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Product Description
Product Description
Raymond Blanc knows more about food and cooking than pretty much anyone else. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. His life and career to date have been utterly dedicated to the search for culinary perfection. Raymond is entirely self-taught and over the years has been developing and refining his philosophy of food and eating. Such is his reputation that his restaurant near Oxford, Le Manoir, was awarded two Michelin stars even before it opened in 1984. He has taught many of Britain's most successful chefs, including Marco Pierre White and Heston Blumenthal.He has maintained extraordinary levels of excellence at Le Manoir for over two decades and it remains one of our premier destination restaurants. Now, for the first time Raymond is going to share the fruits of all that hard work and experimentation, and reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine. This is an essential reading for anyone with an interest in food and cooking, this is the definitive book by a culinary genius.
From the Inside Flap
Raymond Blanc knows more about food and cooking than pretty much anyone else on earth, and his life to date has been a search for culinary perfection. Now, for the first time, he tells the story of that search and shares the secrets he has learned along the way.
Raymond Blanc knows more about food and cooking than pretty much anyone else. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. His life and career to date have been utterly dedicated to the search for culinary perfection. Raymond is entirely self-taught and over the years has been developing and refining his philosophy of food and eating. Such is his reputation that his restaurant near Oxford, Le Manoir, was awarded two Michelin stars even before it opened in 1984. He has taught many of Britain's most successful chefs, including Marco Pierre White and Heston Blumenthal.He has maintained extraordinary levels of excellence at Le Manoir for over two decades and it remains one of our premier destination restaurants. Now, for the first time Raymond is going to share the fruits of all that hard work and experimentation, and reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine. This is an essential reading for anyone with an interest in food and cooking, this is the definitive book by a culinary genius.
From the Inside Flap
Raymond Blanc knows more about food and cooking than pretty much anyone else on earth, and his life to date has been a search for culinary perfection. Now, for the first time, he tells the story of that search and shares the secrets he has learned along the way.
Woven around stories from his childhood years, when Raymond learned the love of good food at his mother’s knee, are tales from the sharp end of the food business today, his thoughts about where food is going in the future and a passionate appeal for a more sustainable cuisine. From his days as a young boy collecting frogs’ legs in rural France to his career as a prodigiously talented chef cooking at the very highest levels of cuisine, Raymond’s passion for food has remained a constant. And in A Taste of My Life, his story takes us to every corner of the culinary universe, from simple, rustic cuisine to the rarefied realms of molecular gastronomy.
A Taste of My Life is a wonderfully engaging memoir by a culinary genius and essential reading for anyone with an interest in food and cooking.
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What Do Customers Ultimately Buy After Viewing This Item?
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82% buy the item featured on this page: A Taste of My Life £14.00 |
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10% buy Simple French Cookery £6.85 |
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4% buy Raymond Blanc: Le Manoir £16.25 |
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2% buy Cooking for Friends |
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