Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. He is entirely self-taught and has never revealed the secrets of his cuisine. But here he explains his uniquely successful methods and shares some of the very special recipes from his Oxfordshire restaurant, Le Manoir aux Quat' Saisons. M. Blanc's reputation is such that even before it opened in 1984, Le Manoir was awarded two Michelin stars. In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season. With glorious photographs by Michael Boys, a preface by Egon Ronay and foreword by Hugh Johnson, Le Manoir aux Quat' Saisons conveys a little of the genius of the chef widely regarded as the best in Britain.
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Book Description
The secrets of success of culinary genius Raymond Blanc, whose vision, originality and creativity are renowned worldwide.
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.
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Most Helpful Customer Reviews
42 of 44 people found the following review helpful
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.
5 of 5 people found the following review helpful
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.
3 of 3 people found the following review helpful
By WillDavies
Format:Paperback
A negative review of this book makes the absolutely accurate point that the recipes are often exceedingly complex. So they should be. Raymond Blanc has written other cookbooks aimed at a simpler style, this is explicitly there to offer you some 2-star level dishes from Le Manoir. I loved it, both the challenge and the results. I came to it very early on in my cooking career, without a knowledge of how to make even very basic dishes, and found what it expected staggering. I also found that Blanc laid down the methods very clearly, and that it merely required hard work and time to make food that I had never before dreamed of doing.
The experience really was eye opening, and I recall thinking that I after a lifetime of eating in black-and-white, this was how to eat in colour. I've remained fond of the book ever since. Much recommended, but not if you want ten-minute suppers.
The experience really was eye opening, and I recall thinking that I after a lifetime of eating in black-and-white, this was how to eat in colour. I've remained fond of the book ever since. Much recommended, but not if you want ten-minute suppers.
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Most Recent Customer Reviews
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raymond blanc
lovely illistrations well demonstrated easy to read explaained well so that it could be well understood by everyne recommand it
Published 1 month ago by Wendy Barrett
5.0 out of 5 stars
I love Raymond Blanc!
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... Read more
Published 8 months ago by the bint
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
One of my top 3 cookbooks
I love cooking for my family and friends, its a delight when a book stretches your skills and allows you to try something new. Read more
Published on 22 Nov 2009 by K. Eden
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
5.0 out of 5 stars
Raymond Blanc: Le Manoir
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. Read more
Published on 7 Nov 2008 by Tony
4.0 out of 5 stars
Great book but experience in the kitchen is a must
This book is indeed very special, however you will need to know how to follow complex recipes, and a very good understanding of cooking, this is not a book for the faint hearted as... Read more
Published on 24 Aug 2006 by Mark Hayes
5.0 out of 5 stars
Fantastic, easy to follow - wonderful results in the kitchen
An excellent way to impress your friends at a dinner party. His dishes are very impressive and fun to make
Published on 13 Mar 2001
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