- Paperback: 320 pages
- Publisher: Headline Home; 1st edition (29 Sept. 1994)
- Language: English
- ISBN-10: 074727892X
- ISBN-13: 978-0747278924
- Product Dimensions: 1.9 x 20.3 x 28.6 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (25 customer reviews)
- Amazon Bestsellers Rank: 663,063 in Books (See Top 100 in Books)
Cooking for Friends Paperback – 29 Sep 1994
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About the Author
RAYMOND BLANC is renowned for his passion for seasonal, sustainable and organic produce. When sourcing food for his two Michelin-starred restaurant, Belmond Le Manoir aux Quat'Saisons, he makes sure to know everything about its provenance. With his gardeners, he has cultivated herb beds, a two-acre vegetable garden, a mushroom valley and heritage orchard. Raymond champions an ethical approach to cooking with sourcing and seasonality at the heart of it. He is involved in many movements and is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.
THE ROYAL BOTANIC GARDENS, KEW is a world-famous scientific organisation, holding an unrivalled position for its outstanding collections of plants and fungi, artefacts and art, world-class Herbarium as well as its expertise in plant diversity, conservation and sustainable development. From its beginnings as a small physic garden in 1759 it has grown to become a top international visitor attraction and UNESCO World Heritage Site. Kew's 132 hectares of stunning landscaped gardens and iconic glasshouses make it one of the world's best-loved gardens, a paradise for plant lovers, offering a wealth of ideas and inspiration to all.
Top Customer Reviews
Very imaginative recipes and generally not requiring the best supermarket in the world to source ingredients; a standard butcher and a good greengrocer are sufficient.
The 'basic foundation recipe' section at the beginning is a boon, although reference to Mastering the Art ... is necessary to flesh out the instructions for sauces etc.
The book imparts a sense of adventure, giving confidence to anyone wishing to experiment. It is perhaps both the most exciting and the most practical book for the home cook ever written.
In the introductory chapters Raymond describes the intense satisfaction of using your creativity to give to your family and friends something that nature has provided; he expounds the principles of cooking, the equipment needed, and helps you to recognise quality - so enabling you to demand it from your butcher, fishmonger and green grocer.
The heart of the book consists of a multitude of mouthwatering but easily prepared recipes, arranged around the preparation of a dinner party or simple meal - soups, hors-d'oeuvres, fish, meat course and a range of delicious desserts. He also writes on making your own bread, petits fours, liqueurs, preserves and jam and gives wine suggestions - everything for an enjoyable meal in a warm, relaxed atmosphere.
For each dish the ingredients and the prep are nicely split into sections: the main, the coulis, the garnish, etc. and there isn't an intimidating number of ingredients. Most are in your larder already. Nothing is left to chance. Cut this 5mm thick, weigh 20g of that, roast the next thing for 7 minutes. Don't approximate, just do it, and your guests tell you it tastes like food cooked by Raymond Blanc. You amaze yourself and the next thing you need is the crockery to do it justice.
Can't recommend this book highly enough.
Most Recent Customer Reviews
Super condition and it pleased my wife who's old softback could have been boiled up for stock as there were so many food stains in it.Published on 2 April 2015 by Trevor Gordon Smith
I was so pleased when I found this book on Amazon. For a used book it is in very good condition, great recipes as always from Raymond BlancPublished on 22 Mar. 2014 by ladygreen
Although the book is more than 20 years old, it is still very much worth to read and to cook from. Raymond Blanc is of course a celebrity now, but reading and looking in this book,... Read morePublished on 3 Sept. 2013 by hans vogels
Really pleased with the condition and content of this book, Time passes for Raymond as it does for all of us but the recipes are timelessPublished on 28 Aug. 2013 by shirley degani