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Le Manoir Aux Quat' Saisons [Hardcover]

Raymond Blanc
4.5 out of 5 stars  See all reviews (16 customer reviews)
RRP: 20.00
Price: 18.20 & FREE Delivery in the UK. Details
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Hardcover 9.88  
Hardcover, 18 Feb 1988 18.20  
Paperback 22.75  

Book Description

18 Feb 1988
Divided by seasons, this book has a short introduction and menu suggestions followed by 30 to 40 recipes, categorized into soups, cold hors d'oeuvres, fish, poultry, game, meat and desserts. There are also basic recipes for vegetables, sauces and jellies, an introduction to wines, and a list of specialist food and wine stockists. This book is part of a limited boxed, signed and numbered edition. Raymond Blanc is the restaurateur of "Le Manoir aux 'Quat Saisons" which was awarded two Michelin stars before it even opened.
--This text refers to an out of print or unavailable edition of this title.

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Product details

  • Hardcover: 256 pages
  • Publisher: Little, Brown; Reprint edition (18 Feb 1988)
  • Language: English
  • ISBN-10: 0356120775
  • ISBN-13: 978-0356120775
  • Product Dimensions: 28.2 x 22 x 3.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 225,604 in Books (See Top 100 in Books)
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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

Book Description

The secrets of success of culinary genius Raymond Blanc, whose vision, originality and creativity are renowned worldwide. --This text refers to the Paperback edition.

About the Author

Raymond Blanc was born in Besancon in eastern France into a family of food lovers. Moving to England at 22, he worked first as a waiter and then in a hotel kitchen. From these humble beginnings, his talent propelled him to fame within only a few years. --This text refers to the Paperback edition.

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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
This item has not been released yet and is not eligible to be reviewed. Reviews shown are from other formats of this item.
Most Helpful Customer Reviews
45 of 47 people found the following review helpful
5.0 out of 5 stars Blanc is whiter than white 8 Sep 2003
Format:Paperback
Let's get one thing straight! This isn't Delia! Part of the joy of this book is the sheer escapism, and the insight it gives into the extraordinarily detailed and complex world of a world-class kitchen, and the borderline-obsessive that runs it. However, there are some recipes that a reasonably competent cook can accomplish, and Blanc makes sure that each dish is graded accordingly. Some are just to salivate over, and wonder at, others are really achievable. I have often cooked the magnificent, and surprisingly straightforward hot caramel souffle, for example, but wouldn't attempt the complex bouillabaise terrine! The best thing is to give in, go to the restaurant and eat the food! But, great book for anyone remotely interested in the best cooking of the last 20 years or so, and in the personal philosophy of one of our greatest French (honorary British!) chefs.
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6 of 6 people found the following review helpful
4.0 out of 5 stars Great stuff, hard work 7 May 2011
By MH
Format:Paperback
Rent a cottage in the country and spend a few days cooking some of these recipes - you won't be going to the pub much as they do take a lot of time and effort. However, you will find something rare - very complex dishes where you can actually taste all of the ingredients, and you don't feel that half the recipe could have been omitted with little effect. I like simple food, but if I'm going to cook and eat complex food, I find here the balance in the finished product which fully justifies the effort.
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3 of 3 people found the following review helpful
5.0 out of 5 stars FRENCH PERFECTION 17 April 2011
Format:Hardcover|Verified Purchase
Fabulous recipes which turn out perfectly every time.
Lots of details and advice. As with all Raymond Blanc publications which are beautifully produced,the final results are superb.
Even if you choose not to try the recipes, the book is a wonderful addition to a library.
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2 of 2 people found the following review helpful
5.0 out of 5 stars I love Raymond Blanc! 27 Aug 2012
Format:Paperback|Verified Purchase
This book is amazing. It's complicated, it gets technical, but put the effort in and Raymond shows you how to make the best food ever - far better than you'd have dreamed you could manage. It tastes like you've gone to a fabulous restaurant, your friends will be astonished, and many of his tricks work on much simpler dishes.

Raymond Blanc is a genius. This isn't a straightforward cookbook - it's for people who love food and are prepared to take on a real challenge for a fantastic reward. I've never had another cookbook like this one - so recommended!!
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2 of 2 people found the following review helpful
5.0 out of 5 stars A great book that has stood the test of time... 14 Feb 2012
Format:Hardcover
In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is:

Divided by seasons, this book, has a short introduction and menu suggestions followed by 30 to 40 recipes, categorized into soups, cold hors d'oeuvres, fish, poultry, game, meat and desserts. There are also basic recipes for vegetables, sauces and jellies, a list of specialist food and wine stockists. Raymond Blanc is the restaurateur of "Le Manoir aux 'Quat Saisons" which was awarded two Michelin stars before it had even opened.

Along with the recipes are wine recommendations and chef's notes that not only give advice on achieving the best results but explain some of the scientific aspects of cooking as well. Invaluable introductory chapters cover basic techniques and recipes, with advice on buying ingredients, while a general introduction gives a fascinating insight into Raymond Blanc and his gastronomic philosophy. Whilst all being divided into the changing seasons.

With glorious photography by top food photographer Michael Boys, a preface by Egon Ronay and a foreword by Hugh Johnson, Le Manoir aux Quat' Saisons conveys a little of Raymond Blanc's acknowledged genius and reflects the quality, simplicity and sophistication that are his hallmark.

AS a friend added: "Let's get one thing straight! This isn't Delia! Part of the joy of this book is the sheer escapism, and the insight it gives into the extraordinarily detailed and complex world of a world-class kitchen, and the borderline-obsessive that runs it. However, there are some recipes that a reasonably competent cook can accomplish, and Blanc makes sure that each dish is graded accordingly. Some are just to salivate over, and wonder at, others are really achievable.
Read more ›
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11 of 13 people found the following review helpful
5.0 out of 5 stars Raymond Blanc: Le Manoir 7 Nov 2008
By Tony
Format:Paperback|Verified Purchase
This book is to enjoy and to try out the recipes, however they are not for someone who cannot spend time and much patience to prepare, and to cook with care. Raymond Blanc is the Rolls Royce of chefs and this book proves it, by the shear amount of information it contains the advise and chefs notes are invaluable. The terrain dishes are truly amazing. I have managed to cook the venision terrain and it is truly the best I have ever made. My dinner guests were speachless as they have all commented on my level of cookery skills improvement. It is all down to this one man passion of cooking Raymond Blanc and one of the best cook books available.
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6 of 7 people found the following review helpful
5.0 out of 5 stars One of my top 3 cookbooks 22 Nov 2009
By K. Eden
Format:Paperback
I love cooking for my family and friends, its a delight when a book stretches your skills and allows you to try something new. I have used this book over and over the years since I had it and anything I ever made from it has been well received by my guests as well as a complete and utter joy to prepare. I have it lined up amongst many other great chefs whether its Delia, Jamie, Australias Homebaked, or Leiths cookery bible. It adds a completeness to my book collection when I am looking for something very special to do :)
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Most Recent Customer Reviews
5.0 out of 5 stars Masterful Chef
One of my wife's favourite chefs, she just loves French cooking. This man is obviously the master. One for food lovers.
Published 7 months ago by Kenneth J. Sayers
4.0 out of 5 stars special, but definitely challenging
Raymond Blanc is a 2 star chef and Le Manoir aux quat' saisons is a top class hotel, restaurant and cookery school: a recipe book based on the menus produced there is never going... Read more
Published 9 months ago by R. J. de Bulat
5.0 out of 5 stars raymond blanc
lovely illistrations well demonstrated easy to read explaained well so that it could be well understood by everyne recommand it
Published 16 months ago by Wendy Barrett
4.0 out of 5 stars Delightfully complex
A negative review of this book makes the absolutely accurate point that the recipes are often exceedingly complex. So they should be. Read more
Published on 2 Mar 2012 by WillDavies
1.0 out of 5 stars No Practical Use
This is the only one of my library of cookbooks that I have never. ever managed, despite many attempts, to cook a single recipe. All far, far too complicated. Read more
Published on 5 April 2011 by Clive
5.0 out of 5 stars TOP CHEF
THE BOOK IS AN EXCELLENT BOOK TELLING HIS LIFE STORY FROM HUMBLE BEGINNINGS TO BEING TOP CHEF OWNING PROBABLY THE BEST AND MOST PICTURESQUE EATING ESTABLISHMENT IN THE WORLD. Read more
Published on 28 Aug 2009 by Mr. A. Leone
5.0 out of 5 stars Raymond Blanc Le Manoir
This beautiful recipe book is full of exciting ideas from Raymond Blanc who is in a class of his own, far and away the best chef in the land. Read more
Published on 26 Aug 2009 by R ELLIS
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