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Item Details
Title: LE MANOIR AUX QUAT' SAISONS
By: Raymond Blanc, Michael Boys (Photos), Hugh Johnson (Foreword)
Format: Paperback

List price: £25.00


We believe that this item is permanently unavailable, and so we cannot source it.

ISBN 10: 0316908177
ISBN 13: 9780316908177
Publisher: LITTLE, BROWN & COMPANY
Pub. date: 1 October, 1990
Pages: 288
Description: The secrets of success of culinary genius Raymond Blanc, whose vision, originality and creativity are renowned worldwide.
Synopsis: 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. 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.
Illustrations: 50pp colour photographs and line illustrations
Publication: US
Imprint: Little, Brown & Company
Returns: Returnable
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