Raymond 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. 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. 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.
Paperback, 1990, 280pages, very good condition