- Hardcover: 256 pages
- Publisher: Little, Brown; Reprint edition (18 Feb. 1988)
- Language: English
- ISBN-10: 0356120775
- ISBN-13: 978-0356120775
- Product Dimensions: 22 x 2.8 x 29 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (23 customer reviews)
- Amazon Bestsellers Rank: 503,043 in Books (See Top 100 in Books)
Le Manoir Aux Quat' Saisons Hardcover – 18 Feb 1988
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The secrets of success of culinary genius Raymond Blanc, whose vision, originality and creativity are renowned worldwide. --This text refers to an alternate Hardcover edition.
About the Author
Raymond Blanc was born in Besancon in eastern France into a family of food lovers. Moving to England at 22, he worked first as a waiter and then in a hotel kitchen. From these humble beginnings, his talent propelled him to fame within only a few years. --This text refers to an alternate Hardcover edition.
Top Customer Reviews
Divided by seasons, this book, has a short introduction and menu suggestions followed by 30 to 40 recipes, categorized into soups, cold hors d'oeuvres, fish, poultry, game, meat and desserts. There are also basic recipes for vegetables, sauces and jellies, a list of specialist food and wine stockists. Raymond Blanc is the restaurateur of "Le Manoir aux 'Quat Saisons" which was awarded two Michelin stars before it had even opened.
Along with the recipes are wine recommendations and chef's notes that not only give advice on achieving the best results but explain some of the scientific aspects of cooking as well. Invaluable introductory chapters cover basic techniques and recipes, with advice on buying ingredients, while a general introduction gives a fascinating insight into Raymond Blanc and his gastronomic philosophy. Whilst all being divided into the changing seasons.
With glorious photography by top food photographer Michael Boys, a preface by Egon Ronay and a foreword by Hugh Johnson, Le Manoir aux Quat' Saisons conveys a little of Raymond Blanc's acknowledged genius and reflects the quality, simplicity and sophistication that are his hallmark.
AS a friend added: "Let's get one thing straight! This isn't Delia! Part of the joy of this book is the sheer escapism, and the insight it gives into the extraordinarily detailed and complex world of a world-class kitchen, and the borderline-obsessive that runs it. However, there are some recipes that a reasonably competent cook can accomplish, and Blanc makes sure that each dish is graded accordingly. Some are just to salivate over, and wonder at, others are really achievable.Read more ›
Raymond Blanc is a genius. This isn't a straightforward cookbook - it's for people who love food and are prepared to take on a real challenge for a fantastic reward. I've never had another cookbook like this one - so recommended!!
Most Recent Customer Reviews
This book was published in 1988 but it is very enjoyable to read today.Published 7 months ago by shirley degani
Not yet tried any recipes, need a full day in the kitchen and to get my head around the cooking.Published 18 months ago by Amazon Customer
very good condition i am extremely pleased with my purchasePublished 23 months ago by kathy pritchard
One of my wife's favourite chefs, she just loves French cooking. This man is obviously the master. One for food lovers.Published on 19 Jan. 2014 by Kenneth J. Sayers
lovely illistrations well demonstrated easy to read explaained well so that it could be well understood by everyne recommand itPublished on 30 Mar. 2013 by Wendy Barrett