"A rattling good story" (BBC Good Food Magazine)
"A delicious offering from Britain's nicest chef" (Alex Renton The Times)
"Very well-seasoned... Absolutely mouth-watering" (Libby Purves, Radio 4)
"Raymond Blanc is a compulsive lover of what is really best" (Antonio Carluccio)
From the Inside Flap
From the Back Cover
Raymond Blanc's life to date has been defined by a quest for culinary perfection. Now, in A Taste of my Life, he tells the story of that quest and shares the secrets he has learned along the way...
Woven around stories from his childhood, raised on Maman Blanc's philosophy of simple rustic food always eaten in season, are sharp tales of the restaurant business today, from both sides of the swinging doors. From Raymond's early days learning the trade and the challenges he later faced as a fully fledged chef-patron, to his thoughts on the future of food and a passionate plea for a sustainable gastronomy, A Taste of My Life takes us to every corner of the culinary universe.
And of course it wouldn't be an authentic taste without recipes for some of the delicious dishes which have inspired Raymond, from the legendary Tomato Essence to Maman Blanc's famous Tarte aux Pommes.
A Taste of My Life takes the reader on an inspirational journey through one man's life, a life dedicated to food.
About the Author
Born in Besançon, France in 1949, Raymond Blanc is one of the finest chefs in the world.
Raymond arrived in England in 1972 to work as a waiter at the Rose Revived restaurant near Witney. When the chef became ill, he took over and two years later, the restaurant gained entry into the Michelin Guide. At the age of 28, Raymond Blanc opened his first restaurant, 'Les Quat' Saisons' in Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year. A host of other accolades including Michelin Stars and Pestle & Mortar awards followed.
In 1984 he fulfilled a personal vision, creating an hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 25 years. In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks.