Book Review: Kitchen Secrets by Raymond Blanc 
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"This is not one of those sterile coffee table books, but something you really want to cook from." Bee Wilson, Sunday Times

"This is a useful and inspiring book." Melanie McDonagh, Evening Standard

"A must-have for any budding chef who loves cooking fine food with finesse." Edinburgh Evening News
 

"Totally self-taught, Raymond Blanc is one of Britain’s best-respected chefs. His hotel restaurant Le Manoir aux Quat’ Saisons in Oxford has been awarded two Michelin stars for the past 26 years and in 2007 he was awarded an OBE for services to culinary excellence. He lives in Oxfordshire"
 
‘Brilliant’ The Observer
 
Raymond Blanc’s Kitchen Secrets
Published by Bloomsbury
Trade paperback, £16.99
 
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, chicken liver parfait, confit salmon, moules marnière, chargrilled dover sole, home cured ham, pot au feu, lamb’s 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.
 
 

 

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