Raymond Blanc OBE is acknowledged as one of the finest chefs in the world. Completely self-taught, his influence on gastronomy is so great that he is the only chef to have been honoured with both an OBE from Britain and the Legion d'honneur from France. His beautiful hotel restaurant, Belmond Le Manoir aux Quat'Saisons, has retained two Michelin stars for thir ty-five years and was voted Best Hotel and Best Food Hotel of the Year by the Caterer's Hotelier Top 100 Awards. Raymond has written more than ten books and presented many television shows. He is honorary President of The Sustainable Restaurant Association and Vice President of Garden Organic.
An irresistible new book inspired by his mother's cooking. . .
Simple but delicious dishes
*Daily Mail*
Delicious new cookbook
*Daily Mail*
Beautifully, movingly written . . . It's beautiful, simple and
delicious food . . . The book is outstanding - and I now love
aubergines!
*Claudia Winkleman, Radio 2*
Inspired by his mother's cooking, the chef at Le Manoir spent
lockdown writing this collection of uncomplicated family meals.
There are, of course, plenty of French dishes . . . as well as
British classics and recipes inspired by his travels.
*BBC Good Food Magazine*
Simply Raymond [is] a collection of his favourite home-cooked
recipes . . . a heartfelt culinary tribute to his beloved late
mother . . . A well-loved chef and writer, Raymond tells us why
last year transformed his life forever. Heart-warming anecdotes
about the food of his childhood come alongside some recipes from
his newest book.
*Platinum*
Full of wonderful recipes ... An absolute joy.
*Giles Coren, Times Radio*
Filled with unfussy, simple and seasonal recipes, the book is
tinged with his experience of pandemic life.
*Independent*
His mother, always a prominent figure in the Raymond Blanc story,
is celebrated in the book, which is full of far less complicated
recipes than might be expected from the Michelin-starred chef.
*Pascale Hughes, The i*
Raymond Blanc is a big personality on our TV screens and that comes
across in his writing and recipes too ... Thanks to his new book,
I've elevated my plebby taste in popcorn ...
*Nikki Bedi, Saturday Live, Radio 4*
Simply joyful
*Sunday Post*
A simple delight.
*The Times*
Straightforward and accessible, the recipes in Simply Raymond
provide much inspiration... There is a comforting familiarity about
much of this collection... but the book is also full of twists and
surprises. [It has] a noticeably French accent, but Blanc's love of
global cuisine comes through...
*The Caterer*
[Raymond Blanc] writes like he speaks, with a French accent, and
unsmotherable enthusiasm, so that sometimes the text erupts into
excited exclamations - bubble bubble!, gentle gentle! They made me
laugh out loud while I was cooking. The recipes are brilliant too:
simple, but with cheffy touches that make all the difference.
*Guardian*
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