Top critical review
7 people found this helpful
Interesting but very technical
on 24 October 2009
I like Raymond Blanc, and I particularly enjoy his television show, The Restaurant. I respect his views on food and service very much. I had heard good things about his book and was looking forward to reading it. By and large I wasn't disappointed, and I liked learning about his early life in France, and how he came to end up making his life and business in Oxford. However, there's a lot of technical information about food and cookery in this book. I enjoy reading about food and cooking, but I did find myself wanting more about Raymond's life, and less about the technique.
Nevertheless, this is an enjoyable book, and one which I would recommend to anybody who likes Monsieur Blanc and cookery, or is interested in learning more about the restaurant trade.