This is the culinary autobiography of one of Britain’s most admired chefs and owner of the Michelin-starred restaurant Le Manoir near Oxford. Woven into stories from Blanc’s years in the food business is a passionate appeal for sustainable cuisine.
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Book Description
Editorial Reviews
Review
A rattling good story BBC Good Food Magazine We hail his astonishing determination, and his evocation of his life at home with Mum and Dad, and revel too in his descriptions of English catering in the years before Blanc Guardian Much more than a cookbook, more of a bedtime read, his book deserves a place on any food-lover's bookshelf Leicester Mercury His story takes us from simple, rustic cuisine to the rarefied realms of molecular gastronomy Foodies Magazine Very well-seasoned...Absolutely mouth-watering A delicious offering from Britain's nicest chef The Times Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs Marco Pierre White Raymond Blanc is a compulsive lover of what is really best Antonio Carluccio Raymond's Anglo French passion for food and restaurants along with his friendly, knowledgeable charm makes him an important symbol of the intelligent chef Sir Terence Conran Raymond Blanc has remained an inspirational mentor to me and my career since working with him at Le Manoir Aux Quat'Saisons. His passion for the Industry has not wilted in any of that time and indeed still inspires the new generation of chefs Michael Caines
--This text refers to an out of print or unavailable edition of this title.
About the Author
Born in Besançon, France, Raymond Blanc is acknowledged as one of the finest chefs in the world. He arrived in England in 1972, and in 1984 opened the hotel and restaurant, Le Manoir aux Quat’ Saisons near Oxford. In 1991 he established the Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks.
From the Trade Paperback edition.
From the Trade Paperback edition.
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