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 book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Bibliografische Details

Titel

Kitchen Secrets

Verlag

Bloomsbury Publishing PLC, United Kingdom, London

Erscheinungsjahr

2012

Sprache

Englisch

ISBN-10

1408822113

ISBN-13

9781408822111

Einband

Paperback

Zustand

Very Good

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Inhaltsangabe

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 marni�re, 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.

�ber die Autorin bzw. den Autor

Raymond Blanc is one of the world's great chefs. Entirely self-taught, his passion for food was sparked at an early age by the terroir of his native Franche-Comt�. Le Manoir aux Quat'Saisons, Raymond's finest achievement, is the only country house hotel in Britain to have retained two Michelin stars for more than three decades.

Over the years, Raymond has made a number of acclaimed BBC television series and written many books, includingBlanc Mange, Blanc Vite and Kitchen Secrets. In 2008 he was awarded an honorary OBE for his services to culinary excellence, and in 2013 he received the Ordre National de la L�gion d'Honneur, the highest decoration in France.

belmond.com/lemanoir / @lemanoir

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