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A Taste of My Life Paperback – 22 Oct 2009
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"Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs" (Marco Pierre White)
"A rattling good story" (BBC Good Food Magazine)
"A delicious offering from Britain's nicest chef" (Alex Renton The Times)
"Very well-seasoned... Absolutely mouth-watering" (Libby Purves, Radio 4)
"Raymond Blanc is a compulsive lover of what is really best" (Antonio Carluccio)
The culinary autobiography by one of Britain's most highly acclaimed chefsSee all Product Description
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Top Customer Reviews
Apart from the quality of writing that other reviewers have described along with the general gist of the book, I would like to add that I have tried many of the given recipes interspersed within the text & found nearly all of them to be delicious & well explained.
The most useful being the marvelous method for cooking any veg quickly, healthily & tastily (with a knob of butter, hardly any water & a high heat) - not really a recipe I know, but it's great when you can take away a really useful tip from a book that you can use on a regular basis without further reference.
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!
This book is just like he is in person; combining episodes from his life, with stories from the trade and lots of thoughts on food and eating; and interspersed amongst the chapters are many recipes to try.
For a totally untrained chef, he is a complete natural in the kitchen. He is a real champion of quality produce and seasonal food. All this comes through in the stories of growing up helping his beloved Maman, through getting a glimpse of being a chef whilst waiting tables, and then grasping the mettle of cheffing for real when he moved to England in the 1970s where finding good produce was a problem. Luckily for us - he stayed.
I never did learn to taste dirt as a child.
Perhaps I would be in the kitchen instead of at the drawing board if I had.
Altogether a warm and very personal look inside growing up in provincial France. And thusly how the joys of quotidienne French country life in a small village led to fine restaurants, glamour and excellent cuisine.
Most Recent Customer Reviews
I enjoy any of RB's musing even if I am not searching for a recipe.However there are many easy recipes I shall certainly tryPublished 1 month ago by shirley degani
The essentials of memories, emotions but the true life story how it all started in his life.Published 8 months ago by Amazon Customer
A great chef who is also very humble and passionate about what he does - all this comes through in this entertaining bookPublished 10 months ago by J.E.Rees-Jones
Cover has crease in it but rest of book is such a good read can't put down, and shows his sense of humourPublished 21 months ago by k
This book is brilliant thank you for quick dispatch alsoPublished 21 months ago by Jonathan beddoes