- Hardcover: 320 pages
- Publisher: Headline; illustrated edition edition (5 Nov 1998)
- Language English
- ISBN-10: 0747217084
- ISBN-13: 978-0747217084
- Product Dimensions: 28.4 x 21.6 x 2.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (6 customer reviews)
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Amazon Bestsellers Rank:
359,700 in Books (See Top 100 in Books)
- #19 in Books > Food & Drink > Food Writers > Raymond Blanc
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Product Description
Amazon.co.uk Review
Raymond Blanc's multi-starred Oxfordshire restaurant--Le Manoir Aux Quat' Saisons--is not often associated with fast food. But in fact Blanc has long promoted a speedy, fresh and healthy gourmet eating that has nothing to do with burgers and chips. Blanc has collaborated with physician Dr Jean Monro on Blanc Vite and its recipes and approach combine use of the freshest ingredients, organic as often as possible, with cooking techniques that complement the basic flavour of the food as opposed to masking it. In a passionate introduction, Blanc quotes Hippocrates: "Let food be your medicine and medicine be your food", before going on to give his 10 commandments of food and be surprisingly (very surprisingly for a top chef) kind to vegetarians. The recipes start with breakfast--anyone for pears with vanilla?--then on through snacks, fish, meat, veggie and desserts. A basic knowledge of cooking is required to take on the recipes but most of all you need appreciation of food and that's what Blanc helps with. This inspiring book at last clarifies the difference between health food which tastes like sawdust and healthy food which tastes like heaven. Bonne Sante. --Nick Wroe
Review
'Blanc's recipes show his usual deft, well-focused style. . . After the self-indulgence of Christmas and the New Year, this may be the book you find yourself reaching' (TIME OUT )
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Customer Reviews
Most Helpful Customer Reviews
29 of 29 people found the following review helpful
Format:Paperback
This book has changed the way that I cook (as a food lover) for the following reasons;
1. The recipes are fast,and easy to follow - and most importantly they work. If you are making dinner 90% of these recipes can be done a few hours before, thus giving you time to socialise with your guests rather than being a slave to your kitchen, then simply finish them off before serving. This is why this book is so practical.
2.The standard of the end results are better than most restaurant food.The recipes take you to another level of cookery with interesting/radical combinations of ingredients and how beautiful the dishes taste/look on the plate.
3.As Raymond Blanc never trained under a rigid master chef, in my opinion, he was allowed to indulge his curiosity far more than his competitors, therefore creating dishes of real imagination, this in my opinion makes him stand above the rest of his competition.
4.There are many Vegetarian dishes in here and I admire Raymond for devoting time to this as it is sadly neglected by most other contemporary chefs.(roasted ceps with Jerusalem artichokes- WOW!)
5.There are suggestions for breakfasts (scrambled egg and pesto), tips on how to make the perfect poached eggs, sandwich suggestions, and of course mains, with superb deserts (grilled figs with raspberries and port-amazing!, and the one that all my friends adore - confit of plums in red wine and vanilla).
Hope you find this review helpful,and share my enthusiasm - you won't be disappointed..
1. The recipes are fast,and easy to follow - and most importantly they work. If you are making dinner 90% of these recipes can be done a few hours before, thus giving you time to socialise with your guests rather than being a slave to your kitchen, then simply finish them off before serving. This is why this book is so practical.
2.The standard of the end results are better than most restaurant food.The recipes take you to another level of cookery with interesting/radical combinations of ingredients and how beautiful the dishes taste/look on the plate.
3.As Raymond Blanc never trained under a rigid master chef, in my opinion, he was allowed to indulge his curiosity far more than his competitors, therefore creating dishes of real imagination, this in my opinion makes him stand above the rest of his competition.
4.There are many Vegetarian dishes in here and I admire Raymond for devoting time to this as it is sadly neglected by most other contemporary chefs.(roasted ceps with Jerusalem artichokes- WOW!)
5.There are suggestions for breakfasts (scrambled egg and pesto), tips on how to make the perfect poached eggs, sandwich suggestions, and of course mains, with superb deserts (grilled figs with raspberries and port-amazing!, and the one that all my friends adore - confit of plums in red wine and vanilla).
Hope you find this review helpful,and share my enthusiasm - you won't be disappointed..
11 of 12 people found the following review helpful
Format:Paperback
This was a totally unexpected Christmas present from my daughter, who recently stayed at Le Manoir aux Quat' Saisons. She knows how much I love to cook and try out new recipes. Raymond Blanc has it all in this book, originality and freshness, the ingredients speak for themselves. His knowledge of all health aspects is impressive and it is a wonderful guide for anyone with little time to spare and loves really really good food. Thankyou Monsieur Blanc
3 of 3 people found the following review helpful
Format:Hardcover
Raymond deserves respect for taking an enlightened approach to both diet and vegetarian cookery. The introduction has a really interesting discussion of diet that probably contains more useful information than most diet books - e.g. why are french people thinner despite eating more fat? Answer: All the 'fat' nations consume a lot of sugar. Sounds like 'low-GI' before the term was popularised. The recipes are all simple with a real clarity of flavour.
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Most Recent Customer Reviews
Blanc Vite
This book provides me with a large range of alternative and good options as it is presented in such a way that is easy to understand. Read more
Published 4 months ago by Y. L. Best
In My Top 5
I love good food and enjoy cooking so my shelves heave with cookery books. Even so, Blanc Vite is a firm favourite. Read more
Published on 15 Feb 2009 by S. Lumley
Fast, healthy, delightful recipes and low GI too!
I've bought a lot of cookbooks over the years, but the one I still love best is Blanc Vite which I've had as a treasured possession since about 2000. Read more
Published on 13 Jan 2006
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