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Le Manoir Aux Quat' Saisons Hardcover – 18 Feb 1988

4.6 out of 5 stars 23 customer reviews

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Hardcover, 18 Feb 1988
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--This text refers to an alternate Hardcover edition.
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Product details

  • 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)
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Product description

Book Description

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.

Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

By R de Bulat TOP 500 REVIEWERVINE VOICE on 31 Oct. 2013
Format: Paperback Verified Purchase
Raymond Blanc is a 2 star chef and Le Manoir aux quat' saisons is a top class hotel, restaurant and cookery school: a recipe book based on the menus produced there is never going to be easy and the recipe titles are all in French, although sub titles and instructions are in English. This is more like a cookery course than a book of recipes, although there are many to follow and each one is a masterpiece. The book begins with a section on basic recipes and techniques that are not, in themselves difficult and are helped by chef's notes and planning ahead guidance. This is followed by a section on vegetables which are essential to the recipes that come next. Thereafter, the recipes are divided up into the seasons of spring, summer autumn and winter, using seasonal ingredients and menus that suit the weather. A page of suppliers and stockists, bibliography and then an index completes the work. Many of the dishes will be challenging, if only to source ingredients, but with a bit of judicious adaptation, the recipes can be a good starting point for some memorable dinners: an example is roast Teal with red wine sauce and a bed of chicory. While chicory is not so hard to get at various times of the year, Teal is a form of duck - an easy substitute and if I couldn't get chicory, I would use leeks. Purists might squeal at the thought of adapting the recipes, but why not use this as a voyage of discovery? The reason that I make this point is that there are now quite a few Michelin starred chef's recipe books out there, all of them deservedly praiseworthy, but most beyond the capability of the averagely good cook if only because of the time it takes to prepare some of these menus and the difficulty in getting all of the ingredients.Read more ›
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Format: Paperback
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. I have often cooked the magnificent, and surprisingly straightforward hot caramel souffle, for example, but wouldn't attempt the complex bouillabaise terrine! The best thing is to give in, go to the restaurant and eat the food! But, great book for anyone remotely interested in the best cooking of the last 20 years or so, and in the personal philosophy of one of our greatest French (honorary British!) chefs.
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Format: Paperback
Rent a cottage in the country and spend a few days cooking some of these recipes - you won't be going to the pub much as they do take a lot of time and effort. However, you will find something rare - very complex dishes where you can actually taste all of the ingredients, and you don't feel that half the recipe could have been omitted with little effect. I like simple food, but if I'm going to cook and eat complex food, I find here the balance in the finished product which fully justifies the effort.
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Format: Hardcover
In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is:

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 ›
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Format: Paperback Verified Purchase
This book is amazing. It's complicated, it gets technical, but put the effort in and Raymond shows you how to make the best food ever - far better than you'd have dreamed you could manage. It tastes like you've gone to a fabulous restaurant, your friends will be astonished, and many of his tricks work on much simpler dishes.

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!!
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