Le Manoir Aux Quat' Saisons
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Manoir Aux Quat' Saisons by Raymond Blanc
Book DescriptionRaymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. He is entirely self-taught and has never revealed the secrets of his cuisine. But here he explains his uniquely successful methods and shares some of the very special recipes from his Oxfordshire restaurant, Le Manoir aux Quat' Saisons. M. Blanc's reputation is such that even before it opened in 1984, Le Manoir was awarded two Michelin stars. In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season. With glorious photographs by Michael Boys, a preface by Egon Ronay and foreword by Hugh Johnson, Le Manoir aux Quat' Saisons conveys a little of the genius of the chef widely regarded as the best in Britain.
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Book DetailsISBN: 9780316908177
(281mm x 216mm x 21mm)
Imprint: Little, Brown & Company
Publisher: Little, Brown & Company
Publish Date: 11-Oct-1990
Country of Publication: United States
Books By Author Raymond Blanc
Manoir aux Quat'saisons, Hardback (October 2016)
A stunningly illustrated journey through the year at Raymond Blanc s legendary Le Manoir aux Quat Saisons."
Kew on a Plate with Raymond Blanc, Hardback (March 2015)
Accompanying a very special 4-part BBC2 series with Raymond Blanc and the Royal Botanic Gardens, Kew, this is the story of our favourite fruit and veg.
Kitchen Garden Experts, Hardback (May 2014)
This book features the chefs and gardeners at the UK's most exciting restaurants, hotels, pubs and cafes focusing on the ways they produce the very best fruit and veg to appear on that day's menu.
Kitchen Secrets, Paperback (October 2012)» View all books by Raymond Blanc
The tie-in to the second series of the highly acclaimed BBC2 series of the same name
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Author Biography - Raymond Blanc
Raymond Blanc was born in Besancon in eastern France into a family of food lovers. Moving to England at 22, he worked first as a waiter and then in a hotel kitchen. From these humble beginnings, his talent propelled him to fame within only a few years.
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