My Kitchen Table: 100 Recipes for Entertaining

The essential cookbook for entertaining friends, from Raymond Blanc, Michelin-starred chef and owner of Le Manoir aux Quat' Saisons

100 essential recipes for entertaining from the legendary Raymond Blanc. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect tool to make entertaining simple - and enjoyable. Give your dinner parties that WOW factor! 
 
'A classy production' - Sunday Telegraph Magazine 
'Terrific recipes - very simple - with Raymond's touch' -- ***** Reader review 
'What a gem' -- ***** Reader review 
'Absolutely brilliant book - so inspiring - makes you want to try all the recipes' -- ***** Reader review 
'Superb!!!' -- ***** Reader review 
 
***************************************************************************************************** 
Raymond Blanc is renowned for his exquisite cuisine and here he has chosen 100 sensational, but easily achievable recipes that will wow your guests and impress your friends. 
 
From a simple, but classic French Onion Soup or Coq au Vin to the finest Roast Rib of Beef or Pork Fillet with Onion and Garlic Puree and not forgetting desserts - a perfect Black Cherry Tart or Strawberry Sorbet, and catering for vegetarian and meat-based diets, the recipes are both simple and elaborate and sure to become household stalwarts and family favourites. 
 
This easy to follow cookbook will ensure that you have a recipe for every occasion and for every taste. It is sure to become the first book you turn to when you need a meal to impress, whether for a weekend banquet or weeknight feast. Guaranteed to get your mouth watering and you itching to get in the kitchen! ???????

100 essential recipes for entertaining from the legendary Raymond Blanc. This recipe collection - containing 100 full-colour photographs - is not only incredible value for money but the perfect tool to make entertaining simple - and enjoyable. Give your dinner parties that WOW factor! 
 
'A classy production' - Sunday Telegraph Magazine 
'Terrific recipes - very simple - with Raymond's touch' -- ***** Reader review 
'What a gem' -- ***** Reader review 
'Absolutely brilliant book - so inspiring - makes you want to try all the recipes' -- ***** Reader review 
'Superb!!!' -- ***** Reader review 
 
***************************************************************************************************** 
Raymond Blanc is renowned for his exquisite cuisine and here he has chosen 100 sensational, but easily achievable recipes that will wow your guests and impress your friends. 
 
From a simple, but classic French Onion Soup or Coq au Vin to the finest Roast Rib of Beef or Pork Fillet with Onion and Garlic Puree and not forgetting desserts - a perfect Black Cherry Tart or Strawberry Sorbet, and catering for vegetarian and meat-based diets, the recipes are both simple and elaborate and sure to become household stalwarts and family favourites. 
 
This easy to follow cookbook will ensure that you have a recipe for every occasion and for every taste. It is sure to become the first book you turn to when you need a meal to impress, whether for a weekend banquet or weeknight feast. Guaranteed to get your mouth watering and you itching to get in the kitchen!

A Taste of My Life

The culinary autobiography by one of Britain's most highly acclaimed chefs

Only a few great chefs are produced every century. Raymond Blanc is one of those great chefs

A delicious offering from Britain's nicest chef

Very well-seasoned... Absolutely mouth-watering

Raymond Blanc is a compulsive lover of what is really best

We hail his astonishing determination, and his evocation of his life at home with Mum and Dad, and revel too in his descriptions of English catering in the years before Blanc

His story takes us from simple, rustic cuisine to the rarefied realms of molecular gastronomy

Raymond's Anglo French passion for food and restaurants along with his friendly, knowledgeable charm makes him an important symbol of the intelligent chef

Much more than a cookbook, more of a bedtime read, his book deserves a place on any food-lover's bookshelf

Raymond Blanc has remained an inspirational mentor to me and my career since working with him at Le Manoir Aux Quat'Saisons. His passion for the Industry has not wilted in any of that time and indeed still inspires the new generation of chefs

Born in Besançon, 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 &amp; 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.

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. Essential reading for anyone with an interest in food and cooking, this is the definitive book by a culinary genius.

Raymond Blanc

simple recipes for classic French dishes by the legendary Raymond Blanc

Bring a bit of France into your kitchen thanks to legendary, Michelin-starred chef Raymond Blanc. In this straightforward, easy-to-follow recipe book with specially commissioned photography, Raymond shows how simple, delicious and rewarding cooking the French classics can be! 
 
'Fabulous' -- ***** Reader review 
'Simple French Cookery. It does what is says on the cover!' -- ***** Reader review 
'Best cookery book I own' -- ***** Reader review 
'Very delicious and so very easy to follow - perfect' -- ***** Reader review 
'A masterpiece' -- ***** Reader review 
 
**************************************************************************** 
In Simple French Cookery, Raymond Blanc demystifies French cuisine and demonstrates how enjoyable the simple, creative act of cookery can be. 
 
He describes the basic techniques needed to create traditional French food, details key ingredients and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions, specially commissioned colour photographs to accompany every stage from start to finish, and menu planners, all 40 recipes - covering meat and vegetarian dishes as well as sweet treats - are quick and easy to prepare and use readily available ingredients. 
 
You are in safe hands with Raymond - his foolproof instructions guarantee excellent results every time, whether you've chosen to cook a French onion soup or a Chicken fricassée... 
 
Why not choose: 
Moules marinière 
Poached asparagus with mustard 
Pan-fried fillet of sea bream with ratatouille and tomato coulis 
Coq au vin 
Provençal rack of lamb with crushed peas 
Pot-au-feu with braised pork belly 
Gratin dauphinois 
Stuffed tomatoes 
Crème caramel 
Tarte Tatin

Raymond Blanc

Books by Raymond Blanc

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