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Blanc Mange Hardcover – 1994


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Product details

  • Hardcover: 320 pages
  • Publisher: BCA in association with BBC Books (1994)
  • ASIN: B001MQNNI2
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 2,267,209 in Books (See Top 100 in Books)

More About the Author

Entirely self-taught while growing up in the Franche-Comte region of eastern France, Raymond Blanc has been a restauranteur since 1977, and has nurtured the talents of scores of the world's finest chefs in his kitchens. The face of the BBC's The Restaurant, in which he puts nine couples through their paces for a chance to become his partner in owning a restaurant, Raymond was recently awarded an OBE in recognition of his efforts to promote culinary excellence. Author of the seminal Foolproof French Cookery and owner of a number of Michelin-starred restaurants, he was also recently awarded a Lifetime Acheivement Award at The Catey Awards - the catering industry's 'Oscars'.

Product Description

A practical reference book with over 100 new recipes

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By A Customer on 17 Dec. 1999
Format: Paperback
Having spent some time working for the author, I try to keep up with his publications and found this one to be very good. He provides a detailed explanation of the chemistry behind food and the various ways of cooking, without boring the reader. If you wonder why things brown when you fry them or why onion can caramelise, then this book tells you, alongwith offering a range of delicious recipes that are well within the abilities of the confident amateur. As you'd expect, the print quality and photographs are impressive and do the food justice. Recommended.
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3 of 3 people found the following review helpful By Mr. Kevin R. Wheeler on 17 Mar. 2009
Format: Hardcover
I have a owned Blanc Mange for many years, long before we used to see the formidable Monsieur Blanc on the TV. As both a home and professional cook what I love about this book is the passiion with which it is written, but also the fact that Raymond tells you what is happening to the ingredients. Long before Heston introduced us to Molecular Gastronomy Blanc Mange was telling us the simple science behind the recipes. Raymond Blanc refers to his much loved book "The Science and Lore of the Kitchen" by Harold McGee. A must have!
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1 of 1 people found the following review helpful By milly on 6 Jun. 2014
Format: Paperback Verified Purchase
This book has great recipes with excellent instruction I cant believe I bought it for a penny
I think Raymond Blanc is a genius and this is a great book
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11 of 14 people found the following review helpful By "jakethedude" on 1 Nov. 2003
Format: Paperback
I recently met Raymond and got my book signed by him! But getting back to the actual book, it's one of the best recipe books I've seen, it's not something you can just whip up for a quick meal, it's all very formal food, but very nice!!!
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Format: Paperback Verified Purchase
I love wathcing Raymond Blanc's programmes they are simple to follow and always produce fine results. I bought the book after following his Kitchen Sescrets series - I am glad I did the book has some fabulous ideas and recipes to try out. With useful notes.

Thank you
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