- Hardcover: 128 pages
- Publisher: BBC Books (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: 4.0 out of 5 stars See all reviews (5 customer reviews)
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Amazon Bestsellers Rank:
128,599 in Books (See Top 100 in Books)
- #11 in Books > Food & Drink > Food Writers > Raymond Blanc
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More About the Author
Product Description
Product Description
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.
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
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.
38 of 41 people found the following review helpful
Format:Hardcover
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.
Format:Hardcover
This is a great book and provides some really easy to follow delicious recipes to help you get your teeth in to French cooking. Raymond's mum features throughout the book as he describes his inspiration for the cook he is today. Calfs liver, beef in redwine and the stuffed tomatoe recipes are all a must and really good.
Most Recent Customer Reviews
Tasty, simple, French home cooking!
You can't go wrong with this book if you can find it. It's not trying to be pretentious or technically difficult but if you want some tasty recipes without much hassle then this... Read more
Published 15 months ago by D. McMahon
Highly Disappointing
No wonder this book is out of print. It is a poor selection of basic, uninspiring and undesirable recipes that are easily available in other very ordinary books. Read more
Published on 18 Feb 2010 by S. M. Passmore
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