Description
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marniere, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
The tie-in to the second series of the highly acclaimed BBC2 series of the same name
About the Author
Totally self-taught, Raymond Blanc is one of Britain's best-respected chefs. His hotel-restaurant Le Manoir aux Quat' Saisons in Oxford has been awarded two Michelin stars for the past 26 years and in 2007 he was awarded an OBE for services to culinary excellence. The second series of Kitchen Secrets will air in spring 2011.
Reviews
Our favourite Frenchman still sets the standards to which future generations of chefs aspire * Observer *
Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs * Marco Pierre White *
This book is a must * Daily Express *
PRAISE FOR THE BBC TELEVISION SERIES:
Blanc's kitchen skills are self-evident, but it's his style that is so compelling * Guardian *
A culinary crusade to demystify the tricks of haute cuisine * Observer *
Kitchen Secrets caters for both the inexperienced chef and gourmand, who are lacking knowledge ... You'll find Raymond's advice dotted among his gorgeous and varied dishes * Woman and Home *
Book Information
ISBN 9781408816875
Author Raymond Blanc
Format Hardback
Page Count 320
Imprint Bloomsbury Publishing PLC
Publisher Bloomsbury Publishing PLC
Weight(grams) 1226g
The tie-in to the second series of the highly acclaimed BBC2 series of the same name
About the Author
Totally self-taught, Raymond Blanc is one of Britain's best-respected chefs. His hotel-restaurant Le Manoir aux Quat' Saisons in Oxford has been awarded two Michelin stars for the past 26 years and in 2007 he was awarded an OBE for services to culinary excellence. The second series of Kitchen Secrets will air in spring 2011.
Reviews
Our favourite Frenchman still sets the standards to which future generations of chefs aspire * Observer *
Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs * Marco Pierre White *
This book is a must * Daily Express *
PRAISE FOR THE BBC TELEVISION SERIES:
Blanc's kitchen skills are self-evident, but it's his style that is so compelling * Guardian *
A culinary crusade to demystify the tricks of haute cuisine * Observer *
Kitchen Secrets caters for both the inexperienced chef and gourmand, who are lacking knowledge ... You'll find Raymond's advice dotted among his gorgeous and varied dishes * Woman and Home *
Book Information
ISBN 9781408816875
Author Raymond Blanc
Format Hardback
Page Count 320
Imprint Bloomsbury Publishing PLC
Publisher Bloomsbury Publishing PLC
Weight(grams) 1226g
