Kitchen Secrets - Blanc, Raymond
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Tying in to the 2nd series of the highly acclaimed BBC2 TV show, this features more than 100 recipes from both series. A must have for anybody with a love of French cuisine and finesse, the 16 chapters include classics like watercress soup, roast wild duck, chocolate mousse and more. Each recipe includes explanations and hints to ensure that the results are consistently brilliant. 'Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs' Marco Pierre White
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of…mehr

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Produktbeschreibung
Tying in to the 2nd series of the highly acclaimed BBC2 TV show, this features more than 100 recipes from both series. A must have for anybody with a love of French cuisine and finesse, the 16 chapters include classics like watercress soup, roast wild duck, chocolate mousse and more. Each recipe includes explanations and hints to ensure that the results are consistently brilliant. 'Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs' Marco Pierre White
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, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, 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 scores of 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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Autorenporträt
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-Comté. 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 Légion d'Honneur, the highest decoration in France. belmond.com/lemanoir / @lemanoir
Rezensionen
Our favourite Frenchman still sets the standards to which future generations of chefs aspire Observer
This is not one of those sterile coffee-table books, but something you really want to cook from Sunday Times