1 of 1 people found the following review helpful
I have a owned Blanc Mange for many years, long before we used to see the formidable Monsieur Blanc on the TV. As both a home and professional cook what I love about this book is the passiion with which it is written, but also the fact that Raymond tells you what is happening to the ingredients. Long before Heston introduced us to Molecular Gastronomy Blanc Mange was telling us the simple science behind the recipes. Raymond Blanc refers to his much loved book "The Science and Lore of the Kitchen" by Harold McGee. A must have!