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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.
Featuring recipes from Raymond's ITV series - SIMPLY RAYMOND BLANC
'Of the many cookery books that I have written, this one has the
most extraordinary story,' says Raymond Blanc. His long-held plan
to write a simple cookbook - inspired by his mother, Maman Blanc -
began months before the Covid pandemic hit. Suddenly everything
changed, and Raymond, like the rest of the world, struggled to find
a way through lockdown. At home, and isolated from his family - as
well as his army of chefs at the world-renowned two-star Michelin
restaurant Le Manoir aux Quat'Saisons and his Brasserie Blanc
restaurants - Raymond cooked and cooked. He opted for the simple
dishes that evoked the happy memories, provided the connection to
those he could not be with. He focused on recipes that were neither
a challenge nor fussy. They required ingredients that were
easily-available and needed only basic kitchen equipment. The
result is Simply Raymond. It is a collection of his favourite
home-cooked recipes - the dishes that mean the most to him; the
ones that connect family and friends, and dishes that took him on
stove-side travels to other parts of the world. Dish by dish,
Simply Raymond presents an irresistible feast. This is cooking from
the heart, and here you'll find must-make dishes to add to your
weekly repertoire, as well as others for special occasions. There
is also a profound poignancy to this book. Shortly before Raymond
finished writing it, his mother sadly passed away. This book is a
heartfelt tribute to her, created with passion and thoughtfulness.
It is also a testament to the great pleasure derived from stepping
into a kitchen, simply to cook simply for others. Something he has
done all of his life. Recipes include: * Cod Cassoulet with Chorizo
and Mixed Beans * A Quick Ratatouille * Cauliflower and Red Lentil
Dhal * White Onion Soup * Beetroot Salad with Hot Smoked Salmon *
Salade Nicoise * Tartiflette * Strawberry and Mascarpone Tart
'Blanc set about the most thorough apple-tasting and cooking
project I have heard of . . . [The Lost Orchard] condenses the
highlights, his love letters to the forgotten apple breeds.' The
Times 'I began to dream about an orchard filled with thousands of
fruit trees... Today we have an orchard with over 150 ancient
varieties of apple. Each one has its heritage in a village or a
county that used to thrive on that particular variety. They tell
the story not only of what we have lost in Britain but also what we
could regain.' Over the past seven years, Raymond Blanc has planted
an orchard of 2,500 trees in the grounds of his hotel-restaurant in
Oxfordshire. Yielding about 30 tonnes of fruit for his kitchen each
year, it is full of ancient and forgotten varieties of British
apples and pears, along with walnut trees, quince, medlars,
apricots, nectarines, peaches, plums, damsons and cherries. A
further 600 heritage fruit trees have been added from Raymond's
home region of Franche-Comté in France. The Lost Orchard is a love
letter to each of these varieties, complete with beautiful black
and white drawings, photographs of Belmond Le Manoir and
fascinating information and anecdotes about each fruit, along with
recipes and stories.
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, greengage 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 more than 100 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 best dish on Raymond's menu, according to Raymond, is the 'one
that's in season'. In this unique TV series and book, Raymond Blanc
and Royal Botanic Gardens, Kew have created a stunning Kitchen
Garden at Kew to showcase the heritage and botany of our favourite
plants as well as uncover their growing and cooking secrets. We'll
explore how these plants arrived in the UK, brought back by
intrepid plant hunters, how they flourished and how they spread to
become part of our everyday meals. The Kew gardeners offer their
tips and expertise in growing this produce, from carrots to
potatoes, rhubarb and gooseberries, apples and peas. And interwoven
with these stories will be Raymond's Blanc's detailed tasting notes
and 40 mouth-watering recipes. Raymond's unparalleled expertise is
drawn from three decades of experience in his own restaurant
kitchen garden. He brings with him a lifetime's passion about fruit
and veg, knowing exactly which apple is the perfect variety for his
Tarte Tartin and which potato makes the perfect Sunday roast. With
a wealth of stunning historical illustrations, woodcuts and images
as well as beautiful recipe photography, this will be a book to
treasure for life.
100 essential recipes for entertaining from the legendary Raymond
Blanc. This recipe collection - containing 100 full-colour
photographs - is not only incredible value for money but the
perfect tool to make entertaining simple - and enjoyable. Give your
dinner parties that WOW factor! 'A classy production' - Sunday
Telegraph Magazine 'Terrific recipes - very simple - with Raymond's
touch' -- ***** Reader review 'What a gem' -- ***** Reader review
'Absolutely brilliant book - so inspiring - makes you want to try
all the recipes' -- ***** Reader review 'Superb!!!' -- ***** Reader
review
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Raymond Blanc is renowned for his exquisite cuisine and here he has
chosen 100 sensational, but easily achievable recipes that will wow
your guests and impress your friends. From a simple, but classic
French Onion Soup or Coq au Vin to the finest Roast Rib of Beef or
Pork Fillet with Onion and Garlic Puree and not forgetting desserts
- a perfect Black Cherry Tart or Strawberry Sorbet, and catering
for vegetarian and meat-based diets, the recipes are both simple
and elaborate and sure to become household stalwarts and family
favourites. This easy to follow cookbook will ensure that you have
a recipe for every occasion and for every taste. It is sure to
become the first book you turn to when you need a meal to impress,
whether for a weekend banquet or weeknight feast. Guaranteed to get
your mouth watering and you itching to get in the kitchen! ???????
The culinary autobiography of Britain's best-loved chef.
Raymond Blanc knows more about food and cooking than pretty much
anyone else. His cooking has been described as an extraordinary
process of creativity, subtlety, indeed genius. His life and career
to date have been utterly dedicated to the search for culinary
perfection. Such is his reputation that his restaurant near Oxford,
Le Manoir, was awarded two Michelin stars even before it opened in
1984. Le Manoir has maintained extraordinary levels of excellence
for over two decades and remains a premier restaurant destination.
He has taught many of Britain's most successful chefs, including
Marco Pierre White and Heston Blumenthal.
Now, for the first time, Raymond is going to share the fruits of
all that hard work and experimentation, and reveal the secrets of
his gastronomy. Woven around stories from his years at the sharp
end of the food business are his thoughts about where food is going
and a passionate appeal for sustainable cuisine. Essential reading
for anyone with an interest in food and cooking, this is the
definitive book on the cooking arts by a culinary genius.
An exquisitely packaged personal tour of Raymond Blanc's legendary
restaurant-hotel through the four seasons, with 120 recipes from
his celebrated kitchens. Set in the rolling Oxfordshire hills, Le
Manoir aux Quat'Saisons is a bastion of haute cuisine and a beacon
of l'art de vivre. It is also the only country house hotel in
Britain to have held two Michelin stars for more than three
decades, presided over by the great chef Raymond Blanc. This book
is Raymond's personal tour of Le Manoir through the four seasons;
the ultimate host, he lovingly reveals the stories behind rooms
that are luxuriously appointed and gardens that are ravishingly
beautiful. But it is food that is at the heart of Le Manoir, and
here you will find the recipes for one hundred and twenty of its
most celebrated dishes, which range from those that can be
recreated at home - such as Soupe au pistou and Souffle de rhubarbe
- to the sensational creations - including Theme sur la tomate and
Cassolette d'abricot - which have earned the restaurant its status
as one of the world's legendary gastronomic destinations. Boasting
the highest production values, this luxurious, large-format book is
enclosed within a clothbound 'clamshell' presentation case. Its
pages are gilded with silver and there are two beautiful ribbons
with which to mark favourite recipes; lavender-scented endpapers
add a final touch of classic French elegance. Each copy of this
lavish, landmark publication is personally signed by Raymond Blanc.
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