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Taste of My Life
Raymond Obe Blanc
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Paperback
$30.54
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Paperback
$30.54
Annotation
Raymond Blanc knows more about food than pretty much anyone else. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine.
Publisher Description
Raymond Blanc knows more about food than pretty much anyone else. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. His life and career to date have been utterly dedicated to the search for culinary perfection.Raymond is entirely self-taught and over the years has been developing and refining his philosophy of food and eating. Such is his reputation that his restaurant, Le Manoir, was awarded two Michelin stars even before it opened in 1984, and it remains one of our premier destination restaurants. He has taught many of Britain's most successful chefs, including Marco Pierre White and Heston Blumenthal.Now, for the first time Raymond is going to share the fruits of all that hard work and experimentation, and reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going and a passionate appeal for sustainable cuisine.
Back Cover
Raymond Blanc's life to date has been defined by a quest for culinary perfection. Now, in A Taste of my Life , he tells the story of that quest and shares the secrets he has learned along the way... Woven around stories from his childhood, raised on Maman Blanc's philosophy of simple rustic food always eaten in season, are sharp tales of the restaurant business today, from both sides of the swinging doors. From Raymond's early days learning the trade and the challenges he later faced as a fully fledged chef-patron, to his thoughts on the future of food and a passionate plea for a sustainable gastronomy, A Taste of My Life takes us to every corner of the culinary universe. And of course it wouldn't be an authentic taste without recipes for some of the delicious dishes which have inspired Raymond, from the legendary Tomato Essence to Maman Blanc's famous Tarte aux Pommes . A Taste of My Life takes the reader on an inspirational journey through one man's life, a life dedicated to food.
Author Biography
Born in Besan on, France in 1949, Raymond Blanc is one of the finest chefs in the world.
Raymond arrived in England in 1972 to work as a waiter at the Rose Revived restaurant near Witney. When the chef became ill, he took over and two years later, the restaurant gained entry into the Michelin Guide. At the age of 28, Raymond Blanc opened his first restaurant, 'Les Quat' Saisons' in Oxford. After just one year, the restaurant was named Egon Ronay Restaurant of the Year. A host of other accolades including Michelin Stars and Pestle & Mortar awards followed.
In 1984 he fulfilled a personal vision, creating an hotel and restaurant in harmony when he opened Le Manoir aux Quat' Saisons in Great Milton, Oxford. Le Manoir is the only country house hotel in the UK which has achieved two Michelin Stars for a total of 25 years. In 1991, Raymond Blanc established The Raymond Blanc Cookery School, welcoming both enthusiastic amateurs and professional cooks.
Review
Raymond Blanc is a compulsive lover of what is really best Antonio Carluccio Very well-seasoned... Absolutely mouth-watering -- Libby Purves, Radio 4 A delicious offering from Britain's nicest chef -- Alex Renton The Times A rattling good story BBC Good Food Magazine Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs Marco Pierre White
Promotional
The culinary autobiography by one of Britain's most highly acclaimed chefs
Review Text
"Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs"
Promotional "Headline"
The culinary autobiography by one of Britain's most highly acclaimed chefs
