Top positive review
9 people found this helpful
Delicious meals made simple by the entirely edible Raymond Blanc.
on 7 December 2015
All the "My Kitchen Table" recipe books are worth their money - they're all easy to follow, step by step recipes, one on each page, with a full colour photo of the finished dish, but I was a little wary of "Recipes for Entertaining" by Raymond Blanc at first, because I envisaged elaborate recipes involving a lot of expertise, expensive ingredients and loads of kitchen paraphernalia.
I have too many ghastly memories of 'entertaining' with curdled sauces, main course slowly cremating while the starter was nowhere near ready. The guests may have found this vastly entertaining. I didn't. I used to become mortified. Like the dinner.
But happily, I was wrong about this book on all counts. Most of these recipes are simplicity itself, with the same modus operandi of all the "My Kitchen Table" books. Many of these dishes can be made in advance and 'finished off' before serving without much fuss - this applies to all the sections in this book which comprises a comprehensive list of Starters, Mains and Puds.
Quite a few are 'one pot' dishes done in the oven. French inspired, rustic. Proper food, just how it should be.
Raymond shows you how.
This book lives on my windowsill now, along with Mary Berry who's taught me how bake cakes, and Daniel Stevens (River Cottage Handbook No 3) who's shown me how to bake really good bread.
The title says "Recipes for Entertaining" but the dishes in this recipe book are just as good for family meals as they are delicious for when you do have people come round to share your food.
Raymond Blanc is one of my heroes for giving up 100 of his recipes in this paperback format book, and for getting me away from that mindset that 'entertaining' was hell.
'Sharing food' that you've cooked doesn't have to be like the final of Masterchef.