rolling Oxfordshire hills, Le Manoir is a bastion of haute cuisine and a beacon of l'art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades.
This book is Raymond's personal tour of Le Manoir through the seasons; the ultimate host, he lovingly reveals the stories behind the incredible rooms and gardens that guests travel the world over to experience. But it is food that is at the heart of Le Manoir, and here you will find the recipes for its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d'abricot - which have earned the restaurant its status as one of the world's legendary gastronomic destinations.
With spectacular photography of the exquisite dishes, inviting rooms and the prized gardens, as well as beautiful and witty illustrations, the fairy tale of Le Manoir has been brought charmingly to life.
The best dish, according to Raymond, is the ‘one that’s in season’.
In this unique collaboration accompanying the BBC television series of the same name, Raymond Blanc and the Royal Botanic Gardens, Kew have come together to explore the provenance of the UK’s heritage fruit and vegetables and grow them once again in Kew’s historic gardens.
But this is more than just a journey through history. This is a quest for Raymond and the gardeners at Kew to find the best varieties to grow, taste and then cook.
Discover which onion is the best choice for a deep, rich French onion soup; which tomato will melt down into the sweetest and most flavoursome sauce; and which apple will hold its shape to create the perfect tarte Tatin. Then try 40 of Raymond’s recipes, which showcase the depth and variety of our favourite fruit and vegetables.
Together with growing tips from the Kew gardeners, and a wealth of beautiful recipe photography, historical illustrations and woodcuts, this is an invaluable resource for all cooks and kitchen gardeners alike.
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant.
Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant. The book's sixteen chapters and over 100 recipes include classics like Watercress soup, Chicory and Roquefort salad, Cep ravioli, Chicken liver parfait, Grilled dover sole, Pot-au-feu, Cherry clafoutis and Maman Blanc's own Chocolate mousse.
With more than 100 recipes from both television series of Kitchen Secrets on the BBC, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
Raymond Blanc knows more about food than pretty much anyone else. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. His life and career to date have been utterly dedicated to the search for culinary perfection.
Raymond is entirely self-taught and over the years has been developing and refining his philosophy of food and eating. Such is his reputation that his restaurant, Le Manoir aux Quat’Saisons, was awarded two Michelin stars even before it opened in 1984, and it remains one of the world’s premier destination restaurants. He has also taught many of Britain's most successful chefs, including Marco Pierre White and Michael Caines MBE.
Now, for the first time, Raymond is going to share the fruits of all that hard work and experimentation, and reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine. Essential reading for anyone with an interest in food and cooking, this is the definitive book by a culinary genius.
Raymond Blanc is renowned for his exquisite cuisine and here he has chosen 100 sensational but achievable recipes that will wow your guests and impress your friends and loved ones.
From a simple, but classic Coq au vin or Moules marinière, to the finest Roast rib of beef or Pork fillet with onion and garlic purée, and not forgetting desserts - a perfect Black cherry tart or Strawberry sorbet - this book will become the first resource to turn to when you need a meal to impress, whether for a weeknight banquet or a weekend feast.
Read along as Raymond Blanc brings authentic French family cooking into your kitchen.
In 40 simple-to-follow recipes, Raymond describes the basic techniques required to create traditional French food. Step-by-step instructions and clear, colour photographs accompany every stage, from starters and soups, fish, meat and vegetable dishes, through to a selection of irresistible desserts.
The tried-and-tested recipes span the whole range of his classic cuisine. Enjoy the unfussy simplicity of Poached asparagus with mayonnaise or Steak ‘Maman Blanc’, or try dinner-party favourites such as Provençal rack of lamb with crushed peas or Gratin dauphinois. And to round off the meal, there is the pure, silky indulgence of Crème caramel or the delicious and quintessential Lemon tart.
These inspiring recipes use readily available ingredients, making this book the perfect guide for the experienced cook or the novice alike.
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