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Simple French Cookery Paperback – 14 Jul 2005

4.3 out of 5 stars 43 customer reviews

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Product details

  • Paperback: 128 pages
  • Publisher: BBC Books; 01 edition (14 July 2005)
  • Language: English
  • ISBN-10: 0563522852
  • ISBN-13: 978-0563522850
  • Product Dimensions: 19.5 x 1.1 x 27 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (43 customer reviews)
  • Amazon Bestsellers Rank: 33,340 in Books (See Top 100 in Books)

Product Description

Book Description

Simple recipes for classic French dishes by Raymond Blanc

About the Author

Raymond Blanc is the Michelin-starred owner of Le Manoir aux Quat' Saisons and author of many acclaimed books including the seminal cookbook, Foolproof French Cookery. He has presented two series of Kitchen Secrets and three series of The Restaurant. Raymond was awarded an honorary OBE in recognition of his services to the British food industry.


Customer Reviews

Top Customer Reviews

Format: Paperback
Ive just started cooking as a hobby and with books like these, a passion is quickly growing. Its so rewarding to produce recipes that are so delicious and not incredibly confusing to make and with the choice in this book you're bound to have some fun in the kitchen. I especially enjoyed the pan fried salmon fillet with sorrel sauce. The combination of all the flavours really works! But the reason this book isnt five stars is that there a few glaring errors which must be caused by the fact that Raymond is a professional. When making the floating islands maman blanc he seems to unaware that for amatuers like myself, it's not clear when the meringue would be properly poached as the consequences led to it tasting of eggs. Not something you want in a dessert! And when it came to making the syrup he said to rapidly take the saucepan out of the heat and into cold water...this takes away the one thing that keeps the syrup from doing just what happened...it became rock hard and impossible to use. Professionals maybe able to use it before it goes hard but i couldnt! Also, when i made the salmon dish i didnt exactly make it with sorrel, i used parsely which worked fine but if i had known when sorrel is in season i wouldnt have bothered wasting time trying to find it! The same goes for the chicory in the first recipe in the book. It led me to believe that the title of this book isnt quite accurate. Locating some of the ingredients is too much hard work i.e. no fun and NOT simple and understanding some of his directions leads to impossible (yet hilarious i have to admit, but still, not how it should be)confusion. Once again, not simple! Overall though the book is brilliantly laid out with colourful photographs, estimated preparation and cooking times and just a simply attractive design! In summary id say this book is a classic and instructive book that is enjoyable to use...just not a perfect one.
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Format: Paperback
This is a very impressive collection of classic yet simple French recipes using ingredients commonly available in the UK. I haven't tried them all yet, but I haven't come across a dud yet either.

The only criticism I have is the recipes involving pulses will typically need longer cooking than the book suggests if you are using dried (even if pre-soaked) - I'd suggest twice as long. That's the only reason it doesn't get 5 stars.

I'd strongly recommend this to anyone who is interested in expanding their repertoire into French cuisine but has been put off by the perception that it's complicated.
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Format: Paperback
40 simple-to-follow recipes aimed to dispel the myth that French cuisine is hard to master.

'These recipes demonstrate what is really good about French cuisine. The conviviality, the friends and the laughter; the simple, hearty food; the rustic bread dipped into the sauce, and the heavy red wine that will be drunk.'

And the reader gets precisely that, which is why this book remains one of my French favourites.
It is no secret that most French life revolves around mealtimes and Raymond certainly makes no secret of the fact that this choice of recipes is very expressive of his own 'Maman's' cooking (sometimes Papa's, too!).....and successfully aims to 'dispel the myth that French cuisine is difficult to master.'

Published by BBC Books, the pastel soft-covers open to 128 shiny pages, split into main chapters:

1. Ingredients and Equipment
2. Starters and Soup
3. Fish, Poultry and Meat
4. Vegetable Dishes
5. Desserts

sandwiched between an introduction and a concise index.

This is an easy-to-read and well laid out book, in mainly double page spreads (sometimes more depending on the number of stages), each with colour photos of some of the stages and ALWAYS of the completed dish.

Each recipe is clearly laid out with the number of servings, an estimated preparation time, and cooking time (if applicable), along with the stage-numbered method. Each opens with some relevant notes which sometimes includes advice on 'tweaking', or suitable accompaniments....even a friendly note about fellow chefs, e.g.:

'Pâté de campagne':
Surprisingly quick and easy; a great dish to grace every day or a dinner party.
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Format: Paperback
I chose this book as a birthday present, my father said "good luck" as he had used Raymond Blanc books previously, finding them over complicated.

The pancakes with spinach, mushrooms & gruyere were wonderful, I served them with roasted cherry tomatoes, on the vine, and rocket salad, and they were well worth the effort.
The chicken breast with courgette ribbons takes a bit of effort the night before but on the day it is simple and very tasty.

I did not find the recipes over complicated, they do require some effort but to produce exceptional food (like in this book) when don't you need to put in the effort.
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Format: Paperback Verified Purchase
Raymond Blanc is one of the most respected and accomplished chefs in England.I can still remember vividly the fantastic experience of eating at his "Manoir aux Quat Saisons." This book makes it possible to create spectacular and delicious meals. M Blanc shares some of his philosophy of cooking in a logical and passionate way. I have managed to achieve some very tasty results simply by following his straightforward recipies. If you like this book then I would recommend his "cooking for friends."
Also to be recomended is Ken Hom's simple Thai cooking; It works!
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