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Foolproof French Cookery [Hardcover]

Raymond Blanc , Jean Cazals
3.9 out of 5 stars  See all reviews (11 customer reviews)

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Book Description

12 Sep 2002
Raymond Blanc describes the basic techniques required to create traditional French food and demonstrates 40 simple-to-follow versions of the most well-known dishes. There are step-by-step instructions and photographs accompanying every stage from start to finish.

Product details

  • Hardcover: 128 pages
  • Publisher: BBC Worldwide; 1st edition (12 Sep 2002)
  • Language: English
  • ISBN-10: 0563534648
  • ISBN-13: 978-0563534648
  • Product Dimensions: 27.4 x 20.2 x 2 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 193,593 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'.

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Customer Reviews

3.9 out of 5 stars
3.9 out of 5 stars
Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Hardcover|Verified Purchase
I thought I was in need of a French cookbook as I didn't have any in my collection, so I opted to buy a couple (ended up being 3) of Raymond Blanc's books as they got good reviews and he is quite popular on TV. As usual I go for the 'Used - Like New' category and bought 3 from 3 different marketplace sellers. (Before I go any further, I put the blame for this entirely on ME and NOT the sellers).

I bought this one (Hardback) as well as 'Simple French Cookery' (Paperback) and '100 recipes for entertaining'. I decided to check how many of the recipes in this book were also in the '100 recipes' book and to my (mild) surprise, EVERY SINGLE ONE was - word for word. So, then I decided to check how many of the 'Simple French..' recipes were in the '100 Recipes' book and lo and behold, it was the same - EVERY SINGLE ONE, word for word. However, I didn't even have to check the recipe listing to find this out as it turns out that 'Foolproof French Recipes' and 'Simple French Cookery' are, wait for it... EXACTLY THE SAME BOOKS, page for page, word for word, photo for photo - identical in every way except the covers.

It turns out (after reading inside the paperback one) that the BBC changed the name of the book when it was released in paperback.

DOH!! More fool me for buying 3 books :-) Oh well, at least they were all second hand and now I can donate the Foolproof and Simple ones to a local charity and keep the 100 Recipes one - as that is all I need now.
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8 of 8 people found the following review helpful
4.0 out of 5 stars Does exactly what it says on the tin 25 Mar 2004
By Mr. D. N. Sumption VINE VOICE
Format:Hardcover|Verified Purchase
This book is one of a series of "foolproof" cookery guides, and it reads like it. Nice pictures and instructions making great classic French recipes fairly easy to follow. But at times it feels a little like it has been written to spec.
The cookbooks that inspire me, that I constantly refer back to, are ones which have an indefinable passion to them. Although it's obvious from this book that Raymond Blanc loves his food, it feels a little like he's writing the book just because he's been contracted to, not because he has an uncontrollable urge to teach the world about great cooking.
The description above probably sounds a little over-negative. There is nothing inherently wrong with this book, it just doesn't set me on fire. It would probably be best to say that it does exactly what it says on the cover, and little more.
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39 of 42 people found the following review helpful
5.0 out of 5 stars Superb introduction to classic french cookery 20 Nov 2002
This book is superb!
Why do I like it so much? The recipes are not earth-shatttering, you've probably tried most of the stuff included many times before but it is the approach that is excellent and the tips on where things could go wrong.
Each receipe is broken down into easy to manage steps with pictures, the narrative helps explain how to handle each stage. This is great for a novice cook such as myself.
I also find that because Raymond Blanc has avoided the temptation to overfil the book with recipes I don't find it intimidating. It's a book that I have come back to time and again for inspiration.
This book has given me a grounding in classic recipes that I know I will be using for years to come, whilst most of the recipes are designed to be straightforward (let's face it they wouldn't be foolproof otherwise)the sheer qualilty of the end result will attract more advanced cooks.
This book has become one of my three favourite cookbooks (the other two being Nigella Lawson's How to Eat and Annie Bell and John Pawson's Living and Eating).
I hope that you will enjoy it as much as I have.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Lovely 28 Feb 2013
By Jackie
Format:Hardcover|Verified Purchase
I bought this book for my husband who yearns after a Raymond Blanc book he once saw and didn't buy...no and this wasn't it either. That said he loves this book and says the content is great.
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4.0 out of 5 stars Some Really Excellent Recipes 31 May 2014
Charity shop purcahse, and as a previous reviewer says, watch the titles of R Blanc books, there are a lot of retreads around. Quite honestly, I think RB's tarte tatin and watercress soup make it into every book and TV series he makes - with justification they are ace. If you have to buy just one of the voluble Frenchman's canon, this is a pretty good one for the middling to adventurous cook. The recipes are anglicised to some extent, ingredients being staples at any reasonably well stocked English supermarket. What he does with lamb neck fillet, calves liver and custard (not all in the same recipe!) is really scrummy, and easy to do yourself.
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4.0 out of 5 stars Good recipes 2 Feb 2014
Format:Hardcover|Verified Purchase
We were very pleased with the range of recipes and the ease with which we were able to follow themvery
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