Recipes From Le Manoir Aux Quat’ Saisons by Raymond Blanc

Recipes From Le Manoir Aux Quat’ Saisons by Raymond Blanc lands on the |> SALE <| shelves in my shop.

Little, Brown & Co., 2000, Paperback.

Illustrated by way of: Colour Photographs; Black & White Drawings;

From the cover: Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described in The Good Food Guide as an extraordinary process of creativity, passion, subtlety, indeed genius. Born in Besangon, in eastern France, he grew up among a family of food lovers who took great pride in the quality of their cuisine and their home-grown ingredients. Although deeply influenced by their ideas, he is entirely self-taught and has never revealed the secrets of his cuisine. But here at last he explains his uniquely successful methods and shares some of the very special recipes from his Oxfordshire restaurant, Le Manoir aux Quat Saisons. M. Blancs reputation is such that even before it opened, in 1984, Le Manoir was awarded two Michelin stars.

In keeping with Raymond Blancs insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season. For Spring there is an elegant chartreuse of asparagus spears and leeks; raspberry sorbet is one of the refreshing Summer desserts; Autumn richness is celebrated with roast snipe in a sauce of old Madeira and walnuts and for Winter there is a warming mussel soup. The recipes are accompanied by menu suggestions, wine recommendations and chefs notes on how to achieve professional results.

Introduction by: Egon Ronay & Hugh Johnson

Very Good. Gently rubbed at the edges of the spine and wrappers. Text complete, clean and tight.

280 pages. Index. 11″ x 8½”.

Of course, if you don’t like this one there are plenty more available here!

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