Top positive review
5 people found this helpful
on 5 March 2012
What a wonderful autobiography! This is just magical; whether you are a 'foodie' or not, Monsieur Blanc's memories of growing up in the Besancon area of France simply sing with a freshness and zest of expression and a real appreciation of what it means to be well-fed within a large, exuberant and loving family. And to add a touch of 'seasoning' to an already well-peppered dish, it is very, very funny!
Raymond gives a recipe for rabbit in mustard and says that this meat divides France and Britain - in France the lapin is a meal, in the UK it is a pet. I have only eaten rabbit once ( at 'Rules' in Covent Garden and boy! was it good! ) since my childhood in Yorkshire, and I have never cooked it; yet my Mother, a working-class mill-hand from Leeds, used to make a rabbit stew with carrot gravy to die for, served with the creamiest mashed potatoes and Yorkshire Puddings ( as only a Yorkshire-person who knows the very simple but vital secret ingredient can make...). So there I was, transported by Raymond Blanc's Lapin a la Moutard back to the days of my childhood in the '50's, longing to acquire a bunny and cook it like my mother did. Alas, she died many decades ago, so I will never be able to ask her whether she pan-fried and sealed it before putting the jointed rabbit into the tin casserole pot with baby onions and carrots - the mystery remains.
For everyone who can appreciate the turn of the seasons and the food they each bring to perfection, this is a brilliant book. Bon appetit, and Raymond - merci beaucoup et sante!